Italian eggs in purgatory is a Neapolitan recipe, and its name has a mystical/mythical origin.
The tomato sauce represents the frightening flames of the purgatory, while the egg whites recall the white tunic fleeing souls.
Eggs in purgatory is a recipe from the Italian Spring issue of SIMPOSIO
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Italian eggs in purgatory
- 4 eggs
- 1/2 shallot
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons basil leaves chopped
- 1 cup tomato puree passata
- 1 tablespoon parmesan cheese grated
- salt and pepper
Peel and crush the garlic clove. Peel and finely chop the onion.
Heat the olive oil in a medium skillet, medium heat, add garlic and scallion and sautè a few minutes, until gold.
Add the passata, a pinch or two of salt, cover and cook 6-8 minutes.
Finely chop the basil leaves. Add 1 tablespoon of basil to the tomato sauce and mix.
Add the eggs, sprinkle them with a pinch of salt, cover and cook 3-5 minutes (check every once and then if the white is cooked).
Remove from heat, sprinkle eggs with a few grinds of black pepper, the remaining basil, and parmesan cheese. Serve hot with crusty Italian bread.
Enjoy your eggs in purgatory.