Uova In Purgatorio Recipe
Make Uova In Purgatorio Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Tomato Sauce
Eggs & Finishing
Method
Base Tomato Sauce
- 1
Heat oil and sweat onion
In a 10–12 inch ovenproof skillet or a wide heavy-bottomed sauté pan, warm 2 tbs extra-virgin olive oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Do not let it brown.
- 2
- 3
Add tomatoes and seasonings
Pour in the 14 oz crushed tomatoes and 1/4 cup stock. Stir to combine, then add 1/4 tsp sugar, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Bring the sauce to a gentle simmer over medium-low heat.
- 4
Simmer to thicken
Let the sauce simmer gently, uncovered, until it reduces slightly and thickens to a medium consistency that will hold an egg, about 10–12 minutes. Stir occasionally to prevent sticking; adjust heat so it stays at a gentle simmer.
- 5
Finish sauce with basil
Stir in the torn basil leaves and taste; adjust seasoning with more salt or red pepper flakes if desired. Keep the sauce hot but not vigorously boiling before adding the eggs.
Eggs & Finishing
- 6
Create wells and add eggs
Using the back of a spoon, make four shallow wells in the hot tomato sauce, spaced evenly. Crack one large egg into a small bowl and gently slip it into a well; repeat with the remaining eggs so each sits in its own pocket of sauce. Sprinkle the eggs lightly with 1/4 tsp salt and 1/8 tsp black pepper.
- 7
Poach eggs in sauce
Reduce heat to low, cover the skillet with a lid (or place a large, inverted metal bowl over it), and cook until the egg whites are set but the yolks remain runny, 6–8 minutes. For firmer yolks, cook 2–3 minutes longer. Check after 5 minutes to gauge doneness and to make sure the sauce isn’t scorching.
- 8
Add cheese and herbs
Sprinkle 1/4 cup grated Pecorino Romano or Parmesan around the eggs and on top of the sauce. Cover for 30 seconds to let the cheese warm and begin to melt, then uncover and sprinkle the chopped fresh parsley over everything.
- 9
Finish and serve
Drizzle 1 tsp chili oil or extra-virgin olive oil over the eggs, plus an extra grind of black pepper if desired. Transfer the skillet to the table (carefully — handle will be hot) or spoon portions onto plates. Serve immediately with 4 slices of crusty bread for dipping into the sauce and runny yolks.