Neapolitan-Style Second Course Recipe: Eggs in Purgatory with Sauce

Neapolitan cuisine is renowned for its rich and flavorful dishes that feature a mix of local ingredients and culinary techniques. One popular traditional recipe from this region is Eggs in Purgatory with Sauce, also known as Uova in Purgatorio. This mouthwatering dish combines the richness of eggs with the fiery kick of a flavorful tomato sauce, creating a delightful and satisfying second course.

To prepare this Neapolitan gem, you will need the following ingredients:

– 4 eggs
– 400g of tomato passata (strained tomato puree)
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 red chili pepper, sliced (optional, for spice lovers)
– 3 tablespoons of extra virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Now, let’s get cooking!

Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and golden.

At this point, you can add the sliced chili pepper if you desire a spicy kick. Stir it in for a minute or two, allowing the flavors to meld together.

Next, pour in the tomato passata, stirring well to combine it with the onion and garlic mixture. Season with salt and pepper according to your taste preferences. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 10-15 minutes, until it thickens slightly and the flavors intensify.

Once the sauce has reached the desired consistency, create small wells in the sauce using the back of a spoon. Carefully crack an egg into each well, ensuring that the yolk remains intact.

Cover the skillet again and let the eggs poach in the sauce over low heat for about 6-8 minutes, or until the whites set but the yolk remains slightly runny. If you prefer fully cooked eggs, leave them in for an additional minute or two.

Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh basil leaves, which will add a fragrant touch to the dish.

Eggs in Purgatory with Sauce can be served as a second course dish, accompanied by crusty bread to soak up the flavorful sauce. The combination of the perfectly poached eggs and the tangy tomato sauce is truly a delight for the tastebuds. This dish is not only incredibly delicious but also quick and easy to prepare, making it a fantastic option for both weekday dinners and special occasions.

Neapolitan cuisine is known for its love of fresh and simple flavors, and Eggs in Purgatory with Sauce is a prime example. The dish showcases the region’s commitment to creating dishes that are both comforting and memorable. So, next time you’re in the mood for a taste of Neapolitan cuisine, give this recipe a try and transport yourself to the vibrant streets of Naples with every savory bite.