Welcome to Italian Healthy Fast Food! This classic dish, also known as Eggs in Purgatory, epitomizes Italian, simple home-cooking at its best. Traditionally it is made with leftover sugo (tomato sauce, the type you dress your pasta with), simply reheated with a little water. The eggs are cracked straight into the sauce and poached for a few minutes, until set to your liking. And if you don’t have leftover sauce, it is very easy to make your own, as you can see in my new video recipe. Why have the eggs gone from Purgatory to Hell? The addition of a LOT of chillie! Suit your taste, add as much or as little as you can handle.
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INGREDIENTS Serves 4
2-3 tablespoon of extra-virgin olive oil
1 spring onion, thinly sliced 1-2 hot chillies, thinly sliced
1 small rib of celery, finely chopped 1 tablespoon of finely chopped
1-2 tablespoons parsley stalks, finely chopped
1 tin of chopped tomatoes
1/4 cup of water
salt and pepper for seasoning
baby celery leaves to sprinkle on top
1. Heat the oil in a medium sized frying pan, add spring onion, chillies, celery, chopped parsley stalks and cook together for 1-2 minutes or until fragrant. Add tinned tomatoes and water, bring to a simmer, then turn the heat to low and cook for 10 minutes, lid on. Season for salt and adjust to your liking.
2. Take off the lid, create 4 indents in the sauce to accommodate the eggs, Crack the eggs, one at a time, and gently place them in the indents in the sauce. Season with salt and pepper. Cook on low heat for 5-6 minutes or until the whites are cooked through and the yolk is cooked to your liking.
3. Serve straight from the pan, with baby celery leaves, extra chillies (if liked) and chopped parsley.