Eggs Baked in Tomato Sauce – Eggs in Purgatory Recipe

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My husband loves this Eggs Baked in Tomato Sauce, also known as Eggs in Purgatory dish.  He said I could make this anytime.

If you have never paired up eggs and tomato sauce, you do not know what you are missing!  This makes a light, but satisfying meal anytime of the day.  It would make a wonderful breakfast, luncheon, or dinner dish.  Best of all, it is so easy to make!

In Italy, this dish is know as Uova in Purgatorio.  The history of this dish remains a mystery to me as my research has come up with basically nothing.

 

Eggs In Purgatory

 

 

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.

 

Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

 

 

Eggs Baked in Tomato Sauce – Eggs in Purgatory Recipe:

Eggs Baked In Tomato Sauce - Eggs in Purgatory Recipe

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: serves many

Ingredients:

1/2 cup Basic Tomato Sauce per person (see recipe below)
1 egg per person
Coarse salt, sea salt, or fleur de sel
Freshly-ground black pepper
Freshly-grated Parmesan Cheese (Parmigiano-Reggiano), room temperature

* Either use your own homemade tomato sauce, leftover tomato or spaghetti sauce, or bottled prepared spaghetti or marinara sauce (your choice).  Need enough to cover the bottom of the pan you are using.

 

Instructions:

In a frying pan (large enough to fit the amount of eggs you want to use), place prepared tomato sauce; bring to a simmer.  NOTE: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg.

One at a time, break each egg onto a saucer or into small cups or bowls.  Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface.  Let the eggs flow out.  Sprinkle with the grated parmesan cheese.

Cracked Egg

Immediately cover with a lid and turn heat on low.  Set a timer for exactly three minutes for medium-firm yolks.  Adjust the time up or down for runnier or firmer yolks.  Cook 3 to 5 minutes, depending on firmness desired.  Lift each perfectly poached egg from the tomato sauce with a slotted spoon or spatula.

Eggs in Tomato Sauce

 

Before serving, sprinkle with additional grated cheese over the top (if desired) and season with salt and pepper.

How to serve:  These delicious eggs may be served as cooked, or over thickly-cut crusty bread, cooked pasta, cooked polenta, and/or mashed potatoes.  Your choice, so be creative!

 

Basic Tomato Sauce Recipe:

This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious!  Anything from seasoning to spices can be added to flavor the sauce.

1 tablespoon extra-virgin olive oil
1 cup diced onion
2 to 3 cloves garlic, chopped or minced
1 (28-ounce) can crushed or diced tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
Salt to taste

Heat the olive oil in a large frying pan over medium-high heat.  Add the onions and saute until translucent.  Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning.  Season with salt.  Cook until completely heated, another 2 to 3 minutes.

For a smooth sauce, place mixture in your blender or food processor and process until texture that you want.

Makes approximately 3 1/ 2 cups (enough for 4 to 6 servings).

 

https://whatscookingamerica.net/Eggs/Eggs-In-Purgatory.htm

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