Eggs in Purgatory
A southern Italian classic. This egg recipe emphasizes the southern Italian ingredients and essence of Italian umami. Rich eggs, tangy tomatoes, and the umami notes of Parmigiano Reggiano and anchovies comes together and explodes in your mouth!
Ingredients
2 tbsp olive oil
3-5 eggs
1-2 cans chopped tomatoes with salt
2-3 anchovies, minced (can use more if you’d prefer)
1-3 garlic cloves, minced (again, can use more if you’d prefer)
1/2 cup parmesan, freshly grated
Salt and freshly cracked black pepper to taste
Bread of your choice, toasted and rubbed with garlic for dipping/dunking (I used Ciabatta)
1-2 garlic cloves, for rubbing toasted bread
Fresh parsley and basil, roughly chopped for topping/serving
Instructions
Put olive oil, garlic, and anchovies in a pan over medium heat and allow anchovies to break down (about 3-5 minutes).
Add in your tomatoes and crush them with a wooden spoon until they begin to break down, become jammy, and form a sauce (about 8-10 minutes).
Make little wells throughout the sauce for your eggs and crack them in, one at a time. Once eggs are almost finished cooking to your liking, sprinkle Parmesan cheese over the sauce and eggs and cover with a lid for a minute or two until the cheese melts and eggs are finished cooking.
While that finished cooking, toast some of your favorite bread and rub a garlic clove over the bread while it is still warm. The heat of the bread will breakdown the garlic clove and allow the garlicky goodness to slather all over like butter.
Once ready, uncover, top with fresh parsley and basil if you like and serve alongside warm, garlicky, toasted bread. Enjoy!
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https://www.instagram.com/reel/CsKEJ_BuIlA/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
