Eggs in Purgatory: Uova in Purgatorio

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
5 servings

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 1/2 cup Gaeta olives, pitted but left whole
  • 1 (28-ounce) can peeled tomatoes, juices drained and set aside for another use, tomatoes cut into 1/2-inch strips
  • Salt
  • 10 eggs
  • 1 bunch basil, cut into chiffonade
  • 1/4 cup caciotta, freshly grated
Directions
  • In a 12 to 14-inch non-stick saute pan, heat the oil over medium heat until just smoking. Add the onion and cook 7 to 9 minutes, until softened and light brown. Add the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 minutes, until the tomatoes start to break down.

  • Carefully crack the eggs into the pan, keeping them whole and separated. Cover with a lid or foil and cook 3 to 4 minutes, until the whites have set but the yolk is still runny. Sprinkle basil and grated cheese over and serve from the pan on the table.


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