Ciao Italia 1918-r1260 Eggs in Purgatory

Ingredients

• 8 pieces Plum Tomatoes (ripe, peeled, seeded and diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Flat‑Leaf Italian Parsley (chopped)
• 3 large Eggs (fresh, at room temperature)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the tomatoes

   Blanch the plum tomatoes briefly, then peel off the skins, cut them in half, remove the seeds with a spoon or small knife, and dice the flesh into bite‑size pieces.

   Time: PT10M

2. Sauté garlic

   Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

   Time: PT2M

   Temperature: medium heat on stove

3. Cook the tomato sauce

   Add the diced tomatoes to the skillet, stir, and let them simmer, stirring occasionally, until they break down into a thick sauce, about 20 minutes.

   Time: PT20M

   Temperature: medium‑low heat

4. Add parsley and create depressions

   Stir in the chopped flat‑leaf parsley, then use the back of a spoon to make three small wells in the sauce—one for each egg.

   Time: PT5M

5. Preheat the oven

   While the sauce is simmering, preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Add the eggs

   Crack a fresh egg into each well, being careful not to break the yolk. Sprinkle each egg with a pinch of salt and pepper.

   Time: PT5M

7. Bake the eggs

   Transfer the skillet to the preheated oven and bake until the egg whites are set but the yolks are still runny, about 5–7 minutes. Check at the 5‑minute mark.

   Time: PT6M

   Temperature: 350°F

8. Serve

   Remove the skillet from the oven, let it rest a minute, then serve directly with crusty bread for dipping.

   Time: PT2M

Nutrition Facts

Calories

130

Protein

6g

Carbohydrates

5g

Fat

9g

Fiber

2g