Uova in Purgatorio (Eggs in Purgatory)

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 245 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.