Because the eggs are cooked in a hot and spicy tomato sauce, this Italian dish is known as Uova in Purgatorio. The intensity level can range from mildly spicy to … hot as hell.
My recipe is full of flavor with (to suit my family’s taste) just the right amount of heat. Rather than add more chili flakes (which you could certainly do), you could set out Tabasco for those who can take the heat. When your fork cuts into the egg, the yolk runs out into the sauce creating a rich, satisfying bite that you’ll use the bruschette to sop up every last drop until the bowl has been wiped clean! Paired with a platter of macerated oranges and toasted almond breakfast cake, this has family brunch written all over it!
- 3 Tablespoons extra-virgin olive oil (Medium)
- 1/2 Yellow onion, chopped
- 2 Garlic cloves, minced
- 1 Teaspoon dried oregano
- 1/8 Teaspoon dried chili flakes
- 1/4 Teaspoon sea salt
- 1 can (28 ounces) crushed tomatoes with sea salt
- 4 Eggs
- 3-4 Tablespoons Pecorino Romano cheese, grated
- Italian parsley, chopped
- 4 Slices rustic bread, toasted
- Using a 10-inch skillet, heat the olive oil and then saute the onion for 5 minutes.
- Stir in the garlic and cook for a minute or two and then add the oregano, chili flakes and salt. Stir and cook an additional minute to toast the spices. Add the crushed tomatoes.
- Bring the sauce to a boil and then reduce to simmer. Cook 5 minutes.
- Carefully, crack the eggs into the sauce. Season with salt and pepper and simmer until the whites of the eggs are set but, the yolks are still runny.
- Top with Pecorino and parsley.
- Bring the hot pan to the table and serve family style with plenty of warm bruschette to soak up the sauce.