Uova in Purgatorio

Ingredients

Instructions

1. 1

   Prepare the ingredients: slice the garlic, grate the Pecorino Romano, and roughly tear the larger basil leaves. Crush the canned tomatoes lightly with your hands or a spoon so the sauce cooks evenly. Set a medium frying pan or shallow saute pan over medium heat.

2. 2

   Add the olive oil to the pan. When it is warm but not smoking, add the sliced garlic and red chili flakes. Cook for 30-60 seconds, stirring often, until the garlic is fragrant and just beginning to turn pale gold; do not let it brown deeply or it will taste bitter.

3. 3

   Add the crushed tomatoes, fine sea salt, and black pepper. Stir well and bring to a lively simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to look lightly separated at the edges. If it reduces too fast, lower the heat; the sauce should remain loose enough to poach the eggs.

4. 4

   Tear in about half of the basil. Make 4 small wells in the sauce and crack 1 egg into each well. Cover the pan with a lid and cook over low to medium-low heat for 4-6 minutes, until the whites are set but the yolks are still runny, or longer if you prefer firmer yolks. Check after 4 minutes so the eggs do not overcook.

5. 5

   Remove the pan from the heat and rest for 1 minute; the residual heat will finish setting the whites gently. Scatter over the Pecorino Romano and the remaining basil. Spoon the eggs and sauce into shallow bowls and serve immediately.

Nutrition per serving

Notes

• •For a smoother sauce, break up the tomatoes more finely before they go into the pan; for a rustic version, leave larger pieces.
• •If your pan does not have a lid, cover it tightly with foil or a large baking tray during the egg-poaching step.
• •Serve with toasted bread if desired, but it is not included in the nutrition estimate.
• •For a milder version, reduce the chili flakes to 1/4 tsp.

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