The summer has come to an end but there are still an abundance of tomatoes left at the farmer’s markets or if you’re lucky, in your own yard.
If you’re looking for a unique way to eat them aside from the obvious caprese salad or sauce for pasta, give this a try.
Eggs in Purgatory which is a strange way of saying eggs poached in tomato sauce.
It sounds weird, I won’t lie, but, it is delicious.
Eat this on a slice of crusty toasted bread and it is incredibly satisfying.
Have a salad on the side if you like and you have a great light meal.
I made this sauce with 10 fresh plum tomatoes but you can make this with a 28 ounce can of crushed tomatoes or the equivalent in diced tomatoes.
You can jazz this up by adding olives to the sauce or shredding some fontina cheese on top.
I just used my standard, pecorino romano.
Serves 4-6 (2 eggs per person)
- 4-6 large eggs
- 1 28 ounce can of crushed tomatoes (diced or fresh plum can be used)
- 1 onion, diced
- 1 tsp sugar
- salt and pepper
- bunch of fresh basil (or 2-3 cubes frozen Dorat)
- extra virgin olive oil
- 1 loaf thick italian bread such as ciabatta or a round loaf
- pecorino romano cheese
1. Clean tomatoes, remove the core and make an “X” on the opposite side.
Blanch tomatoes in boiling water for 3-4 minutes until the skin starts to peel away from the flesh.
Drain and chill in ice water until they are cool enough to handle. Skin will easily peel away from the flesh.
Use a paring knife to grab the corner of the skin (this is why you make the “X”) but you may not even need to use it, just peel it with your fingers.
Slice tomatoes in half and with you finger pull out the seeds.
Then slice in 4 pieces.
If you have a food mill you can put them through the mill to seperate the seeds from the pulp.
2. Sweat onions in extra virgin olive oil (over low heat).
3. Toast 4-6 sliced thick sliced bread.
5. Sprinkle with Pecorino Romano cheese and serve on toast slices.
This is a great recipe to make on fridays during Lent!