Friday, July 10, 2015

EGGS IN PURGATORY

Here is another classic Italian-American breakfast . . . eggs in tomato sauce with grated cheese and grilled Italian bread. You can use any good-quality marinara sauce from your grocery store or use my Casa Marinara Sauce (see recipe, page 64 in my cookbook) or Casa Tomato Sauce (see recipe, page 65 in my cookbook). Uova in Purgatorio.





1 cup good-quality prepared marinara or tomato sauce 
2 large eggs, preferably free-range
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese


Preheat oven to 375 degrees F.

Spoon a litle sauce into two small ovenproof dishes or skillets. 

Break eggs into two small bowls.

Make a slight clearing in the center of the sauce by scraping with a spoon.
Carefully slide the eggs into the sauce and spoon more sauce around the eggs, but not on top.
 

Season to taste with salt and pepper and grated Parmigiano cheese.

Place dishes or skillets on a baking sheet. 
Bake for 8 to 10 minutes, until eggs are set and yolks are still soft.

Serve with crusty grilled Italian bread and additional grated Parmigiano cheese.
Serves 2


Note: You can make the recipe using two eggs for each serving—just use larger baking dishes.

No comments:

Post a Comment