Uova In Purgatory
- 29 ounces, weight Diced Tomatoes, Pureed
- 1/4 cups Olive Oil
- 8 cloves Garlic, Minced
- 10 leaves Basil
- 8 whole Eggs
- 1/2 cups Parmesan, Coarsely Grated
- Italian Parsley, Roughly Chopped
- Salt And Freshly Ground Pepper, To Taste
- Puree the tomatoes in a blender. Heat 1/4 cup of olive oil with minced garlic in a cast iron skillet until golden. Add the pureed tomatoes and season with salt and pepper to taste. Stir in a bunch of basil. Simmer the sauce over low heat for 15 to 20 minutes until nicely thickened.
- Making a well in the sauce with a spoon, crack an egg into the spoon and then slip the spoon out from under the egg. Repeat for each of the eggs, keeping the eggs evenly spaced in the skillet. Season with salt and pepper and sprinkle the Parmesan cheese over the top. Cover and cook over low heat until eggs are the desired consistency, about three minutes.
- Garnish with a little Italian parsley and serve with Italian bread.
tomatoes, ubc, garlic, basil, eggs, parmesan, italian parsley, salt
Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/uova-in-purgatory/ (may not work)