Eggs In Purgatory, AKA Uova in Purgatorio
The sauce is a little spicy and eggs are meltingly delicious.
Ingredients
- 1 1/2 lbs. Plum tomatoes, halved lengthwise
- 2 cloves Garlic, smashed
- 2 Tbsp. Extra virgin olive oil
- Salt/Pepper
- 1 tsp. Fresh oregano, chopped
- 1/8 tsp. Red Pepper Flake; more if you want it spicier That's a pinch.
- 2 Tbsp. Parmesan cheese, grated
Instructions
- Preheat oven to 350 degrees. Brush olive oil on both sides of the tomato and lay in a foil-lined sheet pan, cut side up, with the smashed garlic cloves. Season with salt and pepper. Roast cut side up for 15 minutes. Turn tomatoes over and roast until soft, about another 20 minutes. Let cool, then scrape into a blender, add oregano and red pepper flake and puree until smooth.
- Place 4 shallow, ovenproof bowls on a baking sheet. Divide the sauce evenly between the bowls. Carefully crack 2 eggs into each bowl. Season the egg with salt and pepper. Sprinkle the parmesan cheese over the eggs and bake until the whites are just set; about 18 to 20 minutes.