From the first moment I ever saw a picture of uova al purgatorio (I think it was on Saveur), I knew I MUST make this dish. It only took me another year to do so but I first made it for K a few months ago and then craved it until making it again yesterday whilst stuck at home with a migraine. It is SO easy to make and the perfect savory breakfast dish (or eat it for dinner). Plus, it’s a one pan dish, so clean-up is easy!
Uova al Purgatorio (eggs in purgatory)
- 1/4 onion, chopped
- 1 cup whole tomatoes, 1 can of tomatoes, or 1 cup tomato sauce (whichever you have laying around)
- 1/4 cup whole kalamata olives
- 6 eggs
- Parmesan cheese (optional)
- Bread (optional)
Saute the onions in some olive oil. Add tomatoes and olives. If using whole tomatoes, simmer approximately 25 minutes for the tomatoes to break down. If using sauce, just heat through. Break eggs into pan so they do not touch. Cover and cook for 3-4 minutes, just until whites are set but yolks are still runny. Serve with slices of bread and topped with cheese.