Eggs in Purgatory

Baked Eggs in Tomatoes with Salami, Mozzarella & Basil | Serves 4-6

Also known as “Eggs in Purgatory,” this comforting one-pot dish gets extra flavor from Olli Genoa salami. The Genoa chub is diced and sautéed along with onion, garlic and red bell pepper to create a depth of flavor in the sauce that is incredible. All you need is some thick crusty bread to dive right into this meal which is perfect for breakfast, lunch or dinner!

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:

  1. Preheat the oven to 350°F.

  2. Heat the olive oil in an ovenproof skillet over medium-high heat.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer to the oven and bake until egg whites are opaque and the yolk is still runny, about 10 minutes

  7. Remove from the oven, sprinkle with Parmesan cheese and top with fresh basil. Serve with plenty of warm crusty bread.

Gil Perales