Uova in Purgatorio is a simple Neapolitan dish of eggs gently cooked in seasoned tomato sauce. It is traditionally served hot with crusty bread for dipping.
Heat the olive oil in a large skillet over medium-low heat.
Add the garlic and cook for about 1 minute without browning it.
Add the crushed tomatoes, salt, and black pepper.
Simmer gently for 10 minutes, then remove the garlic.
Make four small wells in the tomato sauce.
Crack one egg into each well.
Cover the skillet and cook for 5 to 7 minutes, until the egg whites are fully set.
Add the basil and serve immediately with crusty bread.
Keep the sauce at a gentle simmer so the eggs cook evenly. For higher-risk diners, use pasteurized eggs or cook the yolks until firm.
