Rita's Recipe - "Eggs in Purgatory"

"Eggs in Purgatory" is from Italy. The name is derived from Catholic imagery: the eggs represent the soul's seeking purification, and the spicy red tomato sauce in which they are poached represents the flames of purgatory. The dish originated in the Naples region of Italy and is a popular, simple meal often served for brunch or a light dinner with crusty bread.

EGGS IN PURGATORY

Recipe adapted slightly from Pina Bresciani

Ingredients

• Olive oil

• 1/2 of a small onion, about 1/4 cup chopped real fine

• 2 garlic cloves minced - a good 2 teaspoons

• 14 oz can peeled plum tomatoes

• ¼ teaspoon chili flakes

• 1 tablespoon torn basil or 1 teaspoon or so dried

• 4 eggs

• A good cup Parmesan, grated and divided

• Salt and pepper to taste

Instructions

• Film a 10-12” skillet with olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute.

• While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork.

• Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Also rinse out the can of tomatoes, and the bowl where you mashed the tomatoes. Add this tomato water to the sauce (about ½ cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes. Add torn basil to sauce and stir.

• Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 4 times. Sprinkle the eggs with about half the cheese.Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes. Or as firm as you like. We like them firmer.

• Top the eggs with remaining parmesan cheese, additional pepper and basil if desired.