Uovo in Purgatioro, or “Eggs in Purgatory” is a traditional New Year’s Day breakfast that I first learned about from Mario Batali. As I stood in the kitchen after making this comforting dish and watched the kids gobble them up, my oldest looked up long enough to mutter…”you should put this on your blog, this is awesome!”  So here goes, with “time lapse” pictures of the dish as we go.  What you’ll need:

5 large eggs
1 can diced tomatoes (14oz)
1 sweet onion, sliced
6-10 Castelvetrano or Gaeta Olives
Fresh chopped parsley (to taste)
Fresh chopped basil (for garnish)
Grated Parmeggiano Reggiano cheese

In a non-stick skillet, start a little extra virgin olive oil and saute the onion until soft but not brown. 3 to 4 minutes.  It should look like this: 



Step 1: Cooking the Onion (the tomato seen here is from the 1st batch)
Once the onions are cooked, add the can of tomatoes, season with salt and pepper, and cook until they soften, about 6-7 minutes. Then, halve the olives and arrange them in the pan neatly. This is important because at this point, you’re essentially building your presentation since the final product is served from the pan. Here are the olives in the sauce:



Tomatoes cooked, olives neatly placed
At this point, you simmer a minute or two more, and then add the parsley and then carefully crack the eggs right onto the tomatoes. The presentation will be ruined if you break the yolks, so be careful. Cover the saute pan with foil or a pot lid and let simmer for about 5 minutes until the egg whites set. At this point, the yolks will still be nice and runny. Remove lid, garnish with basil and generous grates of Parmegiano cheese and serve immediately from the pan. Here’s the finished product:

Remove pan to a cutting board and serve!





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