“Uova in Purgatorio” is the Italian model of the Mediterranean traditional, shakshouka, the place eggs are poached in a pan of flavorful tomato sauce. It’s a quite simple and fast meal utilizing quite common substances—a fantastic culinary trick to maintain up your sleeve!
Find out how to Make “Eggs in Purgatory” | The Italian Shakshouka Recipe
In Italy, this dish is actually known as “eggs in purgatory.” Whereas the fiery, pink tomato sauce can look downright hellish, the title most likely comes from the way in which the eggs are suspended in sauce and saved half cooked so the yolks stay runny. They’re not fairly integrated into the sauce till you resolve to dig in and eat!
Serving Sizes & Components
You possibly can simply scale this recipe up and prepare dinner as many eggs as you want, supplied there’s room in your pan and you’ve got sufficient tomato sauce readily available. Most giant skillets can accommodate 3-5 eggs, however in case you have a bigger one be at liberty to prepare dinner extra. Concerning the sauce, you simply want sufficient to fill the whole backside of the pan with about 1 inch.
Watch the Pasta Grammar video the place we make Uova in Purgatorio right here:
UOVA IN PURGATORIO RECIPE
Makes: 4 eggs
Prepare dinner Time: 10-Quarter-hour
For this recipe, you will have:
-
2-3 tbsp additional virgin olive oil
-
1 1/2 cups (350ml) easy tomato sauce, or sufficient to fill your pan with about 1 inch
-
Purple pepper flakes to style (elective)
-
4 giant eggs
-
Salt
-
Contemporary basil
-
Grated Parmigiano-Reggiano cheese to style
-
Giant skillet
Fill a big skillet with about 1 inch of tomato sauce and convey to a simmer. If you wish to make issues spicy, be at liberty to stir in some chili pepper flakes.
Evenly spaced throughout the pan, crack in every of the eggs in order that they continue to be entire, suspended within the sauce. Evenly salt every egg, cowl the pan and allow them to prepare dinner over medium/low warmth till the whites are opaque however the yolks stays runny—about 8-10 minutes.
Garnish the dish with some torn basil leaves and a beneficiant grating of Parmigiano-Reggiano cheese. Serve instantly. You possibly can fastidiously serve the eggs individually (together with loads of surrounding sauce) utilizing a big spatula or spoon, or you possibly can serve the dish within the conventional approach: eaten proper out of the pan.
Buon appetito!
You’ll want an excellent tomato sauce to make this dish, and now we have the right recipe! It’s fast, simple, and WAY higher than something you’ll discover on the retailer.
