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Uova in Purgatorio (Eggs in Purgatory)

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"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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20 m servings 245 cals
Original recipe yields 2 servings


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  1. 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.
  2. Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

Nutrition Facts

Per Serving: 245 calories; 19.9 g fat; 9.5 g carbohydrates; 9.1 g protein; 188 mg cholesterol; 470 mg sodium. Full nutrition

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