Uova Al Pomodoro Eggs Simmered In Tomato Sauce Recipes

SPICY EGGS IN PURGATORY - ITALIAN DISH UOVA PICCANTE IN PURGATORIO

Steps:

• Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.
• Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.
• Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.
• Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.

BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)

Steps:

• Heat the oil in a shallow flameproof dish.
• Add the onion, and cook until soft and golden.
• Preheat the oven to 375 degrees F.
• Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
• Stir in the chopped basil.
• Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
• Season with salt and pepper. Dot with butter.
• Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
• Serve at once.
• Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.

UOVA IN PURGATORIO (EGGS IN PURGATORY)

Steps:

• Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1-2 minutes. Add tomato passata and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
• Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.