Folks, this is possibly THE easiest recipe I will ever come up with but make no mistake, it is still amazingly tasty!
This recipe originates from the city of Naples and it has a funny name: eggs in Purgatory. Why? – I’m sure you would ask. I offer the explanation at the end of the video, so make sure you watch this videorecipe until the end to hear it (and also to check how I eat these eggs – hint: no fork needed!).
The dish is vaguely similar to shakshouka, a great recipe of Arabic-origin! All you need to do is make a good, simple soffritto (you should be an expert by now if you follow me for some time!) and crack a few eggs. Make sure you have some freshly baked bread next to you and let the party start!
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Enjoy your meal!
Easy eggs recipe - Eggs in Purgatory
Equipment
- Frying pan
Ingredients
- 4 eggs
- 0.5 onion
- 680 gr Tomato Passata
- 50 gr Parmesan cheese grated
- Salt and Pepper
Procedure
- Make a quick soffritto: cut the half onion and let it sweat in hot olive oil;
- add the tomato passata;
- when the sauce is ready, crack 4 eggs and put them in the tomato sauce;
- let the eggs cook in the pan, lid on, for 7-8 minutes, based on your taste: the longer the cook, the less runny the yolk will be;
- add abundant Parmesan cheese, salt and pepper and serve immediately
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!