Eggs in PurgatoryClick to Play

Eggs in Purgatory

Uove in Purgatorio

Mary Ann Esposito

Eggs in purgatory is an endearing name for a simple dish of eggs with tomato sauce; I think you get the connotation.

Serves 4

Ingredients

4 jumbo eggs
8 large plum tomatoes, peeled, seeded andchopped
2 tablespoons Filippo Berio extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Lightly toasted crusty bread

Directions

Heat the olive oil in an oven-proof skillet,and simmer the chopped tomatoes for about 20 minutes over a gentle flame with the garlic, salt, and pepper.

While the tomatoes are cooking, preheat youroven to 360°F. Using the back of a spoon, make 4 shallow depressions in the tomatoes, and carefully crack the eggs into them.

Transfer the skillet to the oven, and cook just until the egg whites have set, about 3-5 minutes. The yolks should still be runny. Serve at once, with lightly toasted bread.

 

This recipe is featured on show 1918 - Eggs inPurgatory and Heaven.

item recipe is featured in Episode 1918 of Season 19.

Want More Recipes? See My Latest Book:

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

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  1. scotto's avatar

    scotto

    | Permalink
    We loved this recipe.i think you are the bomb!i love watching your show on PBS TV.and looking up your recipes online. THANK YOU
  2. Heather's avatar

    Heather

    | Permalink
    This a regular now on my family's dinner menu. Love this dish. Thank you!
  3. Pat's avatar

    Pat

    | Permalink
    This is very good.I love your recipes.I just wish you had printer friendly,it would save on paper and ink(money)
  4. pierre perrault's avatar

    pierre perrault

    | Permalink
    i watched your show on sat.july 23 on pbs detroit and i would like to receive your receipe of eggplant parmigiano if possible,thank you in advance of your generosity for answering my request.I love the format of your show very much.From an ex-lighting director of CTV montreal.
  5. Jay Braun's avatar

    Jay Braun

    | Permalink
    for Pat. Copy and paste the recipe into a Word document, save it, and/or print it. that way you don't get extraneous stuff to print.
  6. Sharon Smith's avatar

    Sharon Smith

    | Permalink
    I just saw the show where you made Celebration Cake but I don't find the recipe. Is it available? Thank you.
  7. Cara's avatar

    Cara

    | Permalink
    My family and I love this dish! I have been making it a lot ever since I introduced it to the family!
  8. anita ochwat's avatar

    anita ochwat

    | Permalink
    why isn't there a recipe box?
  9. Mazey's avatar

    Mazey

    | Permalink
    My nonna used to make this with ground beef and peas added. Such comfort food...it makes me wish I could be back in her kitchen with her again. Always her sauce was simmering with a pork chop bone in it.
  10. Evelyn Guilianti's avatar

    Evelyn Guilianti

    | Permalink
    You once made pan di spagna exactly like my mom used to.....would love to make it for my son's birthday...could you please give me the recipe for it.....love your show...thank you......Evelina
  11. Anne Iacuzzo's avatar

    Anne Iacuzzo

    | Permalink
    My Nonna made a variation of the traditional Angel Food Cake .. the consistency was more dense than Angel Food. She used the same type of baking tube. The batter had lemon juice and lemon zest -- I remember beaten egg whites were added to the batter at the very end. It was delicious and we called it "Sponge" cake because it would soak up any added sauce (chocolate) or ice cream. Does this sound at all familiar and can you help me re-create it?
    Gracie mille!
  12. Anne Iacuzzo's avatar

    Anne Iacuzzo

    | Permalink
    My Nonna made a variation of the traditional Angel Food Cake .. the consistency was more dense than Angel Food. She used the same type of baking tube. The batter had lemon juice and lemon zest -- I remember beaten egg whites were added to the batter at the very end. It was delicious and we called it "Sponge" cake because it would soak up any added sauce (chocolate) or ice cream. Does this sound at all familiar and can you help me re-create it?
    Gracie mille!
  13. Lois Pecot's avatar

    Lois Pecot

    | Permalink
    Is it possible to order an autographed cookbook?
  14. maria bianchini's avatar

    maria bianchini

    | Permalink
    My grandmother use to make a ricotta pie. Does anyone have an old recipe for this. The ricotta looks like custard when baked.

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