It is a typical dish from Campania and not Roman, but I do make it very often because it is simple, spicy, and fills the belly well!
Eggs in Purgatory
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 eggs
- 350 gr or 12 oz of peeled tomatoes
- 1 piece of chili
- Extra-virgin olive oil to taste
- Salt to taste
- Instructions
- In a pan with a little oil, brown the pepper, add the peeled tomatoes crushing them with a fork and cook for about fifteen minutes.
- Peel the eggs and place them in the pan inside the sauce.
- Cook until the eggs are ready, with the soft yolks. Salt.
Tips to ensure the success of the dish:
- Brown the chili pepper well. The dish should be spicy.
- When the eggs are added, the sauce must be boiling. At that point, the flame should be lowered almost to the minimum for a few minutes. The yolks must remain soft.
