Breakfast · Italian · 10 min
Uova in Purgatorio con Prosciutto e Arugula (Eggs in Purgatory with Prosciutto)
- Calories
- 493
- Protein
- 41g
- Carbs
- 38g
- Fat
- 22g
Ingredients
- 0.6 each egg
- 0.2 tbsp extra-virgin olive oil
- 1 each shallot
- 1.2458 cup crushed tomatoes
- 2 sprig fresh basil
- 0.85 slice focaccia bread
- 100.7 g prosciutto
- 2 cup arugula
Method
- 01In a small skillet, heat the olive oil over medium heat. Add finely minced shallots and sauté for 2-3 minutes until translucent and fragrant.
- 02Pour in the crushed tomatoes and basil. Bring to a gentle simmer for 3 minutes, allowing the tomato sauce to concentrate and thicken slightly.
- 03Carefully crack the eggs directly into the bubbling tomato sauce.
- 04Cover the skillet with a lid and cook on medium-low heat for 3-4 minutes, until the egg whites are fully opaque and set and the internal temperature reaches at least 160°F (71°C) with yolks soft and jammy.
- 05Lightly toast the slice of focaccia bread.
- 06Top the hot sauce and eggs with the prosciutto ribbons and fresh arugula, allowing the heat to gently wilt the greens and render the fat of the prosciutto.
- 07Serve immediately with toasted focaccia on the side.
Cook it with the whole plan around it
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