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If you've got a jar of tomatoes and a carton of eggs, you're halfway to a warm and hearty meal. This dish feels both cozy and special, yet everything comes together with what you've probably already got in the pantry. Soft eggs settle right into a zesty, slightly spicy tomato bath. It's perfect for dunking golden, crunchy bread. The smell makes my kitchen feel like a real-deal Italian home, and cleanup? Only one pan.
My first go at this had everyone snatching bread before I set the pan down. Now they beg for it on lazy weekends or chilly nights at home.
Savory Ingredients
- Olive oil: Use for both cooking and drizzling to bump up the flavor and keep everything sliding out of the pan
- Crusty Italian bread: Nothing scoops sauce better. Grab a chewy loaf with big holes if you can
- Parmesan or Pecorino cheese: Freshly grated is best for that punchy tang
- Fresh chopped parsley: Toss on at the end for a fresh, grassy pop
- Large eggs: Pop them right into the sauce—farm fresh are the dream
- Fresh basil leaves: Tear them up last-minute for that classic aroma
- Canned ground peeled tomatoes: This is the base of everything. Get Italian or San Marzano style if possible
- Crushed red pepper: Sprinkle on to make things as spicy as you like—go easy if you don't want it fiery
- Cracked black pepper: Brings in some subtle heat and rounds out the taste
- Dried oregano: Adds a signature earthy, Italian twist
- Granulated garlic powder: Blends in mellow garlic notes so the sauce feels full
- Kosher salt: Pulls liquid from the veggies and seasons the sauce right up
- Garlic cloves: Chop these fresh for sharp, warm flavor
- Onion: A sweet onion makes everything taste balanced and smooth
- Extra virgin olive oil: Go for the richest bottle you have—the taste really comes through
Simple Instructions
- Finish and Serve:
- Uncover, make sure those egg whites are set but yolks are still silky. Pour over another glug of olive oil and drop on shredded cheese and chopped parsley. Spoon eggs and sauce into bowls, don’t wait—get that bread in there while it’s hot.
- Toast the Bread:
- As eggs poach, brush bread with olive oil and toast under the broiler or in your toaster oven. You want edges dark and centers crunchy for the best dipping.
- Poach the Eggs:
- Use a spoon to create little spots in the bubbling tomato sauce. Crack eggs in separately, spreading them out. Add a sprinkle of salt and pepper. Cover and cook until whites firm up but yolks jiggle just a bit—about five minutes. Check after four in case they cook faster.
- Simmer the Sauce:
- Pour in your tomatoes, tear in basil, and heat till bubbling soft. Simmer for ten minutes with just a little gap in the lid so things thicken. Keep an eye so it doesn’t bubble over.
- Layer in the Spices:
- Now stir in garlic, kosher salt, garlic powder, red pepper flakes, oregano, black pepper. Let them toast in the oil for a minute so flavors really pop. Watch the garlic so it doesn't scorch.
- Sauté Aromatics:
- Start with plenty of good olive oil hot in your skillet. Toss in chopped onion and soften gently about seven minutes, stirring now and then. No need to crank the heat—the goal is sweet, not burnt edges.
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Dropping eggs straight into the sauce always feels a bit magical. The basil reminds me of family suppers, and every time someone breaks into a yolk with bread, I get that little homey sense of happiness.
Keeping It Fresh
If you wind up with extra sauce, pop it in a jar with a lid and stick it in the fridge for three days or freeze for a rainy day. Only poach enough eggs for now—their texture won't stay nice after reheating, so save that for next time.
Swap Outs
No fresh basil? A tiny bit of dried basil will do, or even a dash of thyme. Skip Pecorino? Grana Padano or even a little aged cheddar could swap in, just know the taste will change. Need gluten-free? Sub in your preferred gluten-free bread or serve the saucy eggs over roasted potatoes instead.
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Ideas for Serving
Toss together a chunky green salad and pour a glass of red for an easy dinner twist. For morning, try extra cheese or quick-cooked greens on top. Make it feel fancy—add olives and roasted peppers on the side for sharing.
Roots and Inspiration
Known in Italy as Uova in Purgatorio, this dish hails from the south and has that old-school Italian comfort vibe. Folks compare it to Shakshuka, but it’s all Italian at heart. Some say the eggs in tomato sauce look like souls bubbling between worlds, but really—it’s all about getting a good meal with what you’ve got.
Common Questions
- → How should I choose the tomatoes?
Go for canned crushed or peeled tomatoes if you want that smooth, deep flavor. If it's tomato season, fresh and ripe ones work great too.
- → Any tricks for keeping yolks soft?
Let your eggs bubble away gently, cover up, and peek after 4-5 minutes. Yank them off the stove when the whites look set but the centers still have a bit of wobble.
- → Is it possible to make a single serving?
You bet! Just whip up a smaller batch of sauce and crack in one or two eggs. Tuck the leftover sauce away for another day.
- → Which bread works best to serve alongside?
Grab a thick slice of rustic Italian or any tough, chewy loaf. Anything that'll stand up to dunking in saucy goodness.
- → Can I swap in a different cheese?
Classic call is Parmesan or Pecorino, but honestly, any crumbly, salty, aged cheese will hit the spot for that final savory pop.