This Neapolitan recipe is simple, it costs very little and with a few ingredients you can make everyone around the table happy.
The flavor is in the simplicity: the simple and tasty sauce in which you will cook in no time at all the eggs ....ottime to eat by way of 'scarpetta with bread. This is also a very clever idea for recycling leftover sauce.
The name of this dish refers to the souls in purgatory who are represented wrapped in flames (tomato sauce).
This dish is related (very closely) to the Israeli shakshuka, popularized by the famous Jewish chef Ottolenghi, and much spicier than eggs in purgatory.
Do you love eggs as much as we do? Try our Tuscan Country-style Frittata recipe and let us know how it turns out!
for 2 servings
Add 3 tablespoons of extra virgin olive oil to a 28 cm non-stick frying pan.
Add the garlic cloves and as soon as they start to turn golden, add the tomato puree.
Add salt, cover with a lid and lower the heat to the minimum.
After 20 minutes, add a spoon of water to the sauce.
With a wooden spoon, make 4 wells in the sauce and place the eggs in each well.
You can break the eggs directly on the pan, but to be safe you should break the eggs in a small bowl and then place them in the pan: you do not want that yolk to break!
Cover again and cook on low heat for 6 minutes.
Add a handful of parmesan cheese and a little pepper.
Add the basil, breaking up some leaves with your hands so they don't oxidize.
If you want, you can add some chili and make the eggs a little spicier.
The dish can be served directly in the pan, placed at the center of the table with lots of bread.
You can also carefully transfer the portions into serving dishes and serve.