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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Ingredients20 m servings 245 cals
Original recipe yields 2 servings
- 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.
Per Serving: 245 calories; 19.9 g fat; 9.5 g carbohydrates; 9.1 g protein; 188 mg cholesterol; 470 mg sodium. Full nutrition