Two Eggs in marinara, San Marzano tomatoes, Zucchini, Ciabatta toast.
The Story
This fiery Italian classic gets its dramatic name from the way poached eggs nestle in bubbling tomato sauce like souls suspended between heaven and hell. Our version uses sweet San Marzano tomatoes and fresh zucchini to create a more heavenly experience, served with crispy ciabatta for dipping into that gloriously runny yolk.
Make it at Home
Restaurant-Style Eggs in Purgatory with San Marzano Tomatoes
Bring the drama of Italian cuisine to your breakfast table with this soul-warming dish. The key is using quality San Marzano tomatoes and timing the eggs perfectly so the whites are set but yolks remain gloriously runny.
Ingredients
2 tbsp extra virgin olive oil
1 small zucchini, diced (about 2 oz)
2 cloves garlic, minced
1 can (14 oz) San Marzano tomatoes, crushed by hand
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper
2 large eggs
2 slices ciabatta bread
2 tbsp fresh basil, torn
2 tbsp Parmesan cheese, grated
Instructions
1
Heat olive oil in a large cast iron or heavy skillet over medium heat. Add diced zucchini and cook for 3-4 minutes until lightly golden and tender.
2
Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Stir in the crushed San Marzano tomatoes, salt, and pepper.
3
Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
4
Using a spoon, create two wells in the sauce. Crack each egg into a small bowl first, then gently pour into the wells. Cover and cook for 8-12 minutes until egg whites are set but yolks remain runny.
5
Meanwhile, toast the ciabatta slices until golden brown and crispy.
6
Remove from heat and immediately sprinkle with torn basil and grated Parmesan. Serve directly from the skillet with the toasted ciabatta alongside for dipping.
