This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- clove garlic: 1 piece (crushed)
- black Italian olives, pitted and: 3 piece (chopped, to taste)
- capers: 1 tsp
- anchovy fillet in oil: 1 piece (drained)
- ounces Italian tomato sauce (crushed tomatoes): 7 piece
- water: 0.5 cup
- sprig chopped fresh parsley: 1 piece
- salt: (to taste)
- eggs: 2 piece
Metric Conversion
Stages of cooking
-
Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
-
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
