Uova In Purgatorio Eggs In Purgatory |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 1 |
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I grew up in the Midwest where it's rather common to eat your eggs with tomato catsup. So, for me this Italian recipe was proof that all Midwesterners aren't as mad as my East Coast muchacos would have you believe. Ingredients:
1/2 cup tomato sauce* per person (you need enough to cover the bottom of the pan) |
2 eggs per person |
kosher salt |
freshly ground black pepper |
freshly grated parmesan cheese (parmigiano reggiano) |
Directions:
1. *Use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti sauce. Your preference.
2. In a frying pan (large enough to fit the amount of eggs you want to use), place tomato sauce; bring to a simmer.
3. Make a small depression in the sauce with a spoon where you plan to lay the eggs, Then, one at a time, break each egg and slip it into the simmering sauce.
4. Let the eggs flow out. Sprinkle with the grated parmesan cheese.
5. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula.
6. Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.
7. How to serve: These delicious eggs may be served as cooked, or over thickly-cut crusty bread, cooked pasta, cooked polenta, and/or mashed potatoes.
8. Originally seen on
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