Photo: Eggs in Purgatory: Uova in Purgatorio Recipe
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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By THREEBOYMAMA
Battle Creek, MI
on February 08, 2011
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Mario is my Italian hero! I love to cook, but have avoided Italian food for years because every "Italian" restaurant I have been to has never done the cuisine justice. Until now. Mario has opened my eyes to a whole new Italian food world. Simple, easy food and flavors have never tasted so good and these eggs are a great example. I would never find this on a menu at an Italian restaurant (at least not the local ones, but it was probably the best egg dish I've ever eaten in my life. I am not even an egg fan, but I gobbled these up as did my three kids. I learned on my MarioCooks iphone app to use only San Marzano tomatoes and I will honestly never use another kind of canned tomato ever again because it really does make that much of a difference. Mario is full of great little tips like this. This Italianophobe now loves Italian...at least Italian Mario's way :
By bn61079_1902440
Milford, MA
on May 19, 2005
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This dish is so simple, and the flavors are just wonderful- I've made this several times and it's one of my new favorite egg dishes.
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