Eggs in Purgatory
"Purgatory Eggs are a lifesaver second course, very easy and ready in just 30 minutes! Perfect for those looking for a **gluten-free** and protein-rich option, these eggs poached in a tomato and onion sauce are a true Mediterranean delight. Discover our **easy recipe** now for a tasty and quick dish!"
Dietary Information
Servings:
- 1
To prepare the eggs in purgatory, first pour a drizzle of oil into a pan and add a finely chopped onion 1. Let it sauté gently for 8-10 minutes until it becomes soft and translucent 2. In the meantime, chop the peeled tomatoes by crushing them with your hands 3.
- 2
When the onion is ready, add the peeled tomatoes to the pan 4, then salt 5 and stir 6.
- 3
Cover with a lid 7 and let it all cook for 20 minutes over low heat, stirring occasionally. Remove the lid, form as many wells in the sauce as there are eggs you want to add, in this case 4; to do this, use a spoon or wooden ladle 8 and break the eggs inside 9. For convenience, you can also open them in a small bowl first and then let them slide into the pan.
- 4
Season with a pinch of salt and pepper 10, cover again 11 and, always at a gentle temperature, cook for another 4-5 minutes. Check the eggs to make sure the cooking doesn't go beyond the desired point and that the yolk remains soft. Finish with hand-torn basil 12. Serve your eggs in purgatory with bread to mop up the sauce!
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