Nonna Carmela Tornatore’s Eggs in Purgatory with Polenta

Name: Nonna Carmela Tornatore’s Eggs in Purgatory with Polenta (Uova in Purgatorio con Polenta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon red pepper flakes (optional); 1 small onion, cut into ½-inch (13 mm) dice; ½ medium green bell pepper, cut into ½-inch (13 mm) dice; 2 cloves garlic, sliced; 1 can (14 ounces, or 395 g) crushed tomatoes; 4 large eggs; 1 tablespoon (3 g) chopped fresh basil; 3 cups (720 ml) water; ¼ cup (60 ml) whole milk; 1 chicken bouillon cube; Salt, to taste; 1 cup (140 g) quick-cooking polenta; 2 tablespoons (30 g) unsalted butter; Black pepper, to taste

Uova in Purgatorio con Polenta

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

It is said that on All Souls’ Day we also honor our faithfully departed souls who are in purgatory. Leave it to Italians to make suffering into an excuse to eat a delicious meal! This recipe consists of eggs cooked in a fiery tomato sauce that will awaken your taste buds and feed your soul.

Ingredients

Eggs in Purgatory

3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon

Europe
Italy
Breakfast
Main course
Gluten-free
November
October
Feast of Saint Joseph
Halloween
All Souls’ Day

Method

To make the eggs in purgatory: Put a large skillet with a lid over medium heat. Add the olive oil, red pepper flakes (if using), black pepper, onion, bell pepper, and garlic. Cook for 2 to 3 minutes. Reduce the heat to low. Cook for 5 to 7 minutes more, stirring occasionally with a wooden spoon, until the onion softens.
Add the tomatoes and salt. Return