Daniel Costa of Edmonton's Corso 32 and Bar Bricco helps the home cook master Italian entertaining with his app Tavola, which features recipes, wine pairings and music playlist. Here's a recipe for eggs in purgatory. Download the app on iTunes.
"Although this would seem to be a breakfast dish I prefer it for lunch or as a late night snack. I always wondered why it wasn’t called ‘eggs in hell’ since it is cooked in a spicy tomato sauce." -- chef Daniel Costa.
In a medium sized pan over medium high heat, heat olive oil. Add onion, stir frequently until the onion is translucent. Add garlic and cook for an additional 2 minutes. Add the tomatoes, chili flakes, salt and basil, cook for 7 minutes, stir occasionally.
Turn heat down to medium. Crack the eggs in a bowl, gently pour the 4 eggs on the tomatoes in the pan, season with salt.
Cook until the egg whites are fully cooked and the yolks are runny, approximately 8 minutes.
Remove from heat and allow the eggs to rest for 2 minutes, serve with a drizzle of extra virgin olive oil & a crusty piece of bread.
- Yield:
- Serves 2 as a secondo or 4 as a antipasto
