Eggs in Purgatory
Eggs in purgatory, a Neapolitan recipe that is very easy to prepare and very tasty. As a child, like all children, I always ate scrambled eggs with tomato then I got tomato intolerance and I had to avoid making them again but I liked them very much and I always wanted to put them in the blog but let's face it... Scrambled eggs with tomato are not very photogenic... then while I was in the mountains with my friends, Ben jumped out with a fabulous recipe that her mother-in-law makes, it takes 5 minutes and even the children like it and guess what it was? My beloved EGGS WITH TOMATO SAUCE but instead of scrambled she makes them this way and they are delicious and honestly, much more photogenic than mine. Of course, you can also prepare eggs with FRESH TOMATO SAUCE. But today I decided to use the passata di pomodoro. And now... Well, fasten your apron...!
Ingredients
4 Eggs400 ml Tomato puree1 tablespoonTomato pasteGarlic flavoured oilSaltParsley
Preparation
Put two tablespoons of flavored oil in a pan and after a couple of minutes add the tomato puree and the tomato paste. Turn the sauce well and cook for about ten minutes, add salt and pepper (if you like). Make four holes directly in the pan and shell the whole eggs in them. Cover with a slightly damp lid (it will prevent the egg white from becoming rubbery). Cook again until the white of the egg has set and maybe even a little added to the sauce. Add chopped parsley or dried oregano, salt and serve hot accompanied by lots of bread.
NoteYou can put chopped parsley or not put it. You can add pepper. If you want, you can add a little grated cheese on top. Don't forget the bread for the scarpetta!
Eggs in purgatory, a Neapolitan recipe that is very easy to prepare and very tasty. As a child, like all children, I always ate scrambled eggs with tomato then I got tomato intolerance and I had to avoid making them again but I liked them very much and I always wanted to put them in the blog but let's face it... Scrambled eggs with tomato are not very photogenic... then while I was in the mountains with my friends, Ben jumped out with a fabulous recipe that her mother-in-law makes, it takes 5 minutes and even the children like it and guess what it was? My beloved EGGS WITH TOMATO SAUCE but instead of scrambled she makes them this way and they are delicious and honestly, much more photogenic than mine. Of course, you can also prepare eggs with FRESH TOMATO SAUCE. But today I decided to use the passata di pomodoro. And now... Well, fasten your apron...!
Ingredients
4 Eggs
400 ml Tomato puree
1 tablespoonTomato paste
Garlic flavoured oil
Salt
Parsley
Preparation
Put two tablespoons of flavored oil in a pan and after a couple of minutes add the tomato puree and the tomato paste. Turn the sauce well and cook for about ten minutes, add salt and pepper (if you like). Make four holes directly in the pan and shell the whole eggs in them. Cover with a slightly damp lid (it will prevent the egg white from becoming rubbery). Cook again until the white of the egg has set and maybe even a little added to the sauce. Add chopped parsley or dried oregano, salt and serve hot accompanied by lots of bread.
Note
You can put chopped parsley or not put it. You can add pepper. If you want, you can add a little grated cheese on top. Don't forget the bread for the scarpetta!
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