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Features Olli Genoa
Eggs in Purgatory
These baked eggs in tomatoes with salami, mozzarella, and basil—also known as "Eggs in Purgatory"—is a comforting one-pot dish that gets extra flavor from Olli Genoa salami. By Kate McMillan
Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ yellow onion, diced
- 1 small red pepper, cored, seeded and diced
- Kosher salt
- Freshly ground black pepper
- 1 cup Olli Genoa Salami Chub, diced
- 2 cloves garlic, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can crushed tomatoes
- 6 eggs
- 4 ounces fresh mozzarella, sliced
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in an ovenproof skillet over medium-high heat.
- Add the onions and red pepper and season generously with salt and pepper. Sauté until vegetables soften, about 5 minutes. Add the Olli Genoa salami and garlic and sauté, stirring a few times, for 2 more minutes.
- Stir in the diced and crushed tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Cover the pan and let simmer until the tomatoes deepen in color, about 15 minutes.
- Uncover the pot and, using a wooden spoon, create pockets for the eggs. Carefully crack an egg into each pocket. Place the mozzarella slices on top of the tomato sauce, around the eggs.
- Transfer to the oven and bake until egg whites are opaque and the yolk is still runny, about 10 minutes.
- Remove from the oven, sprinkle with Parmesan cheese and top with fresh basil. Serve with plenty of warm crusty bread.
This recipe features
Olli Genoa
Diced and sautéed for deep, savory flavor.