Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
2
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 black Italian olives, pitted and chopped, or more to taste
- 1 teaspoon capers
- 1 anchovy fillet in oil, drained
- 7 ounces Italian tomato sauce (crushed tomatoes)
- ½ cup water
- 1 sprig chopped fresh parsley
- salt to taste
- 2 large eggs
- 1 clove garlic, crushed
Directions
Begin by heating oil in a skillet over low heat. Combine garlic, olives, capers, and anchovy in the skillet, cooking for 1 to 2 minutes. Pour in tomato sauce and water, bringing it to a boil, then reduce to a simmer for approximately 10 minutes to meld the flavors. Sprinkle in parsley and season with salt.
Next, carefully crack eggs into the tomato sauce, ensuring the yolks remain intact. Cook until the eggs are just set, typically 3 to 5 minutes.
Nutrition Facts (per serving)
| 245 | Calories |
| 20g | Fat |
| 10g | Carbs |
| 9g | Protein |
Key words
eggs in purgatory,uova in purgatorio,eggs in purgatory recipe,uova al purgatorio,eggs in purgatory youtube,egg in purgatory,uova in purgatorio ricetta,eggs in purgatory italian,how to make eggs in purgatory,purgatory,egg recipe in purgatory,egg in purgatory recipe,uova al pomodoro,egg in purgatory recipes,egg recipes,purgatorio,ricetta uova al purgatorio,egg recipe,uovo al purgatorio,uova in padella al pomodoro,ricetta uova in purgatorio
