Italian Baked Eggs
This 15 minutes late night supper is inspired by the Neapolitan classic Uova in Purgatorio or ‘Eggs in Purgatory’. It makes a hearty healthy breakfast or a quick supper that hits the spot. My version is milder than the Italian original and its Turkish cousin, Shakshuka. I tend to use 3-4 eggs per can of tomatoes and go easy on the garlic and chili. If you are feeling hungry, dunk in some nice crusty bread.
Italian Baked Eggs
Serves 2
Ingredients
3-4 good quality eggs
1 can tomatoes (Mutti is my favourite)
1-2 cloves of garlic, minced (I use a Microplane)
Half a teaspoon of dried Chili flakes, or more to taste
3 tablespoons of parmesan cheese, grated
Olive oil, for trying and finishing
Handful of fresh basil and parsley, roughly chopped
Salt & Pepper to taste
Method
Gently fry the garlic and chili flakes with some olive oil in a skillet or heavy-bottomed pan, being careful not to let the garlic burn. Slowly pour in the tomatoes and stir for about 3 minutes.
Make little wells in the sauce and gently crack in the eggs one at a time (you can always crack them first into a little coffee cup first to make it easier and avoid shells in the sauce.) Cover with a lid for 3-5 minutes depending on how you like your eggs cooked.
Take off the heat, sprinkle with grated parmesan and herbs, a couple of glugs of olive oil, season and serve immediately