Eggs in Purgatory (Uova in Purgatorio)

I first discovered this fabulous Southern Italian dish a few years ago when leafing through our copy of The Sopranos Family Cookbook, which Arivind (being a huge fan of the hit TV show) spotted in a bargain bin at a second hand book store and was compelled to buy. Since then it has become a staple in our Frequently Cooked list. Essentially eggs poached in a "purgatorial" rich red tomato sauce, this classic Neapolitan concoction not only tastes good, costs nothing and takes virtually no time or effort, but packs a nutritious punch too! Perfect for those days when you haven't stocked up your cupboard but still want a quick comforting brunch.

Adapt as you wish by adding dried chillies, red pepper flakes or even olives. Non-vegetarians, I highly recommend throwing in a handful of chopped bacon at the start; it's not the done thing, but I've discovered it really elevates the flavor to a whole new level.

Enjoy!

Eggs in Purgatory (Uova in Purgatorio)

Serves 2-3 (depending on how many eggs each person wants)