Uova in Purgatorio (Eggs in Purgatory)

Name: Uova in Purgatorio (Eggs in Purgatory)
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tablespoons extra-virgin olive oil; 1 clove garlic, crushed; 3 black Italian olives, pitted and chopped, or more to taste; 1 teaspoon capers; 1 anchovy fillet in oil, drained; 7 ounces passata (crushed tomatoes); 1/2 cup water; 1 sprig chopped fresh parsley; salt to taste; 2 eggs

⏱️ Ready in 20 min 🥄 Prep 5 min 🔥 Cook 15 min 👥 2 servings 👁️ 84 views

This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers, and anchovy makes a very tasty breakfast or brunch. Serve with toast.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 5 min

Cook 15 min

Serves 2

Difficulty Medium

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 245

% Daily Value*

Total Fat 19.9g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 470mg 20%

Total Carbohydrate 9.5g 3%

Dietary Fiber 2.7g 10%

Total Sugars 0.5g

Protein 9.1g 18%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat oil in a skillet over low heat.

Add garlic, olives, capers, and anchovy; cook for 1-2 minutes.

Add tomato passata and water, bring to a boil, and simmer until flavors combine, about 10 minutes.

Add parsley and season with salt.

Gently add eggs directly into tomato sauce without breaking the yolks.

Cook until eggs are just cooked, 3 to 5 minutes.