Eggs in Purgatory – a popular Italian breakfast of scrambled eggs, fried in marinara tomato sauce. In Italy they call him wowa al-purgatorio. Very easy to prepare dish filled with vibrant Mediterranean flavors and you can serve it not only for breakfast, but it’s believed that it’s best served in hangover. Scrambled eggs will become even more satisfying if cooked with fried Italian sausages and diced bread, which absorb all the delicious juices. Sprinkle before serving grated parmesan and plenty of fresh basil, as well as add fresh bread with crust to dunk in the remaining sauce. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr raw sweet or spicy Italian sausages, cut into pieces of 2.5 cm.
- 1 tbsp. l olive oil
- 1 small onion, chopped
- 150 gr. diced ciabatta (approximately 5 tablespoons)
- 2 tbsp. marinara sauce
- 110 gr. diced provolone cheese (about 1 Art.)
- 1/4 Art. grated parmesan
- 0.5 tbsp. fresh basil torn
- 4 large eggs
Recipes with similar ingredients: eggs, kupat (sausages for frying), ciabatta bread, marinara sauce, provolone cheese, parmesan cheese, basil
Recipe preparation:
- On a moderately high fire in a cast iron pan with a diameter of 25 cm. heat the olive oil. Add sausages and fry, stirring, until the formation of a golden crust and almost until ready, 4-5 minutes. Add the onions and fry, stirring occasionally, until soft and light golden color, 2-3 minutes.
- Stir in the bread and fry until light brown, about 2 minutes. Add the marinara sauce and 2 tbsp. water and bring to a boil. Reduce heat to medium (or move pan to more cool part of the fire). Stir in provolone, 2 tbsp. l parmesan and 1/4 Art. the basilica.
- Reverse side of the spoon in the tomato mixture 4 shallow holes; carefully break 1 egg into each well. Cover cover the pan and fry until the whites are frozen, but the yolks are all still will be liquid, 4-9 minutes. Sprinkle with the remaining 2 tbsp. l Parmesan and 1/4 Art. the basilica. Salt and pepper over to taste.Note If you cook on an open fire, double
Time for preparing
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