Eggs in Purgatory

You can get the original version of this recipe and see it being prepared at this address.
Sam Tan's Kitchen

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Yields: 2 to 3 servings

=== Yale’s tips

1. I used no salt at all – there’s plenty of flavor without it.
2. Space the eggs around the pan as separately as you can so you’ll know how to divvy up the dish after it’s cooked. With all the cheese on top, it’s hard to see where the eggs are.


Heat a bit of olive oil in a deep pan. Throw in the following items
and toss over medium heat until fragrant.

-- 1 clove garlic, smashed
Plus your choice of these seasonings:
-- handful of chopped bacon
-- crushed dried chillies
-- red pepper flakes
-- olives
-- onions

Pour in roughly 400ml (15 OZ) of tomato passata/puree (or however much you need to cover the base of the pan)-

I think canned chopped tomatoes are too watery, but if you only have that just use it and add 1 tbsp tomato puree. Bring to a simmer.

Season the tomatoes well with salt, then gently break in 6 eggs.

Sprinkle with dried herbs, freshly ground black pepper and grated parmesan/whatever cheese you feel like.

Cover and simmer over low heat for about 8-10 mins until egg whites are firm but yolk is still runny.

Serve with buttered toast or crusty bread.