​UOVO IN PURGATORIO (EGGS IN PURGATORY)

SERVING: 2 PEOPLE                                                                      PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
4 eggs
1 jar crushed tomatoes (or passata di pomodoro)
3 Tbsp Olive oil
¼ onion, finely chopped
1 clove garlic, finely chopped
1 basil leaf
2-3 sprigs parsley, finely chopped
1 tsp Dried chili flakes
Parmigiano Reggiano, grated
¼ Cup Mozzarella, shredded (optional)
Salt and pepper
 
Directions:

1. Make a soffritto by adding the olive oil to a pan with the onions and cook on low heat until translucent.
2. When the onions are soft and translucent, add the garlic and chili flakes, mix and let it simmer for just a few moments.
3. Add the tomato passata to the soffritto with the basil leaf and let the tomatoes simmer over medium low heat for an additional 15-20 minutes. Season with salt to taste. 
4. Crack open the eggs, one by one, and carefully drop them into the tomato sauce.
5. Cover the pan and continue simmering the eggs in the sauce for about 7-8 minutes or until the whites are set and the yolk has ‘glazed over’ but is still slightly soft inside.
6. Finish with a sprinkle of Reggiano cheese and top with mozzarella (optional) and parsley.
7. Serve your eggs in a shallow bowl with some crusty bread to soak up the sauce.

 
Buon Appetito!