Posted at: 09/12/2009 7:00 AM
Updated at: 09/12/2009 10:05 AM
By: Robert Cardona

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Uova in Purgatorio (Eggs in Tomato Sauce)

Uova in Purgatorio

(Baked Eggs in Tomato Sauce)

-6 Eggs

-1/4 lb Pancetta (diced)

-1 sm. Red Onion (diced)

-1/4 cup chopped scallions

-1 tsp garlic crushed

-bunch Fresh Basil cut chiffonade

-2 tbsp Fresh Parsley chopped fine

-2-3 tbsp. virgin olive oil

-1/4 cup red wine

-28 oz. can whole peeled tomatoes (cut tomatoes into small pieces)

-1/2 cup water

-salt and pepper to taste

-1/4 lb shredded pecorino cheese

-Few flakes of crushed red pepper

Method:

-In a med skillet, heat the olive oil over med high heat.

-Add pancetta to the pan and sauté just until brown.

-Add the onions, scallions and garlic and sauté until the onions become clear.

-Deglaze the pan with red wine than add the tomatoes and water.

-Bring the tomatoes to a simmer and lower the heat to med low.

-Simmer for approx. 10 min then add parsley and basil and salt and pepper to taste

  add red pepper flakes (optional)

-Crack the eggs and gently add them to the sauce. Season with salt and pepper

-Cover the skillet for 3-4 minutes.

-Remove cover and add shredded cheese.

-Serve with toasted Italian Bread.