Breakfast · Italian · 10 min
Uova in Purgatorio con Prosciutto (Eggs in Purgatory with Prosciutto)
- Calories
- 331
- Protein
- 15g
- Carbs
- 42g
- Fat
- 13g
Ingredients
- 254.5 g grape tomatoes
- 408.5 g egg whites
- 26 g prosciutto
- 21.2 g spinach
- 1 clove garlic
- 1 tsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 63.6 g focaccia bread
Method
- 01Place a small non-stick skillet over medium-high heat and add olive oil.
- 02Add sliced garlic and halved grape tomatoes to the skillet. Sauté for 4-5 minutes until tomatoes burst, soften, and release their juices into a rich sauce.
- 03Add fresh spinach and cook for 30 seconds until just wilted into the tomato sauce.
- 04Pour liquid egg whites into the skillet around the tomato mixture. As they begin to set, tear prosciutto into ribbons and tuck them gently into the cooking egg whites.
- 05Reduce heat to medium and lift egg edges gently with a spatula, allowing liquid whites to flow beneath, until fully set and opaque throughout (reaching 160°F / 71°C).
- 06Toast focaccia slice until golden and crispy.
- 07Slide cooked eggs in tomato sauce onto a warm plate, season with salt and freshly cracked black pepper, and serve alongside toasted focaccia.
Cook it with the whole plan around it
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