Until the other day, the photo with the most likes on Instagram was an egg. People love eggs, and it’s not for less. The egg is a prodigious food.
The egg is that guy who stays there, quietly, in a corner of the fridge, ready to save the day for those who, due to lack of time or inclination, didn’t plan the meal.
The miracle is done in minutes if you have fried, scrambled, boiled eggs with rice, bread, tapioca or couscous.
One of the most ingenious improvisations in the kitchen is preparing eggs directly in tomato sauce. It looks so good that it was officially incorporated by several cuisines.
In North Africa and Israel we have shakshuka, spicy and spicy. The Spanish make huevos flamencos, filled with cured pork. Here, in Bahia, there is egg moqueca, with palm oil and coriander.
The recipe I chose is of Italian origin: “uova in purgatorio”. In Portuguese, “eggs in purgatory”. Only an Italian mind could see, in the bubbling red sauce, a pool of lava from the anteroom of hell.
Anyway, it’s a piece of cake: you throw the raw eggs in the hot sauce and, in less than five minutes, you have dinner.
If you want to make it with store-bought sauce, no one will judge you. Lie: I will. The sauce I teach below is too easy and much better than any industrial product.
I made the sauce with fresh ripe tomatoes, but it’s fine to use pulp or lightly beaten peeled tomatoes.
When the sauce thickens enough for you to dig a “hole” where to deposit the egg with the spoon, just send candy. Cover the pan so the steam cooks the tops of the eggs.
Be careful not to let it overcook: the fun is soaking the bread in the soft yolk. And remember that residual heat continues to cook the eggs after the stove is turned off.
Uova in Purgatory
Performance: 1 serving
Difficulty: easy
Ingredients
- 50 ml of olive oil
- 1 sliced garlic clove
- 1 pinch of oregano
- 1 pinch of cayenne pepper
- 400 g of tomato pulp
- 1 sprig of fresh basil
- 2 eggs
- Salt, black pepper and grated cheese to taste
- bread to serve
Way of doing
1. In the pan or frying pan where you will serve the eggs, heat the oil and sauté the garlic. Season with oregano and pepperoni.
2. Add the tomato pulp and cook until the sauce thickens (when you stir the bottom of the pan, it takes a while to cover the hole).
3. Season with salt and black pepper. Add the basil.
4. Break the eggs into separate containers. Open holes in the sauce and fit the eggs in them.
5. Cover the pan and cook for 4 to 5 minutes, until the white is cloudy on top of the egg. Serve immediately, sprinkled with grated cheese, with bread on the side.
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