Uova in Purgatorio (Eggs in Purgatory)
This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.
extra-virgin olive oil
2
tablespoons
garlic, crushed
1
clove
black Italian olives, pitted and chopped, or more to taste
3
capers
1
teaspoon
anchovy fillet in oil, drained
1
Italian tomato sauce (crushed tomatoes)
7
ounces
water
½
cup
chopped fresh parsley
1
sprig
salt to taste
eggs
2
large
 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
  Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
