Italian Eggs in Purgatory
Italian Eggs in Purgatory is a vibrant dish that combines poached eggs with a rich, spicy tomato sauce, perfect for brunch or a cozy dinner. The indulgent flavors of garlic and herbs mingle beautifully with the tomatoes, creating an unforgettable meal that’s as comforting as it is visually appealing. Serve with crusty bread for dipping and elevate your dining experience to new heights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skilleting
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 oz canned whole peeled tomatoes
- 4 large eggs
- 1/2 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté the chopped onion for 5 minutes until translucent; add minced garlic and cook for an additional minute.
- Stir in crushed canned tomatoes with salt and pepper; let simmer for 10 minutes.
- Create wells in the sauce and crack an egg into each; cover and cook for 5-7 minutes until whites are set but yolks remain runny.
- Garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 egg with sauce (approximately 200g)
- Calories: 290
- Sugar: 7g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 225mg
Find it online: https://www.mealura.com/italian-eggs-in-purgatory/