Eggs in Purgatory
Poached eggs. You should really get into them. More specifically you should get into poached eggs in tomato sauce. It is going to be your new favorite breakfast or brunch dish. Or late night snack or whenever. It’s so simple but satisfying. Complete comfort food. I’m talking eyes rolling in your head good. It’s called Uova al Purgatorio in Italian. That translates to eggs in H-E double hockey stick. I suppose it could be because they’re bubbling away in flame-y (or maybe just simmering, okay it’s really just simmering but flame-y sounds more exciting) tomato sauce. Or because it’s got a slight kick in the pants to it. Whatever the reason they’re ridiculous and you should make them.
It starts with our homemade TOMATO SAUCE. This is my go to tomato sauce recipe and can be used for SO many dishes. I like to make a double or triple batch and use it throughout the week. I use is as the base for several pasta dishes, as a pizza sauce and of course to make poached eggs in tomato sauce. If you have the sauce already pre made this comes together lickety split.
Don’t forget the baguette or you’ll probably end up licking the bowl instead. TIP: Have your baguette sliced and toasted and ready to go before you start the poaching process. You’ll need it to dip into that runny yolk and to scoop up all the sauce. Slurp.
This is also fantastic served over polenta with the baguette because I just love bread and can’t help myself. Hi my name is Paula and I’m hooked on carbs.
Baci!
Poached Eggs in Tomato Sauce
Ingredients
- homemade tomato sauce
- 1/2 teaspoon red pepper chili flakes
- 4 eggs
- salt/pepper
- fresh basil - garnish
- toasted baguette slices
Instructions
- Add red pepper chili flakes to homemade tomato sauce when cooking.
- Reduce tomato sauce to a simmer.
- One at a time, crack egg into a ramekin. Gently pour into simmering tomato sauce. Continue with remaining eggs.
- Cover and cook for 3-4 minutes OR until whites are set.
- Season with salt and pepper.
- Serve with toasted baguette and a garnish of fresh basil.
These sound great! I love the recipe!
Sounds so good, can’t wait to try!
Paula, if this is hell, I’m moving in ASAP! Beautiful.
This is definitely a new spin on breakfast for dinner and perfect for the “cabin fever blues” this winter’s weather seems to be causing! Thanks for sharing!
WOW, these sound fantastic!
Paula,
My hubby loves this. Want to come over and make them for him?
Annamaria
Simple and perfect! This will become a new favorite!
My mouth is literally watering!! And my mom JUST gave me a bottle of homemade “Mary’s Marina” (isn’t she cute?) that she made this summer. 🙂
Oh Paula, I’m drooling!!! I’m not allowed to have poached eggs until the end of my pregnancy in three months… Can’t wait to try it!!!
Love how simple and delicious this sounds Paula!
I absolutely adore poached eggs and these look divine!
Wow this looks wonderful! Wish I had this for breakfast!
Eggs in Purgatory is one of my absolute favorite things for brunch. You made it look so fancy and elegant!
Runny egg yolk + baguette is a dreamy combination. Your photos are extra gorgeous here, too!
The yolk is killing me it’s so gorgeous! I must make this soon!
I cant lie, I’m not a poached egg person! I like my eggs over easy, so I can sop up the yolk when it breaks! However, I think the spicy tomato sauce makes this a must try!!
Cheers
Matt
http://agoodtimewithwine.com
This is something I’d order for breakfast in a restaurant, and yours looks fantastic!
I have never been a big fan of yolk, and it makes me sad! Yolk is so IN right now on menus and I WANT to like it. Perhaps I’ll give poaching a shot. My husband loves them. Your recipe sounds delicious and as always, your photography is beautiful, Paula!
Let’s get breakfast on the table! GREG
Ooh, yum! Eggs and tomatoes go so well together. Love the idea of making loads of sauce and using it throughout the week. Thanks for this idea!
Yummy! I love runny eggs! This reminds me a little of huevos rancheros.
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