This was actually my first time making this dish- I tried to recreate it from memory along with help from my Mutti and it turned out pretty darn yummy; almost exactly how I remembered it.
A classic Neapolitan dish, 'Eggs in Purgatory' seems rather aptly named due to its appearance. It's simple and tasty, and in my opinion can be served at any time of day. (brunch? lunch? dinner?) There are a lot of variations around; for instance, served on thick crusty bread it becomes rather reminiscent of the Brunch-time classic 'Eggs Benedict'.
Though I prefer the simplicity of the dish that I was originally introduced to, I have a feeling that whichever way you choose to make it, 'Eggs in Purgatory' will turn out to be a very tasty, warming home-cooked meal -so read on and try it out!
'Uova in Purgatorio' Ingredients:
2 tbsp olive oil
1 onion, chopped
tin chopped tomatoes
Heat the olive oil gently in a medium-sized frying pan, then add in the chopped onion.