Jun 2, 2023
eggs in purgatory
20 minutes
6 servings
EASY
Ingredients
eggs, 4 each
canned whole peeled tomatoes, 28oz
basil, 1 bunch
garlic, 3 cloves, sliced
red pepper flakes, 2 tsp (optional)
pecorino romano cheese, 6oz grated
water, 4oz
ricotta cheese, 6oz
anchovy fillets, 2-3
olive oil
salt and pepper to taste
toasted sourdough slices
Instructions
in a pan, heat 1 tbsp of olive oil.
add in sliced garlic, anchovy filets and saute until fragrant. be careful not to burn garlic.
place tomatoes in a separate bowl and crush them with your hands.
add in the crushed tomatoes to the pan with the garlic and anchovy filets turn heat up to a simmer.
add salt, pepper, and red pepper flakes to simmering tomato sauce.
add water to tomato sauce and let simmer for about 20 minutes, or until thickened.
after 15 minutes, add in grated pecorino cheese and stir.
taste and season with salt and pepper if necessary.
once the entire mixture has thickened, create 4 wells in the sauce.
crack each of the eggs into the each of the wells, cover and heat on the lowest setting. avoid high heat so the eggs do not overcook and result in overcooked yolks, they should still be runny once you break into them.
once the egg whites have finished coagulating, add in dollops of ricotta cheese around the pan. cover on low heat for another 2 minutes.
remove pan from heat and garnish basil leaves.
drizzle with olive oil.
enjoy with toasted sourdough.
