In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Ingredients
- ½ cup marinara sauce, made with fresh or canned tomatoes
- Pinch of cayenne (optional)
- A couple of leaves of basil, slivered
- 1 to 2 eggs
- Salt
- freshly ground pepper
- 2 teaspoons freshly grated Parmesan
- 1 or 2 slices country bread, preferably whole-grain, toasted and rubbed with a cut clove of garlic
1 serving
Preparation
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
- Advance preparation: The sauce will keep for 4 days in the refrigerator.
10 minutes
Dining and Cooking