Italian cuisine · Breakfast & Eggs

Uova al Purgatorio con Peperoni

Eggs poached in a spicy pepper and tomato sauce, eaten straight from the pan with white bread.

Ingredients · for 2 servings

• 4 eggs
• 2 red pointed peppers
• 400 g passata
• 1 onion
• 2 cloves garlic
• 1 tsp hot paprika
• 3 tbsp olive oil
• 1/2 bunch basil
• 1 rustic white bread
• Salt, pepper

Instructions

1. Deseed the pointed peppers and cut into thin strips, cut the onion into fine half-rings and the garlic into thin slices.
2. Heat the olive oil in a wide pan and fry the onion and peppers over medium heat for 8–10 min. until the peppers are soft and show some browning.
3. Add the garlic and the hot paprika and sauté for 1 min. until it smells fragrant – no longer, or the paprika turns bitter.
4. Pour in the passata, season with salt and pepper, and simmer uncovered for 10 min. until the sauce is thick and the oil separates at the edge.
5. Press four hollows into the sauce with the back of a spoon, slide an egg into each, salt them and cook covered over low heat for 6–8 min. until the whites are set and the yolks still runny.
6. Scatter with torn basil and serve straight from the pan with toasted white bread for dipping.