Eggs in Purgatory (Uova al Purgatorio)
Eggs in Purgatory (Uova in Purgatorio) is a classic Italian dish of eggs gently poached in a rich, spicy tomato sauce. It's a quick, comforting, and highly satisfying meal that is perfect for breakfast, brunch, or dinner.
The original recipe and inspiration can be found on this link.
Key Stats¶
10.87 Net Carbs per Serving
Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2
Type: Vegetarian with Egg
Source: External Link
Category: Italian
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Ingredients¶
S.No Ingredient Amount Step 1. Extra Virgin Olive Oil 3 tbsp Step 1 2. Onion 70 gms(1 small white) Step 1 3. Garlic 1 clove(lightly crushed and peeled) Step 1 4. Chilli Flakes 1 gms(generous pinch) Step 1 5. Salt to taste 6. Tomatoes 500 gms(1 can canned chopped) Step 4 7. Oregano to taste 8. Thyme to taste 9. Rosemary to taste 10. Egg 200 gms(4 large) Step 9 11. Freshly Ground Black Pepper to taste 12. Fresh Basil Leaves 3 gms(5-8 leaves) Step 12 13. Extra Mature Cheddar Cheese 3-4 tbsp (grated) Step 12
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Cookware¶
- Large Skillet With Lid
- Spoon
- Spatula
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Steps¶
Make the base¶
- Step 1: In a large skillet with lid set over medium-low heat, stir together
3 tbsp extra virgin olive oil ,70 gms(1 small white) onion ,1 clove(lightly crushed and peeled) garlic , and1 gms(generous pinch) chilli flakes . - Step 2: Cook, stirring occasionally, until the onion is softened, about 10 minutes.
- Step 3: Season with a generous pinch of
salt (to taste).
Add the tomatoes¶
- Step 4: Stir in
500 gms(1 can canned chopped) tomatoes and bring to a simmer over medium heat. - Step 5: Lower the heat to medium-low, cover the skillet partially and simmer gently until the tomatoes have darkened in color and thickened, about 15 minutes.
- Step 6: Uncover and cook another 5 minutes until the sauce is nicely thickened.
- Step 7: Add fresh
oregano (to taste),thyme (to taste), androsemary (to taste) - preferably fresh leaves and mix using a spatula.
Poach the eggs¶
- Step 8: Use the back of a spoon to carve out 4 wide wells in the sauce, making homes for your eggs.
- Step 9: Crack
200 gms(4 large) egg into the wells. - Step 10: Season each egg with a sprinkle of
salt (to taste) andfreshly ground black pepper (to taste). - Step 11: Cover the pan and cook gently until the whites are set and the yolk is still runny, about 2-3 minutes.
Serve¶
- Step 12: Remove from the heat and garnish with torn
3 gms(5-8 leaves) fresh basil leaves and3-4 tbsp (grated) Extra Mature Cheddar Cheese . - Step 13: Serve right away, with No Egg Wheat Gluten Bread on the side.
- Step 1: In a large skillet with lid set over medium-low heat, stir together
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source EXTRA VIRGIN OLIVE OIL 3 TBSP 0 45 Nutritionix ONION 70 GMS 6.12 70 Nutritionix GARLIC 1 CLOVE 0.49 3 UKDB CHILLI FLAKES 1 GMS 0.15 1 Nutritionix SALT TO TASTE 0 0 Nutritionix TOMATOES 500 GMS 13.45 500 Nutritionix OREGANO TO TASTE 0 0 Nutritionix THYME TO TASTE 0 0 Nutritionix ROSEMARY TO TASTE 0 0 Nutritionix EGG 200 GMS 1.44 200 Nutritionix SALT TO TASTE 0 0 Nutritionix FRESHLY GROUND BLACK PEPPER TO TASTE 0 0 Nutritionix FRESH BASIL LEAVES 3 GMS 0.03 3 Nutritionix EXTRA MATURE CHEDDAR CHEESE 3-4 TBSP 0.06 60 UKDB
Cooklang¶
Recipe in Cooklang
>> Serving Size: 2
>> Cooking Time: 25 minutes
>> Prep Time: 5 minutes
>> Category: Italian
>> Type: Vegetarian with Egg
>> Source: https://www.themediterraneandish.com/eggs-in-purgatory/
>> Image: recipe_013_eggs_in_prugatory.jpeg
>> Image-Caption: Eggs in Purgatory served hot in a skillet.
**Make the base**
In a #large skillet with lid{} set over medium-low heat, stir together @extra virgin olive oil{3%tbsp}, @onion{70%gms(1 small white)}, @garlic{1%clove(lightly crushed and peeled)}, and @chilli flakes{1%gms(generous pinch)}.
Cook, stirring occasionally, until the onion is softened, about ~{10%minutes}.
Season with a generous pinch of @salt{to taste}.
**Add the tomatoes**
Stir in @tomatoes{500%gms(1 can canned chopped)} and bring to a simmer over medium heat.
Lower the heat to medium-low, cover the skillet partially and simmer gently until the tomatoes have darkened in color and thickened, about ~{15%minutes}.
Uncover and cook another ~{5%minutes} until the sauce is nicely thickened.
Add fresh @oregano{to taste}, @thyme{to taste}, and @rosemary{to taste} - preferably fresh leaves and mix using a #spatula{}.
**Poach the eggs**
Use the back of a #spoon{} to carve out 4 wide wells in the sauce, making homes for your eggs.
Crack @egg{200%gms(4 large)} into the wells.
Season each egg with a sprinkle of @salt{to taste} and @freshly ground black pepper{to taste}.
Cover the pan and cook gently until the whites are set and the yolk is still runny, about ~{2-3%minutes}.
**Serve**
Remove from the heat and garnish with torn @fresh basil leaves{3%gms(5-8 leaves)} and @Extra Mature Cheddar Cheese{3-4%tbsp (grated)}.
Serve right away, with [No Egg Wheat Gluten Bread](../Breads/recipe_2_wheat_gluten_bread.md) on the side.