Uove al purgatorio- Eggs in Purgatory

Uove al purgatorio- Eggs in Purgatory

Eggs in purgatory is a quick & easy Neapolitan recipe perfect for a late breakfast or brunch. The ingredients can be modified if desired. Always keep a slice of bread to hand when mopping up (per fare la scarpetta), the pan at the end!

Serves 2
2 Tablespoons of extra virgin olive oil
1 garlic clove crushed
Several pitted and finely chopped black olives
1 Teaspoon of capers – well rinsed
2 Anchovy fillets in sunflower oil – drained
Passata 200mL
Water 120mL
Chopped parsley & chili flakes
Pinch of salt if required
2 Large free range eggs
Optional extras: grated parmesan, basil or and oregano or pieces of cooked pancetta before adding the eggs.

Heat the oil in a frying pan over a low heat. Add the garlic, olives, capers, anchovies and cook for 2 minutes. Add the passata and water and bring to a boil, then simmer for 10 minutes. Add the parsley, chili flakes and season with salt if desired.
Gently add the eggs without breaking the yolks and cook between 3 and 5 minutes, depending on how firm you like your eggs.
Serve with lightly toasted sourdough sliced bread in a terracotta bowl for that authentic Neapolitan brunch.





Campania Wines Buying Trip And Website Enhancements

Campania Wines will be temporarily closed from April 11th to April 22nd as the owners will be on a buying trip. During this period, our IT department will take the opportunity to enhance your online shopping experience by updating our website.

Please note that as a result of the temporary closure, no orders will be dispatched between the 11th and 22nd of April. If you place an order in this time your items will be sent once we reopen.