Eggs in purgatory is a typical traditional Neapolitan dish that is simple and quick to prepare. This dish belongs to popular tradition, as it is prepared with poor, simple and easy-to-find ingredients, often using leftover Sunday gravy or ragù.
The name comes from the Purgatory of Dante Alighieri's Divine Comedy, and is related to the colors of the dish: on the one hand, red, recalling the flames of Hell; on the other hand, white, recalling the colors of Paradise. What about you, did you know that?
1. In a nonstick skillet, pour 2 tablespoons of Farchioni Extra Virgin Olive Oil.
2. Finely chop the onion and a whole clove of garlic and add them to the pan.
3. Add the tomato puree and stir well. Season with salt and simmer for 10-15 minutes, until the sauce thickens.
4. With the back of a spoon, create four small cavities in the sauce.
5. Gently crack an egg into each cavity, taking care not to break the yolks.
6. Season with a pinch of salt and pepper, cover, and cook over low heat for 5-7 minutes.
Eggs in purgatory: 5 basic tips
As with all recipes, it is the small attentions that make all the difference. So here are our 5 tips for making perfect pureed eggs:
Ingredients: use very fresh eggs and a quality tomato puree.
Sauce: let tomato puree cook with sautéed onion or garlic until thick and flavorful.
Cooking the eggs: cook the eggs in the sauce, creating small cavities, and cover the pan to get even cooking.
Seasoning: add salt and pepper to taste, and top with fresh basil leaves.
Accompaniment: serve the puréed eggs accompanied by slices of homemade bread, which is ideal and suitable for "scarpetta."
Extra Virgin Olive Oil...the finishing touch for your eggs in purgatory
Extra virgin olive oil is an essential ingredient in preparing this recipe because it can enhance the flavors and give the dish a distinctive note. Here are some tips on how best to use it:
Sauté: begin preparation by sautéing onion or garlic in extra virgin olive oil, which will give the sauce an unmistakable aroma.
Cooking: Add a drizzle of EVO oil while cooking the sauce to blend the flavors and stir until velvety.
Finish: Finish the dish with a drizzle of raw oil before serving to enhance the aroma and add a fruity note.
For this recipe, we chose Farchioni Classic Extra Virgin Olive Oil, which perfectly complements the sweetness of the tomatoes and the delicacy of the eggs, without covering their flavors.
Now that you know all the secrets to best prepare this dish, all you have to do is get to the stove and enjoy this simple and irresistible dish! And now, enjoy your eggs in purgatory and let us know the result!
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