Eggs in Purgatory
This dish, originally from Southern Italy, features eggs poached in spicy tomato sauce. The sauce is purgatory and the eggs are the souls hoping to escape, although the metaphor breaks down a bit once we get to the table . . . unless our tummies are heaven. Let’s just go with that! The eggs can be cooked runny or firm. Whether your purgatory is spicy or mild is up to you (in this life any way). A chunky Italian tomato sauce and toasted bread on the side is traditional, but my family prefers it in a Mexican style, made with fresh salsa from the refrigerated section and served with bread or tortillas. Either way, it makes a lovely breakfast, brunch, or dinner. For a more traditional Italian style, substitute a 28-ounce can of seasoned crushed tomatoes for the salsa.
Ingredients
- 28 ounces fresh salsa
- 6 eggs
- For serving:
- A loaf of bread or tortillas
- Olive oil
- Hot sauce or red pepper flakes
- A salad on the side
Instructions
- Pour salsa into a 10-11 inch skillet and heat to boiling. Once hot, use the back of a spoon to create six little wells in the salsa. Crack an egg into each well. Cook over medium heat until the egg whites are cooked through and the yolks are your desired firmness. While the eggs are cooking, slice and toast the bread or heat the tortillas. To serve, drizzle a bit of olive oil on top of each slice of toast or tortilla, and scoop some eggs and purgatory onto it. Add hot sauce or red pepper flakes for a spicier purgatory. For dinner, we also have a salad on the side. Be sure to add the Eternal Rest Prayer to your blessing before meals!
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