Eggs poached in fiery tomato sauce (eggs in purgatory)
Servings Prep Time
2people 2minutes
Cook Time
18minutes
Servings Prep Time
2people 2minutes
Cook Time
18minutes
Ingredients
Instructions
  1. Heat a skillet on medium high heat, add the olive oil and let it heat up.
  2. Add the minced garlic and chili flakes. Cook, stirring constantly for 1 minute.
  3. Add the fennel seeds to the pan and cook for 20 seconds.
  4. Add the crushed tomatoes, they will begin to splutter so be careful. Give the sauce a good mix, so that all the spices are properly mixed in. Season the sauce with salt and pepper and stir in the sugar.
  5. Lower the heat, partially cover the sauce, and let it simmer for 15 minutes.
  6. Crack each egg into small ramekin and add them one at a time into tomato mixture, season eggs with salt and pepper. Cover the pan and cook till whites are set and yolks are still runny, 2-3 minutes. If you prefer the eggs to be more set cook for longer.
  7. Grate some parmesan cheese over the eggs, garnish with chopped basil leaves.
  8. Serve right away with crusty bread.