breakfast

Uova in Purgatorio con Prosciutto e Arugula (Eggs in Purgatory with Prosciutto)

Name: Uova in Purgatorio con Prosciutto e Arugula (Eggs in Purgatory with Prosciutto)
Ingredients: 200.2 g (3 large eggs) Eggs, large; 60g Prosciutto, specialty meats; 101.9 g Pomodorina with Fresh Basil pasta sauce; 80g Arugula, raw; 63.6 g Focaccia bread; 6 g Shallot, raw

Nutrition

545

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Eggs, large200.2 g (3 large eggs)

Prosciutto, specialty meats60g

Pomodorina with Fresh Basil pasta sauce101.9 g

Arugula, raw80g

Focaccia bread63.6 g

Shallot, raw6 g

Instructions

In a small skillet, sauté finely minced shallots over medium heat until translucent and fragrant. Pour in the Pomodorina sauce and bring to a gentle simmer, allowing the tomato flavors to concentrate and thicken slightly.

Carefully crack the eggs directly into the tomato sauce. Cover the skillet with a lid and cook for 3-4 minutes until the whites are set but the yolks remain soft and jammy.

While the eggs cook, lightly toast the focaccia.

To serve, nestle the eggs and sauce into a shallow bowl. Drape the thin ribbons of prosciutto over the hot sauce so the fat just begins to render. Top with a generous handful of fresh peppery arugula, which will wilt slightly from the residual heat. Serve immediately with the toasted focaccia on the side for dipping into the yolk and sauce.