Uova in Purgatorio (Eggs in Purgatory) by @maritoemoglie_incucina

25 min

2 servings

🥚

4 eggs

Eggs

🍅

500 g

Tomato passata

🧀

45 g

Parmesan cheese

🧄

1 clove

Garlic

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

10 g

Basil

🫒

30 ml

Extra virgin olive oil

💧

30 ml

Water

  1. Heat
    • extra-virgin olive oil
    • garlic

    Heat the extra-virgin olive oil in a frying pan over medium-low heat and add the garlic.

  2. Cook
    • garlic

    Cook the garlic until golden, then remove it if preferred.

  3. Pour
    • tomato passata
    • water

    Pour the tomato passata into the pan and add the water to rinse remaining tomato from the container.

  4. Season
    • salt
    • fresh basil

    Season the sauce with salt and add half of the fresh basil.

  5. Simmer
    • tomato passata

    Cover the pan with the lid and simmer the sauce over low heat for 10-15 minutes.

  6. Crack
    • eggs
    • tomato passata

    Make four small spaces in the sauce and crack one egg into each space.

  7. Cook
    • eggs

    Cover the pan and cook the eggs over low heat for 2-3 minutes, until the whites are set and yolks remain soft.

  8. Grate
    • Parmigiano Reggiano
    • black pepper
    • Eggs

    Grate the Parmigiano Reggiano over the eggs and season with black pepper.

  9. Garnish
    • fresh basil

    Garnish with the remaining fresh basil and serve immediately from the pan.

Uova in Purgatorio (Eggs in Purgatory) by @maritoemoglie_incucina

25 min

2 servings

🥚

4 eggs

Eggs

🍅

500 g

Tomato passata

🧀

45 g

Parmesan cheese

🧄

1 clove

Garlic

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

10 g

Basil

🫒

30 ml

Extra virgin olive oil

💧

30 ml

Water

Preparation Steps

  1. Step 1/9

    Heat the extra-virgin olive oil in a frying pan over medium-low heat and add the garlic.

    🫒extra-virgin olive oil
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  2. Step 2/9

    Cook the garlic until golden, then remove it if preferred.

    🧄garlic
    🍳frying pan
    🥄wooden spoon

  3. Step 3/9

    Pour the tomato passata into the pan and add the water to rinse remaining tomato from the container.

    🍅tomato passata
    💧water
    🍳frying pan
    🥄wooden spoon

  4. Step 4/9

    Season the sauce with salt and add half of the fresh basil.

    🧂salt
    🌿fresh basil
    🍳frying pan
    🥄wooden spoon

  5. Step 5/9

    Cover the pan with the lid and simmer the sauce over low heat for 10-15 minutes.

    🍅tomato passata
    🍳frying pan
    ✨lid

  6. Step 6/9

    Make four small spaces in the sauce and crack one egg into each space.

    🥚eggs
    🍅tomato passata
    🍳frying pan

  7. Step 7/9

    Cover the pan and cook the eggs over low heat for 2-3 minutes, until the whites are set and yolks remain soft.

    🥚eggs
    🍳frying pan
    ✨lid

  8. Step 8/9

    Grate the Parmigiano Reggiano over the eggs and season with black pepper.

    🧀Parmigiano Reggiano
    ⚫black pepper
    🧀grater
    🍳frying pan

  9. Step 9/9

    Garnish with the remaining fresh basil and serve immediately from the pan.

    🌿fresh basil
    🍳frying pan

Composition

Ingredients

Types

Eggs, Dairy, Vegetables, Tomato products, Aromatics, Seasonings, Fats, Oils, Water

Ingredients

Eggs, Tomato passata, Parmesan cheese, Garlic, Salt, Pepper, Basil, Extra virgin olive oil, Water

Notes

Eggs (3 to 4 eggs), Tomato passata (to taste (q.b.)), Parmesan cheese (40 to 50g, grated), Garlic (optional), Salt (to taste (q.b.)), Pepper (to taste (q.b.)), Basil (to taste (q.b.), fresh leaves), Extra virgin olive oil (to taste (q.b.), a drizzle), Water (a little, used to rinse out the remaining tomato from the container)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

250 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 11g, Fat: 17g, Fiber: 2g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.3mg, Potassium: 430mg, Sodium: 330mg

Vitamins

Vitamin A: 190µg, Vitamin C: 10mg, Vitamin D: 2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

frying pan, lid, grater, wooden spoon, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Brunch

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Naples

Various

Aspect

Texture

Silky, Tender, Saucy, Creamy

Flavors

Tomato, Savory, Garlicky, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked eggs out longer than 2 hours.), fridge : 2 days (Cool promptly and store in an airtight container.,Reheat gently until piping hot.), freezer : (Freezing is not recommended because cooked egg whites become rubbery and separate from the sauce.)