We often cook this comfort food on Sunday evenings, normally using the ragù leftover from lunch. This recipe known as Eggs in Purgatory (uova in purgatorio) is very common in the region of Naples.
Recipe for 4 👇
1. Finely cut half an onion, brown it in a pan over low heat with a drizzle of oil. After 10 minutes, add half a glass of water and continue cooking for another 5 minutes. When the onion is softened, add the tomatoes (10 Oz.), salt, pepper and cook another 10 minutes.
2. With a spoon, form four spaces in the tomato sauce and shell an egg in each space. Cover with a lid and cook for a few minutes until a white veil forms on the yolk.
3. Sprinkle with Parmesan, add fresh basil and serve hot. Add some basil infused olive oil at the end to enhance the freshness.
Those pieces of bread are not there by chance: when you are done with the eggs, dip the bread in the sauce and enjoy! You won't regret it!
