Eggs in purgatory is a quick & easy Neapolitan recipe perfect for a late breakfast or brunch. The ingredients can be modified if desired. Always keep a slice of bread to hand when mopping up (per fare la scarpetta), the pan at the end!
2 Tablespoons of extra virgin olive oil
1 garlic clove crushed
Several pitted and finely chopped black olives
1 Teaspoon of capers – well rinsed
2 Anchovy fillets in sunflower oil – drained
Chopped parsley & chili flakes
Pinch of salt if required
2 Large free range eggs
Optional extras: grated parmesan, basil or and oregano or pieces of cooked pancetta before adding the eggs.
Heat the oil in a frying pan over a low heat. Add the garlic, olives, capers, anchovies and cook for 2 minutes. Add the passata and water and bring to a boil, then simmer for 10 minutes. Add the parsley, chili flakes and season with salt if desired.
Gently add the eggs without breaking the yolks and cook between 3 and 5 minutes, depending on how firm you like your eggs.
Serve with lightly toasted sourdough sliced bread in a terracotta bowl for that authentic Neapolitan brunch.