Eggs in Purgatory

Build the Meal Around Eggs in Purgatory

• Crusty bread
• Green salad
• Grated parmesan
• Olives

Making Eggs in Purgatory, Step by Step

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1. Heat the oil in a wide pan over medium heat. Cook the garlic and chili for 1 minute.

   Mark done Start 1 min timer

2. Add the tomatoes, salt and oregano and simmer for 12 minutes until thick.

   Mark done Start 12 min timer

3. Make four wells in the sauce, crack an egg into each, cover and cook on low heat for 4 minutes until the whites are set and the yolks still soft.

   Mark done Start 4 min timer

4. Scatter with the parsley and serve with the bread.

   Mark done

Notes From the Method

Simmer the sauce until thick before the eggs go in.

Keep the heat low so the bottoms of the eggs do not toughen.

Cook for 6 minutes for firm yolks.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Best eaten straight away. The sauce alone keeps in the fridge for up to 3 days.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.