Has this been a particularly hot summer, or is it just me? Raise your hand if you want to keep cooking behind a hot stove to a bare minimum? In comes eggs! I love eggs and eat them at lunch and dinner all the time. In Italy, they are rarely eaten at breakfast, they’re served as a meal on their own. This is a specialty of southern Italy, and it is my go-to when I don’t want to cook! Eggs in purgatory are a go-to when you want to keep cooking to an absolute minimum, but you still want something homemade, healthy, and delicious. Southerners add lots of crushed red pepper, but I must confess, I rarely do as I prefer a more subtle dish. It’s uncertain where the name came from—some claim that the egg white represents the purity of Heaven, while the fiery red sauce represents the other side! Thus, the eggs are in between, in purgatory. The tomato sauce in this dish is perfect for dunking ciabatta bread or even focaccia, so be sure to have some on hand when preparing this quick dinner. The best part, this is a one-pan dinner, so easy clean up!
Eggs in Purgatory Ingredients 2 tablespoons olive oil ¼ small yellow or white onion, finely diced ½ tablespoon chopped basil 1 cup canned crushed tomatoes Sea salt to taste Crushed red pepper (optional) 8 large eggs Instructions
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Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you! Archives
December 2021
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