How to cook Colm O'Gorman's Eggs in Purgatory

Eggs in Purgatory is a simple but very delicious dish of eggs poached in a tomato sauce flavoured with basil, chilli and garlic.

Time seems to be flying by this summer. The familiar events which signal the end of the season for me, Electric Picnic and the schools reopening, are both happening earlier than usual, so perhaps that explains it. The poor weather makes it seem as if summer is over before it has properly begun, but perhaps September might bring us a burst of sunshine before the cooler weather and shorter days really kick in.

Either way, the weather this week calls for some serious comfort food, especially for everyone heading back to school. So, this week, I am bringing you a lovely traditional Italian dish from Naples which is perfect for supper, or a weekend brunch.

Eggs in Purgatory is a simple but very delicious dish of eggs poached in a tomato sauce flavoured with basil, chilli and garlic. It is quite like a Middle Eastern Shakshuka, but lighter and uses fewer spices.

Its unusual name has a religious origin. The eggs are said to signify souls waiting to be saved from the flames of purgatory, signified by the spicy tomato sauce! All very dramatic for what is in reality a simple, comforting dish that is bursting with flavour.

This one-pot dish takes just 30 minutes to prepare and cook. It is a perfect sharing dish, best served from the pot in the middle of the table so that everyone can help themselves. I serve this with simple but delicious garlic bruschetta made with lightly toasted slices of sourdough baguette that are rubbed with garlic and then sprinkled with extra virgin olive oil and flaky sea salt. The bruschetta are perfect for dipping in the egg yolks and scooping up the wonderful tomato sauce.

I use red pepper flakes to spice up my Eggs in Purgatory. You will find those in most Asian supermarkets, but if you cannot get hold of any, regular chilli flakes will also work well. I like this dish with just a little heat, but you can adjust the quantity of chilli to your own taste. You could also serve some chilli flakes on the side and your diners can sprinkle more on to suit their own taste.

You can roast your own red peppers if you wish, but I use store bought ones for convenience. Lidl stock 400g jars of very good roasted red peppers which are also great value and I usually have a jar of those in my cupboard.

The sauce for this dish can be made in advance, and often tastes even better on day two. It will keep for a few days in the fridge. In the unlikely event that you have any leftover sauce, it is also very good with pasta.

Eggs in Purgatory

recipe by:Colm O'Gorman

This one-pot dish takes just 30 minutes to prepare and cook, perfect for supper or a weekend brunch

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 200g roasted red peppers

• 2 plump cloves of garlic

• 1 tsp good quality balsamic vinegar

• ½ medium onion

• 2 tbsp olive oil

• 1 tsp red pepper flakes

• 1 tsp flaky sea salt

• 2 tins Italian cherry tomatoes

• 3-4 sprigs of fresh basil

• A piece of parmesan cheese rind

• 50g grated parmesan cheese, plus more for serving

• 4-6 eggs

• Garlic bruschetta

• Slices of lightly toasted baguette

• ½ clove of garlic

• Extra virgin olive oil

• Flaky sea salt

Method

1. Chop the roasted red pepper. Grate half a clove of garlic, setting the remaining half aside for now, you will use that to make garlic bread just before you serve. Pop 75g of the chopped pepper into a bowl and add the grated garlic, the balsamic vinegar, a little freshly chopped basil, a pinch of salt and some freshly-ground black pepper. Stir to combine and set aside.

2. Thinly slice the onion and the second clove of garlic. Heat the olive oil over a high heat in a large frying pan or skillet. When the oil starts to shimmer, reduce the heat to low and add the onion and the garlic. Sautee for four to five minutes until the onion is soft and translucent.

3. Add the red pepper flakes and stir those in, frying for just another minute. Next, add the two tins of cherry tomatoes, the rind of some parmesan cheese and two whole sprigs of fresh basil. Increase the heat, stir and bring to a simmer, then reduce the heat, pop a lid on the pan, and leave the sauce to simmer for 15 minutes.

4. After 15 minutes, remove the parmesan rind and stalks of basil from the pan. Use a potato masher to lightly crush and break down the cherry tomatoes. Sir in the grated parmesan and a good grind of black pepper. Taste the sauce, adjusting the seasoning if required.

5. Use a spoon or ladle to make a well in the sauce and crack in an egg. Repeat to add all the eggs. Replace the lid and cook until the eggs are poached, this will take just two to three minutes for perfectly runny yolks.

6. While the eggs are cooking, lightly toast the bread. Rub one side of each slice of bread with the cut side of the remaining half clove of garlic. Drizzle the toast with a little extra virgin olive oil and a sprinkle of flaky sea salt.

7. By now your eggs should be ready. Remove the pan from the heat. Spoon the chopped peppers you prepared earlier around the eggs. Finely shred a handful of fresh basil leaves and sprinkle that over the pan, along with a generous amount of freshy grated parmesan. Serve immediately.