Italian Eggs in Purgatory

Instructions

1. 1

   Peel and thinly slice 2 garlic cloves. Wash and coarsely tear 10 g of fresh basil leaves. Slice 160 g of crusty bread into thick slices for toasting later. Set out a wide, deep skillet or frying pan on the stove with a fitted lid nearby.

2. 2

   Pour 30 ml of olive oil into the wide skillet and place it over medium heat. Add the sliced garlic and cook for about 1 to 2 minutes, stirring gently with a wooden spoon, until light golden and fragrant. Watch closely so the garlic does not brown or burn.

3. 3

   Add 400 g of crushed canned tomatoes, half of the torn basil, 2 g of red chili flakes, and a pinch of salt to the skillet. Stir well and bring to a gentle simmer over medium-low heat for 10 minutes until thick and bubbling. If it thickens too fast, add 30 ml water.

4. 4

   Use the back of a large spoon to press four small hollow wells into the hot tomato sauce, spacing them evenly apart. Slowly crack 1 fresh egg directly into each well so the yolks remain intact and centered in their own nest of bubbling sauce.

5. 5

   Sprinkle 40 g of grated Pecorino Romano cheese over the tomato sauce and around the egg whites, then season whites with a pinch of salt. Cover the skillet with its lid and cook on low heat for 5 minutes until whites are completely opaque and yolks are soft.

6. 6

   Meanwhile, toast 160 g of sliced crusty bread in a toaster or dry pan until golden and crisp. Take the skillet off the heat, scatter the remaining fresh basil on top, and serve immediately straight from the pan with the warm toasted bread for dipping.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min