Eggs in Purgatory (Uova in Purgatorio)

Method7 steps

1. 1

   Step 1: Thinly slice the onion, peel and lightly crush the garlic (1), and coarsely chop the bell pepper if using it.

   Uses 1 small yellow onion, thinly sliced · 1 garlic clove, lightly crushed and peeled · Optional red bell pepper, if using

2. 2

   Step 2: Put the 3 tbsp olive oil, prepared onion and garlic, red pepper flakes and optional chopped bell pepper in a large lidded skillet over medium-low heat. Cook, stirring, for about 10 minutes, until the onion is softened.

   Soften the aromatics · 10 minUses 3 tbsp extra virgin olive oil · The prepared small onion · The prepared garlic clove · Generous pinch red pepper flakes · The prepared pepper, if using

3. 3

   Step 3: If using bell pepper and it is not yet tender, partially cover the pan and cook for another 5 minutes, until softened but still holding its shape. Skip this extra cooking step if the vegetables are already tender.

   Soften the optional pepper · 5 minUses Only if the optional pepper is not tender

4. 4

   Step 4: Season the softened base with a generous pinch of fine salt, then stir in the entire 28 oz can of chopped tomatoes and its juices. Bring to a simmer over medium heat, reduce to medium-low and partially cover. Simmer gently for about 15 minutes, until the tomatoes darken and the sauce thickens.

   Simmer the tomato sauce · 15 minUses Use this base when the extra pepper cooking was skipped · Use this base instead when the extra pepper cooking was needed · Generous pinch of fine salt for the sauce · 1 can chopped tomatoes (28 oz)

5. 5

   Step 5: Uncover and simmer for another 5 minutes, until the sauce is nicely thickened.

   Thicken the uncovered sauce · 5 minUses Partially covered tomato sauce

6. 6

   Step 6: Use the back of a spoon to make four wide wells in the thickened sauce. Crack one pasteurized egg into each well and add a small sprinkle of salt to each. Cover and cook gently, checking after 2 minutes; the source guide is 2–3 minutes for set whites and soft yolks. Continue until the whites are fully opaque and set. For firm yolks, keep covered a little longer until both whites and yolks are firm.

   Check the poached eggs · 2 minUses Thickened tomato sauce · 4 large commercially pasteurized shell eggs · A small sprinkle of fine salt on each egg

7. 7

   Step 7: Remove the pan from the heat. Tear the 5–8 basil leaves over the eggs and sprinkle with 3–4 tbsp grated cheese. Serve immediately as four portions, with crusty bread if desired.

   Uses Poached eggs in tomato sauce · 5–8 fresh basil leaves, torn · 3–4 tbsp freshly grated vegetarian-suitable Parmesan-style hard cheese · Crusty bread, optional, for serving