Saturday Brunch – Eggs in Purgatory

This is one of my favourite brunch recipes of all time.  I am such a big tomato lover, whether they are raw, fried, roasted, made into a sauce, I love them all πŸ™‚

There are a few variations on this dish, for example, some include chilli 🌢 but as usual, I love the ITalian twist (what a surprise). This is not the same dish as Shakshuka, as some google articles will have you believe.  Where the dish originated we will never know, some say the Italians invented it, but who knows.  Who ever invented it, I will be eternally grateful to πŸ™‚

I love Genaro Contaldo’s version on Jamie Olivers YouTube https://youtu.be/Ba567FVRCSA

The only thing I have done differently is add garlic, otherwise it is exactly the same.

Makes 1

247 kcal | 11.7g Fat | 2.4g Sat Fat | 23.3g Carb

Ingredients

  • 150g cherry tomatoes
  • 1/2 a small onion, finely diced
  • 1 small clove garlic minced
  • Olive oil
  • Salt & pepper
  • 1 egg
  • Fresh basil
  • Teaspoon Parmesan

Method

  1. You will need a 6/7 inch cast iron pan or a normal small frying pan (skillet) will do.
  2. In the pan, fry the finely diced onion in some olive oil until softened.
  3. Next add the garlic and cook slowly so that it doesn’t burn.
  4. Slice the tomatoes in half and add to the pan, fry until the tomatoes break down and start to turn into a sauce.
  5. Season with salt and pepper to your taste.
  6. Stir in about 10/12 basil leaves (you can add more or leave it out if you like).
  7. Make a well in the centre, and crack in the egg.
  8. Put a lid on the pan and poach the egg in the tomatos until cooked but ensure the yolk is still runny.
  9. Remove from the heat, place on a heat proof mat.
  10. Sprinkle some Parmesan over the egg and serve with toasted bread.

Eat immediately, dipping you toast into the beautiful golden egg πŸ™‚

Thanks for reading.

Buon appitito!

A x

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