Purgatory eggs with onions
When I come home from school, hungry but not really in the mood to cook, I often prepare eggs al purgatory in all their variations.
Ingredients
- 1 small red onion
- olive oil
- 200 g tomato puree
- Some basil leaves
- Salt, pepper and chilli
- 2 eggs
- A handful of parmesan cheese if desired
- 2 slices of bread (I use Tuscan bread, without salt)
Instructions
- First, cut the onion into strips and let it wilt in a pan with a few tablespoons of oil.
- Then pour the passata into the pan together with a ladle of water and cook on a low flame for about 10 minutes. Finally, add a few basil leaves, salt and a pinch of chilli pepper.
- Make 2 holes in the tomato and break the eggs into them, keeping the yolk intact. Leave to cook for a cover on a low flame until the egg white has set, but the yolk is still soft.
- In the meantime, toast the slices of bread on the grill or under the oven grill.
- Finally, season the eggs with salt and pepper and, if you like, sprinkle them with a handful of Parmesan cheese and serve very hot accompanied by your slices of Tuscan bread.