I've had a hankering for these, Eggs In Purgatory, from The Sopranos Cookbook
Uova in Purgatorio - serves 4
1 garlic clove, lightly crushed
2 T. olive oil
2 c. canned tomato puree
4 fresh basil leaves, torn into pieces, or a pinch of dried oregano
Salt and pepper
8 lg. eggs
1 T. freshly grated Pecorino Romano or Parmigiano-Reggiano
In a medium skilet, cook the garlic in the oil over medium heat fore about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic
Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the rmaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.
Uova in Purgatorio - serves 4
1 garlic clove, lightly crushed
2 T. olive oil
2 c. canned tomato puree
4 fresh basil leaves, torn into pieces, or a pinch of dried oregano
Salt and pepper
8 lg. eggs
1 T. freshly grated Pecorino Romano or Parmigiano-Reggiano
In a medium skilet, cook the garlic in the oil over medium heat fore about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic
Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the rmaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.
Practice safe lunch. Use a condiment.