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.
- homemade tomato sauce
- 1/2 teaspoon red pepper chili flakes
- 4 eggs
- fresh basil - garnish
- toasted baguette slices
- 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.