Eggs in Purgatory

Don't let the name scare you off. Eggs in Purgatory is pure goodness. It is an Italian recipe called Uova in Purgatorio, and it seems to refer to the spicy, red tomato sauce as the purgatory for the eggs. Call it whatever you want, but it's delicious, and it reminds me of many slightly spicy, tomato-based breakfast dishes we enjoyed while living in Italy a few years ago. Eggs in Purgatory packs a punch of flavor that is an amazing way to start your day. It also makes for an incredible breakfast-for-dinner option!

Let's talk about the anchovy in the room...

To be honest, anchovies aren't my favorite things when eaten plain. They do however add an amazing layer of flavor to sauces, which I love, so I would highly encourage you to give them a try in this recipe. If not, no worries, it'll still be delicious. You may want to add an extra little bit of Worcestershire if you choose to skip the anchovies. It'll add a very similar flavor to the sauce.

Which are the best anchovies to buy?

My personal preference is Agostino Recca brand anchovy fillets packed in olive oil (in the can). If you keep an eye out on Amazon they often have really great prices on it. I haven't been able to find that brand locally, but if you seek out anchovies packed in olive oil you're off to a good start. The Roland brand in a jar is widely available in most supermarkets, and is very affordable. Here's a great article from Serious Eats about their anchovy taste test and their results.

How to make Eggs in Purgatory

• First, we saute the garlic, anchovies, and crushed red pepper flakes in oil. This helps release the flavors and really balances things out. Be sure you choose a large skillet with a lid since you'll need the lid to cook the eggs.
• Then we add the tomatoes, basil, and Worcestershire and simmer until thick and "scoopable". This is no mild, runny tomato sauce. If you're omitting the anchovies, I would recommend adding an extra splash of Worcestershire to compensate. The goal is a very bold, relatively spicy flavor.
• Next, we make little dips in the sauce to hold the eggs, cover with the lid, and let the eggs cook in the sauce. Be sure to keep the yolks runny. It's an incredible complement to the spicy tomato sauce and the garlic toast.
• Serve and enjoy!

Eggs in Purgatory

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Bold, spicy tomato sauce topped with perfectly cooked eggs with runny yolks and served with garlic toast make this Eggs in Purgatory recipe a perfect brunch or weeknight dinner. 

• Author: Mandy
• Total Time: 40 minutes
• Yield: Serves 3-4 1x

Ingredients

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2 tablespoons olive oil

2 cloves garlic, thinly sliced

3 anchovy fillets, finely chopped (Agostina Recca brand packed in olive oil)

¼ teaspoon crushed red pepper flakes, plus more to taste

1 (28-ounce) can diced tomatoes

1-2 tablespoons Worcestershire

½ teaspoon sea salt, plus more to taste

¼ teaspoon freshly ground black pepper

4-5 fresh basil leaves, chopped, plus more for serving

¼ cup grated Parmesan, plus more for serving

4-6 large eggs

For the toasts-

Olive oil

1 clove garlic, cut in half

Thick sliced crusty bread, such as sourdough, French, or Italian loaf

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Instructions

In a large skillet (that has a lid), heat oil, garlic, anchovies, and red pepper flakes over medium heat, stirring constantly, until the garlic is golden.

Add tomatoes, Worcestershire, salt, pepper, and basil. Bring to a boil and adjust heat to maintain a simmer, stirring occasionally, until thickened, about 25 minutes. Meanwhile, prepare the toasts.

Prepare the toasts- heat the oven to 375°F. Arrange slices of bread on baking sheet. Drizzle lightly with olive oil. Toast in oven until golden, about 4 minutes per side. Watch closely to avoid scorching. Immediately rub toasts with cut garlic cloves. Set aside.

When sauce has thickened, stir in the Parmesan and taste and adjust seasoning as needed. Add additional red pepper flakes if desired. Using the back of a measuring cup, make 4-6 indentations into the sauce and crack an egg into each of them. Cover with lid. Turn heat up to medium-high and cook 3-5 minutes until white have cooked and yolks are still runny. Remove from heat. Sprinkle with additional parmesan, basil, and red pepper flakes, if desired.

Serve with garlic toasts.

Notes

Note: Since eggs do not reheat well, if you want to prepare the sauce ahead of time you could, then just reheat it in a skillet and cook the eggs just prior to serving.

 

Adapted from New York Times.

Keywords: eggs in purgatory, spicy tomato sauce, anchovies