Eggs in Purgatory
Servings
2Serving size
1 egg with cheese and sauceThis recipe can easily be multiplied, but you should use multiple pans.
Ingredients
| 1 tsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 large White onions (finely diced) |
| 2 15-ounce can No salt added diced tomatoes |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp., leaves Dried basil |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1/4 tsp., leaves Dried thyme |
| 1 Tbsp., drained Capers (optional) |
| 1 cup Water |
| 2 large Egg(s) |
| 2 ounce Fresh mozzarella (cut into small cubes) |
| 8 leaves Fresh basil (chiffonade) |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the oil shimmers, add the garlic and sauté for 1 minute, stirring continuously.
Add the onion and cook for 4 minutes. Stir frequently.
Add the tomatoes, salt, pepper, basil, oregano, marjoram, thyme, capers, and water to the pan.
Stir well and adjust the heat so that the sauce simmers gently.
Simmer for 25 minutes. Stir occasionally.
Preheat the oven to 400°F.
Using a spoon create two shallow indentations in the tomato sauce. Each should be about 1/3 of the distance from the center of the pan so that there is space between the indentations and between the edge of the pan.
Gently crack each egg into an indentation.
Sprinkle the mozzarella evenly across the top of the sauce, but not on top of the eggs.
Place the pan in the oven and bake for about 8 to 10 minutes until the white of the eggs are set.
Remove and top with the basil and grated parmesan.
Serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is basically the Italian version of Shakshouka. (Or maybe Shakshouka is the Israeli version of Eggs in Purgatory?) Either way, it’s at its core eggs poached in a tomato sauce.