Eggs in Purgatory

OK, who else is watching Stanley Tucci on CNN? I’m loving that man. He’s experienced so much and still keeps such a positive attitude. His show is a beautiful tour guide of Italy and the food from each region he visits.

His family heritage is Southern Italy. In his books, he writes lovingly of childhood memories in upstate New York. The food tradition of Italy seems much stronger than my Norwegian tradition. Maybe it’s because I like pasta better than salt cod.

This is a recipe he said his father would make on weekends. Both G and I love it.

1/4 cup olive oil

2 cloves garlic, minced

28 ounce can San Manzano Plum tomatoes, smushed

1 medium to large thinly sliced onion

2 teaspoons salt

4 to 6 eggs

Basil or parsley


In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and the sliced onions and sauté for five minutes, stirring so you don’t burn the garlic. Add the tomatoes, S & P and the basil or parsley. I actually used dried basil; tell no one. Cover and simmer on medium for 5 to 10 minutes. Remove lid, lower heat and make 4 to 6 divots in sauce. Carefully crack an egg into each of the divots. Replace lid and simmer for about 4 minutes. You want the whites done and the yolks runny.

Serve with toasted bread.

*****from the Recipe Box:

I used crushed red pepper flakes.

This much sauce makes enough for at least 6 eggs.

Yes, smushed is a cooking term.

and remember: Courage doesn’t mean you don’t get afraid. Courage means you don’t let fear stop you. Big Kiss, Lynn

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