Uova al Purgatorio (яйца в чистилище) - итальянская шакшука, которую может приготовить каждый

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Pour 3-4 tablespoons of olive oil into a frying pan on the stove.

Chop 1-2 cloves of garlic, leaving the pieces quite large.

Add chopped garlic to the frying pan with oil and fry until golden brown, stirring occasionally.

Optionally, add half a teaspoon of marjoram, half a teaspoon of dried basil, and half a teaspoon of nutmeg to the garlic and fry for 30-60 seconds.

Add 500-600 grams of blanched, peeled, and cubed fresh tomatoes or 400-500 grams of tomato pulp to the pan with garlic and spices, mixing well.

Add sugar to the tomato sauce to balance the sour taste and bring it to a boil.

Cover the pan with a lid and simmer the sauce for 10-15 minutes until it thickens.

Add salt and ground black pepper to the sauce to taste and mix well.

Transfer half of the sauce to a baking dish and return the other half to the stove to bring it to a boil again.

Make small indentations in the sauce and carefully break 2-3 eggs into the wells, keeping the yolks intact.

Add salt and ground black pepper to the eggs to taste.

Cover the pan with a lid, reduce heat to minimum, and cook the eggs for 3-6 minutes until the protein has curdled.

In the baking dish with the other half of the sauce, make small indentations and add eggs one by one, seasoning with salt and black pepper.

Place the baking dish in an oven preheated to 180°C (356°F) and cook for 5-10 minutes until the protein has curdled.

Remove the eggs from the pan and optionally sprinkle with grated parmesan cheese or add brine mozzarella.

Garnish both dishes with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens