Italian
Eggs in Purgatory
by cookwithfez · 25.3K subscribers on YouTube
A Neapolitan comfort dish: eggs poached in a rich tomato sauce flavored with lardo, chili, garlic, and oregano, perfect for sopping up with crusty bread.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
10 items- LardoA small piece, about 30g
- Garlic1 clove, crushed
- Chili PepperA pinch of dried chili flakes
- 1/2 pcsOnionThinly sliced
- OreganoFresh or dried, to taste
- TomatoesWhole peeled or crushed tomatoes (about 400g can)
- EggAs many as you like, but 2–4 eggs for a single portion
- Parmigiano ReggianoGrated, for sprinkling
- Olive OilExtra virgin, for cooking
- BreadCrusty bread, sliced and toasted (crostini)
Method
- In a pan, render a piece of lardo with a little oil, then add a clove of garlic (crushed) and a pinch of chili flakes. Sweat gently.
- Add thinly sliced half an onion and fresh oregano. Cook until the onion softens.
- Add the tomatoes (whole or crushed) and cook over medium heat, stirring occasionally, until the sauce reduces and thickens, about 15–20 minutes.
- Make small wells in the sauce with a spoon. Crack an egg into each well. Sprinkle grated Parmesan over the sauce (not directly on the eggs).
- Cover and cook on low heat for 4–5 minutes, until the whites are set but the yolks are still runny.
- Serve immediately with crusty bread crostini. Add extra Parmesan and pepper if desired.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
