Eggs in Purgatory (Uova al Purgatorio)
A traditional Southern Italian dish, Eggs in Purgatory, is most similar to the popular North African dish of Shakshuka. Make this dish with any of Lynora’s sauces for a quick and hearty meal, perfect for a holiday brunch or a weeknight dinner.
Ingredients
1 jar Lynora’s Sauce
½ teaspoon crushed red pepper flakes
4 large eggs
Baguette, sliced and toasted with olive oil
Grated parmesan, optional
Directions
In a well-seasoned cast iron skillet (you can also use enameled cast iron or stainless steel), pour in the entire jar of sauce, add the red pepper flakes and heat on medium until simmering. (Omit the flakes if using Lynora’s Fra Diavolo sauce). Using a wooden spoon, create an indentation in the sauce and crack an egg into the shallow space. Repeat for the remainder of the eggs. Cover the skillet and continue simmering until eggs are cooked according to preference (check doneness after 4 to 5 minutes).
Serve immediately with toasted bread slices and parmesan.
*Italian Grandmother Note: After emptying the jar of sauce, add a couple of tablespoons of water to the jar, screw back on the lid and shake vigorously. Pour contents into the skillet. Grandma wouldn’t waste an ounce of that sauce!
J.Miller/Lynora’s