Uova In Purgatorio Recipes

SICILIAN EGGS IN PURGATORY (UOVA IN PURGATORIO)

Sicilian Eggs In Purgatory (Uova in Purgatorio) image

Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with parsley pesto drizzle.

Provided by Florentina

Time 15m

Number Of Ingredients 8

Ingredients

4 c arrabiata sauce
8 eggs (organic)
3/4 c parsley pesto
1 tsp red pepper flakes + more to taste
1/4 c pine nuts (toasted)
1 tbsp extra virgin olive oil
pinch of coarse sea salt
leaves basil for garnish (optional)

Steps:

In a large skillet heat up the olive oil and arrabbiata sauce over medium low flame. Once it starts to simmer try making tiny wells in the sauce with a wooden spoon.
Crack and drop the eggs in each of those wells. Allow them to gently simmer in the sauce until the egg whites have set around the yolks, about 5 minutes. If you want the top part to steam a little as well, just cover the pan for the last minute of cooking, making sure to keep an eye on it as eggs cook very fast.
Remove pan from heat and season with the sea salt and red pepper flakes to taste. Just before serving drizzle the parsley pesto all over the top and sprinkle with the toasted pine nuts and basil.
Serve with charred pieces of garlic bruschetta or over a bed of creamy polenta.

UOVA IN PURGATORIO (EGGS IN PURGATORY)

Uova in Purgatorio (Eggs in Purgatory) image

This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers, and anchovy makes a very tasty breakfast or brunch. Serve with toast.

Provided by linacavezza

Categories Breakfast and Brunch Eggs

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 black Italian olives, pitted and chopped, or more to taste
1 teaspoon capers
1 anchovy fillet in oil, drained
7 ounces passata (crushed tomatoes)
½ cup water
1 sprig chopped fresh parsley
salt to taste
2 eggs

Steps:

Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1-2 minutes. Add tomato passata and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 9.5 g, Cholesterol 187.7 mg, Fat 19.9 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 469.6 mg, Sugar 0.5 g

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