Stanley Tucci’s Eggs in Purgatory [Video]
Ciao! This version of Stanley Tucci’s Eggs in Purgatory features rich San Marzano style tomatoes simmered with onion, garlic, and chili flakes. The eggs cook right in the sauce, soaking up all that flavor, and it’s finished with fresh basil, Parmigiano, and plenty of crusty bread for mopping up every drop.
Servings: 2
Ingredients
- 1 small white onion diced
- 1 clove garlic minced
- 1 Tbsp olive oil
- 1 (28oz.) can San Marzano Style Tomatoes
- ½ tsp kosher salt
- ½ tsp crushed red chili flakes
- 4 large large eggs
- 1 Tbsp fresh basil leaves torn
- 1 Tbsp grated Parmesan cheese
- 2 slices crusty bread toasted
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened.
- Stir in the Tuttorosso tomatoes. Cover and simmer for 3 minutes, then crush the tomatoes gently with a fork or wooden spoon. Add the salt and chili flakes. Cover and simmer for another 5 minutes to thicken slightly.
- Crack the eggs directly into the sauce. Cover and cook until the yolks reach your preferred doneness—about 3 minutes for soft yolks or 5 minutes for firmer yolks.
- Remove from heat and top with fresh basil and grated Parmesan. Serve hot with toasted bread for dipping. Buon appetito!
