Very similar to their cousin recipe Shakshouka from Africa, Eggs in Purgatory is a fiery tomato egg dish from Italy, oh so perfect for anytime around the day. Simple as the ingredients are, it is very easy to put together – almost easy as throwing a pack of frozen food in the microwave! Okay, not as easy as that, but still easy enough to prepare in no time!
Purgatory.
You might have not heard about this term even you’re from an English speaking country because it’s a Catholic church doctrine, an intermediate state where the dead who are not good enough to go heaven but not too bad to go to hell stay. No questions why the Italians chose the term for this dish(80% of Italians in Italy are Roman Catholic). Purgatory is a place with burning fire, so I guess you can imagine how hot and spicy it can be!
- 1 Can(14.5 oz) whole or diced tomato
- 1/2 onion - diced
- 1 clove garlic
- 1 Tbs olive oil
- 2 eggs
- 1-2 Tbs parmesan cheese
- 1/2-2 tsp chili flakes (1/2 tsp: mild - 2 tsp: extra hot)
- some parsley
- salt&pepper
- 1/2 loaf of baguette
- 1. Preheat the skillet on medium heat.
- 2. Chop garlic and onion and add it into the pan. Cook it until the onion becomes translucent.
- 3. Add crushed tomatoes.
- 4. Season with salt and pepper and add chili flakes. cover and cook for 10-15 minutes.
- 5. Make two wholes/well in the tomato sauce and crack two eggs in each of them.
- 6. Grate some parmesan cheese on top.
- 7. Cover and cook for about 3 minutes until the eggs cook in your desired taste.
- 8. Sprinkle some parsley.
- 9. Serve it hot with some baguette.
- You can add up to 2 more eggs to this sauce. (total 4 eggs)
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