Spicy Eggs In Purgatory – Italian Dish Uova Piccante In Purgatorio
Spicy Eggs in Purgatory is a peppery Italian dish also called Uova in Purgatorio. The eggs poach in a rich seasoned tomato sauce that is laced with Parmesan Cheese. It's a perfect dish for brunch or a light lunch or dinner. It's quick and easy to prepare.
Servings: 2 servings
Calories: 330kcal
Ingredients
- 4 eggs
- 14.5 oz can petite tomatoes with basil garlic, oregano (you may use tomatoes of choice)
- 2 cloves garlic sliced
- ¼ cup chopped onion
- ½ teaspoon red pepper flakes adjust to your taste
- 2 Tablespoons olive oil
- ½ teaspoon Tuscany or Italian seasoning.
- Parmesan cheese
- ½ teaspoon Kosher salt
- freshly ground black pepper
- Bread to soak up the delicious juice.
- Basil leaf ribbons for garnish or green onions
Instructions
- Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.
- Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.
- Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.
- Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.
Notes
You may add additional tomatoes and juice to the original can of tomatoes for extra sauce.
Nutrition
Calories: 330kcal | Carbohydrates: 19g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 987mg | Potassium: 752mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1065IU | Vitamin C: 21.4mg | Calcium: 133mg | Iron: 4.4mg