Eggs in purgatory

Rest of the World

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Spoiler alert! This isn’t Thai, not even ‘ish’, just not at all. It’s Italian I think, well it comes straight from Nigella Lawson’s Nigellissima but it’s just such a good recipe I want to share it.  One of my favourite weekend brunch recipes of all time and it’s going in as the first entry into a new category, ‘Rest of the World’.

Super simple too, you just need:

olive oil

one clove of garlic, minced

1/4-1/2 teaspoon chilli flakes

approx half a 400g pack or tin chopped tomatoes

1/4-1/2 teaspoon salt, preferably flakes

one egg

a couple of teaspoons of Parmesan, plus a little more to serve

baguette or toast, to serve

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Add a splash or olive oil to a pan, add in the garlic and chilli flakes and stir over a medium heat for about 30 seconds to a minute.

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Tip in the chopped tomatoes and salt, and bring to a bubble.

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Crack the egg straight in and sprinkle the Parmesan over, leaving some of the yolk still exposed.

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Turn down to a simmer, partially cover with a lid, and leave for five minutes (maybe have a quick check after four minutes).

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A little black pepper and another sprinkle of Parmesan and it’s done – scoop the egg and tomatoes out with a ladle and serve in a bowl.

To be honest I only did that today as it looked nicer for the pictures – normally I just eat it straight from the pan!

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5 thoughts on “Eggs in purgatory”

  1. Jackie Scully - April 26, 2014 1:36 pm

    That’s lunch sorted! Thanks for the inspiration. Jx

    Reply
  2. racey - April 26, 2014 2:45 pm

    Thanks Jackie! X

    Reply
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