Uova in Purgatorio
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
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2 tablespoons extra-virgin olive oil
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1 clove garlic, crushed
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3 black Italian olives, pitted and chopped, or more to taste
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1 teaspoon capers
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1 anchovy fillet in oil, drained
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7 ounces Italian tomato sauce (crushed tomatoes)
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½ cup water
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1 sprig chopped fresh parsley
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salt to taste
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2 large eggs
Instructions
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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.
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Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
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