An ancient Neapolitan recipe that I love since I was little and that I often do when I have little time.
Only 10 minutes and they are ready to serve nice hot, in short, a recipe saves sciuè sciuè dinner and a unique goodness. I’m sure you’re wondering why they are called eggs in purgatory? In Neapolitan “ova ‘mpriatorio”, they are called so because the white of the egg in contrast with the red of the tomato recalls the souls of Purgatory enveloped in flames.
To make the eggs in purgatory unforgettable, at the end of cooking, sprinkle with a little pepper, perfume with basil and make a generous sprinkling of parmesan so that when it melts it releases all its goodness. The trick to have perfectly digestible eggs is not to cook them too much, so in addition to remaining the soft yolks will also be lighter.
For this dish I used 100% Italian Carrefour BIO organic fresh eggs. The natural environment, limited production and a healthy diet ensure high quality eggs. In addition, the 10% discount is applied to the entire Carrefour bio line.
This recipe is the track opener for the collaboration with Carrefour that will see me as the protagonist of a series of appetizing recipes … I can’t wait to show you all of them !!!
And now read the recipe and try it now … and in the end the shoe will be a must !!!
Typical Italian Egg Recipe in the Purgatory
- 4 Fresh Biorefgs Carrefour
- 400 g of tomato peeled spezettati
- extra virgin olive oil
- Parmesan cheese
- 1 clove of garlic
- basil or parsley
- In a large pan make a nice turn of oil and fry the garlic. Add the tomatoes and cook over low heat for 10 minutes, add salt and pepper. Remove the garlic. Form 4 holes in the tomato and place 1 whole egg in each one without breaking it (read notes). Cook with the lid on low heat until the egg white thickens and the yolk remains soft for about 8 minutes. At the end of cooking, put a pinch of salt on the eggs and pepper, add basil or chopped parsley, a sprinkling of Parmesan, serve immediately with slices of bread for the inevitable shoe.