Inghams Italy Cookbook - Eggs in Purgatory
Tue Dec 2014
Eggs in Purgatory
Eggs with a difference, this recipe uses plenty of traditional yet simple Italian ingredients to create something truly delectable. Some eggs in purgatory would work equally well as brunch or a light evening meal when you want something quick to make.
• A glug of olive oil
• 1 clove of garlic, crushed or finely grated
• 200g chopped tomatoes
• A squeeze of tomato paste/purée
• Salt & pepper, to taste
• 1/4 tsp. chilli flakes
• 1 egg
• Parmesan, grated
• Ciabatta, to serve
• Preheat the oven to 180C
• In a small saucepan, heat the oil over a medium heat and add the garlic. Fry gently for a minute or two, but don't allow the garlic to brown
• Add the chopped tomatoes and tomato paste. Stir together
• Season with the salt, pepper and chilli flakes
• Simmer for 3-5 minutes until the sauce has thickened slightly
• Pour into an oven-proof dish and crack the egg onto the top of the mixture. Grate some parmesan over the top until there's a light covering over the whole dish
• Bake for 8-12 minutes (depending on how runny you like your eggs!)
• Grate over some more parmesan and serve with slices of ciabatta
About Amy Elizabeth:
Amy Elizabeth is a food and lifestyle blogger from Leeds. Amy is a social media manager by day and an avid baker by night. She believes that everything is better covered in cheese and that a good brownie recipe will serve you well in life!
Where will you taste Eggs in Purgatory this year?