Eggs in purgatory is a classic southern Italian dish of poached eggs cooked in a rich and flavorsome tomato sauce for a delicious breakfast or brunch.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
245 Calories
Recipe Instructions
Step 1
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
Step 2
Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
Ingredients
2 eggs
salt to taste
1 clove garlic, crushed
1 sprig chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 teaspoon capers
3 black Italian olives, pitted and chopped, or more to taste
