Eggs in Purgatory - Uova nel Purgatorio
Deep in the first cookbooks of ancient Neapolitan cuisine, this recipe is a timely classic from ancient Neapolitan cuisine. A simple recipe that embraces the use of leftovers and to leave no food behind.
Equipment
- Frying pan
Ingredients
- 2 tbsp extra virgin olive oil
- 3 whole eggs
- 1 can tomato puree
- oregano
- salt
- parmigiano reggiano cheese
Instructions
- Chop half of an onion into small pieces.
- In a frying pan, heat the olive oil and add the onions.
- Cook the onions for about 2-5 minutes on a medium-high heat or until they wilt.
- Add in the tomato sauce and cook for another 5 minutes on a medium heat while stirring occasionally.
- Add a dash of salt to your liking.
- Add the eggs to the sauce.
- Cover the eggs with a lid and cook for 3-5 minutes to your preferred egg style.
- As the eggs are finishing up, sprinkle some oregano and pepper on top evenly.
- When the eggs are finished, grate some parmigiano reggiano cheese on top. Buon Appetito!