Uova in Purgatorio

Name: Uova in Purgatorio
Ingredients: 2 cups tomato sauce (Italian kind is best, but even catchup will do if you cut down on spices); 1 tsp. minced mixed herbs (basil, thyme); 1 clove garlic; 1 onion; 1 tsp. minced parsley; salt and pepper; 1 tsp. minced mixed herbs (basil, thyme); 1 tsp. minced mixed herbs (basil, thyme); “4 Tbsp. olive oil (substitute will do, dad blast it); slices of thin French bread, toasted; 8 eggs; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

If you haven’t passed Omelet I, never mind; the original Eggs in Purgatory is easy enough even for those still in Remedial Egg Frying. Just as with other regional or ethnic dishes, who knows what the “original” recipe for Uova in Purgatorio could have been. Anyway, my introduction to it came from the New Yorker magazine’s gastronomical writer and gourmet-in-residence, M. F. K. Fisher. The recipe is from her book

Ingredients

Breakfast
Vegetarian

Ingredients

Method