This dish is somewhat similar to Middle Eastern shakshuka.
The combination of eggs with tomato sauce is popular in many countries. One such dish is "Eggs in Purgatory" — an Italian version of poached eggs cooked in a homemade aromatic tomato sauce, similar to the Middle Eastern shakshuka, writes Simply Recipes.
According to one version, the name of the dish comes from the thin whites that envelop the yolks and seemingly resemble the ghostly souls of those waiting in purgatory. According to another, the red sauce symbolizes the flames that surround these, so to speak, doomed souls.
Regardless of the origin of the name, the recipe is very simple: eggs are cracked directly into a pan of gently simmering tomato sauce and carefully cooked to perfection. In Italy, this dish is traditionally served for breakfast with crusty bread.
Cooking Tips
To make everything quick and easy, you can use a jar of store-bought sauce in the recipe, which is also filled with spices and flavors.
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For this dish, you need a shallow and wide pan. The sauce should not completely cover the eggs. The heat under the pan should be low so that the sauce does not boil too vigorously. This will help prevent burning at the bottom of the pan.
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If you like runny yolks, do not overcook the dish. After about 8 minutes, they should be perfect. But remember that if the eggs remain in the pan after turning off the heat, they will continue to cook.
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Season the tomato sauce well with salt and pepper. After the eggs are cooked, taste the sauce again and season it further if necessary.
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Serve the eggs cooked in tomato sauce with crusty bread. For this, toast the pieces well. For the finishing touch, generously sprinkle the dish with Parmesan and freshly chopped herbs, such as parsley and basil.
Recipe
Ingredients
2 tablespoons olive oil; 1/2 white onion, diced; 1 clove garlic; 1/2 teaspoon salt (more if needed); 1/2 teaspoon freshly ground black pepper; a pinch of red pepper; 1 jar of tomato sauce; 1/4 cup water; 6-8 large eggs; grated Parmesan cheese; chopped fresh parsley and basil; crusty bread for serving (optional).
Preparation
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In a wide, shallow pan, heat the oil over medium heat, add the diced onion and minced garlic. Sauté until they are soft and translucent — about 3-4 minutes. Add salt, pepper, and stir.
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Pour the sauce into the pan and mix. Pour a little water into the empty sauce jar, shake it to wash out the remnants, and pour that into the pan as well. Bring the mixture to a gentle boil and reduce the heat to low.
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Then add the eggs. Crack them one by one into a small bowl, then gently pour each into the pan. Cover with a lid and cook until the whites are set and the yolks are jam-like — about 8 minutes. If you want the yolks to be fully set, cook for another 2 minutes. Remove the pan from the heat.
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Taste the tomato sauce and season with more salt and pepper if desired. Serve the eggs with the sauce in shallow bowls or plates. Serve, generously garnished with Parmesan, parsley, or basil, and a slice of crusty bread. This dish is best eaten fresh. But if needed, it can be placed in an airtight container and stored in the refrigerator for 1-2 days. Reheat on low heat in a pan, drizzling lightly with olive oil.
