Uova al Purgatorio is the perfect way to elevate your breakfast or brunch with its rich flavors and comforting textures, making it a dish you won’t want to miss tonight!

1

Heat the olive oil in a medium skillet over medium heat for about 2 minutes.

2

Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.

3

Pour in the canned tomatoes with juice, add the salt and black pepper, and let it simmer for about 10 minutes, stirring occasionally until slightly thickened.

4

Reduce the heat to low and make little wells in the sauce for the eggs.

5

Carefully crack an egg into each well, cover the skillet with a lid, and cook for about 5-7 minutes or until the egg whites are set but yolks remain runny.

6

While the eggs are cooking, prepare a garnish of fresh basil leaves to sprinkle on top before serving.

7

Once cooked, remove the skillet from heat, and sprinkle some grated Parmesan cheese over the top.

8

Serve with crusty bread for dipping.

2

• Serve with a side of avocado for a creamy taste.
• Add crumbled feta cheese to the sauce before the eggs.
• Top with sautéed mushrooms for an earthy twist.

• Use high-quality canned tomatoes for a richer flavor.
• Add some spinach or kale to the sauce for extra nutrition.
• Serve with garlic bread to soak up the delicious sauce.

• fat: 30 grams
• fiber: 5 grams
• protein: 20 grams
• calories: 450
• carbohydrates: 30 grams

This dish is rich in protein from the eggs, and the tomatoes provide a good source of vitamins and antioxidants, contributing to heart health and overall wellness.

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