Eggs in Purgatory
45 mins
serves 2
serves 2
Eggs gently poached in a slow-simmered chilli tomato sauce. Eat straight from the pan with crusty bread.
Easy
Ingredients
3–4 eggs
1 can passata or chopped tomatoes
2 garlic cloves, lightly crushed
1 French shallot, thinly sliced (or small red onion)
Red chillies, thinly sliced (to taste)
Parmesan cheese rind (optional)
Splash of water (use the tomato can)
Salt and pepper
Olive oil
3–4 eggs
1 can passata or chopped tomatoes
2 garlic cloves, lightly crushed
1 French shallot, thinly sliced (or small red onion)
Red chillies, thinly sliced (to taste)
Parmesan cheese rind (optional)
Splash of water (use the tomato can)
Salt and pepper
Olive oil
Method
Build the base Heat olive oil in a frying pan over medium heat. Add garlic, shallot (or onion), and chillies. Cook gently until soft and fragrant without burning the garlic.
Add tomatoes Pour in the tomatoes and a splash of water. Add the Parmesan rind and season lightly with salt and pepper.
Simmer Let the sauce cook on low heat for about 30 minutes, stirring occasionally, until thickened slightly.
Finish the sauce Remove and discard the Parmesan rind. Use the back of a spoon to smash the softened garlic into the sauce so it blends through.
Add the eggs Make small wells in the sauce and crack in the eggs. Cover with a lid.
Poach the eggs For runny yolks, cook for 4–5 minutes until the whites are set but yolks still soft. For medium (jammy) yolks, cook for 6–8 minutes. For firm yolks, cook for 8–10 minutes.
Serve Season with salt and pepper, a few basil leaves, and eat straight from the pan with crusty bread.
Build the base Heat olive oil in a frying pan over medium heat. Add garlic, shallot (or onion), and chillies. Cook gently until soft and fragrant without burning the garlic.
Add tomatoes Pour in the tomatoes and a splash of water. Add the Parmesan rind and season lightly with salt and pepper.
Simmer Let the sauce cook on low heat for about 30 minutes, stirring occasionally, until thickened slightly.
Finish the sauce Remove and discard the Parmesan rind. Use the back of a spoon to smash the softened garlic into the sauce so it blends through.
Add the eggs Make small wells in the sauce and crack in the eggs. Cover with a lid.
Poach the eggs For runny yolks, cook for 4–5 minutes until the whites are set but yolks still soft. For medium (jammy) yolks, cook for 6–8 minutes. For firm yolks, cook for 8–10 minutes.
Serve Season with salt and pepper, a few basil leaves, and eat straight from the pan with crusty bread.