Uovo in Purgotorio is the official translation of today’s recipe: Eggs in Purgatory.
This Italian dish is made by poaching eggs in tomato Sauce. Why they’re considered to be in “purgatory” makes no sense to me, because when the creamy yolk meets the hot sauce and melty cheese, this dish is every bit of heaven in my book!
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I’m not exactly sure the origins of this dish, but as an Italian-American, Catholic it sounds like it might be something traditionally eaten on a Friday or during lent. It’s surprisingly filling. Most people probably have this for breakfast but this dish is more than capable of standing on it’s own for dinner!
Traditionally made in a skillet, my version scales down this family style meal into individual portions baked in ramekins inside the toaster oven. Yep! They’re made in the toaster oven! They take no more than 20 minutes and are extremely satisfying.
The perfect late night meal or when it’s just too hot to cook! I used the French White 7 oz ramekins from Corning Ware but any ramekins will do. Just make sure they are deep enough to hold the sauce and the eggs without bubbling over.
A note about my toaster oven. I have a smaller sized Cuisinart Toaster Oven to accommodate my limited counter space, if you have a more traditional toaster oven or convection oven you could probably fit 3 or 4 ramekins at a time. Make sure to lower your toaster oven rack before baking. *Check your manual for appropriate settings.
Honestly, if I had to spend eternity eating this dish, I’d say bring on the Eggs in Purgatory, just don’t forget the toaster oven and the bread, lol! Happy toaster oven cooking!
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