Uova in purgatorio
25 min406 kcal each
Eggs poached in a spicy tomato sauce, Naples-style, with crusty bread for scooping. Ready in twenty minutes.
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Plan this recipeIngredients
for 2 servings- Eggs4 piece
- Canned chopped tomatoes400 g
- Garlic2 clove
- Olive oil2 tbsp
- Crusty bread2 slice
- Fresh basil5 g
- Chili flakes¼ tsp
- Salt½ tsp
Method
Prep 5 min · cook 20 min- Warm the oil with the sliced garlic and chilli in a wide pan for 1 minute, without letting the garlic brown.
- Add the tomatoes and salt and simmer for 10 minutes, until slightly thickened.
- Make four hollows in the sauce and crack an egg into each.
- Cover and cook over low heat for 5–7 minutes, until the whites are set and the yolks still soft.
- Scatter with basil and serve straight from the pan with the bread, toasted.
Nutrition
per servingCal
406
Protein
18g
Carbs
28g
Fat
25g
Of 25g of fat per serving, 5.3g is saturated.
