Eggs in purgatory with chopped tomatoes
Eggs in purgatory is perfect as a brunch or summer dinner entrée.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
3
tbsp
extra virgin olive oil
-
3
cloves
garlic, crushed
-
1/4
cup
minced yellow onion
-
2
cans
Mutti® Finely Chopped Tomatoes
(14 oz., Polpa)
-
pinch
of crushed red pepper flakes
-
kosher salt
-
8
large eggs
-
1/3
cup
finely grated Parmigiano Reggiano
-
1/2
cup
torn basil leaves
-
Toasted bread or focaccia
Share the ingredient list
Eggs in purgatory with chopped tomatoes: Method
- Warm the olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute. Remove the garlic and discard. Add the onions and cook, stirring until soft and translucent, 8 minutes.
- Add the chopped tomatoes, crushed red pepper flakes and salt to taste. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and if it stays separated, it’s done.
- Make 8 indentations in the sauce. Break the eggs, one by one, into a teacup, and with the spoon, add one egg into each indentation. Cover and cook until the whites of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
- Dividing evenly, spoon the tomato sauce and two eggs onto each plate and sprinkle with Parmigiano and torn basil. Serve the eggs in purgatory immediately with toasted bread or focaccia.
