Stanley Tucci’s Eggs in Purgatory

5 minutes Prep Time
13 minutes Cook Time
2 Servings

Ciao! This version of Stanley Tucci’s Eggs in Purgatory features rich Tuttorosso San Marzano Style Chopped 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. @Thechefoutwest @thefeedfeed

Ingredients

  • 1 small white onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil

  • 1 can Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt 28 oz

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red chili flakes
  • 4 large eggs
  • 1 tablespoon fresh basil leaves, torn
  • 1 tablespoon grated Parmesan cheese
  • 2 slices crusty bread, toasted

Instructions

Step one

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened.

Step two

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.

Step three

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.

Step four

Remove from heat and top with fresh basil and grated Parmesan. Serve hot with toasted bread for dipping. Buon appetito!

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