Stefano Faita

Eggs in Purgatory

By In The Kitchen With Stefano Faita


1/4 cup extra virgin olive oil
2 to 3 garlic cloves, crushed
Pinch hot pepper flakes, or to taste
1 (680 ml) jar pureed tomatoes (passata)
1 tbsp. chopped basil
4 to 6 eggs
Salt, to taste
1/4 cup grated Parmesan cheese
1 tbsp. hot pepper oil, or to taste (optional)
Toasted bread, for serving


Heat the olive oil in a saucepan or high-sided skillet over medium heat. Add garlic and hot peppers and cook for 2 to 3 minutes. Add the tomatoes. Bring to a boil and reduce to a simmer. Cook until flavours marry, about 10 to 15 minutes. Add basil.

One by one, crack eggs into the sauce. Season with salt. Cover. Cook until the egg whites are firm but the yolks are still runny, about 4 to 6 minutes.

Top with Parmesan cheese and drizzle with hot pepper oil, if desired. Serve with toasted bread.

Yield: 2 to 3 servings.