Italian cuisine · Breakfast & Eggs

Uova in Purgatorio

Eggs poached in a spicy tomato sauce – a Neapolitan breakfast from a single pan.

Ingredients · for 4 servings

• 8 eggs
• 800 g chopped tomatoes
• 2 garlic cloves
• 1 onion
• 4 tbsp olive oil
• 1 tsp chilli flakes
• 100 g pecorino
• 1 bunch basil
• Salt
• Pepper
• White bread to serve

Instructions

1. Sweat the onion and garlic in olive oil until translucent, briefly toasting the chilli flakes.
2. Add the tomatoes, season with salt and reduce uncovered for 15 minutes to a thick sauce.
3. Press eight hollows into the sauce with a spoon.
4. Slide one egg into each, cover and let set for 6 minutes – the yolks stay runny.
5. Scatter with pecorino, basil and pepper and eat straight from the pan with white bread.