Uova in Purgatorio (Eggs Poached in Spicy Tomato Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g passata
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 8 large eggs
- 10 fresh basil leaves
- 40 g pecorino romano, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 22.8 g
- Carbohydrate
- 9.8 g
- of which sugars
- 8 g
- Fat
- 23.5 g
- of which saturates
- 7.2 g
- Fibre
- 2.6 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and fry the garlic and chilli flakes for 1 minute until fragrant.
- 2
Pour in the passata, season with black pepper and simmer for 10 minutes until slightly thickened.
- 3
Make 8 small wells in the sauce with a spoon and crack an egg into each.
- 4
Cover the pan and cook over low heat for 6-8 minutes until the whites are set but the yolks are still soft.
- 5
Scatter over the basil and pecorino and serve straight from the pan with crusty bread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.