When I come home from school, hungry but not really in the mood to cook, I often prepare eggs al purgatory in all their variations. I have recently discovered that the recipe tastes even better if it is accompanied by a small amount of red onion, a food I love madly. Tell me, who doesn’t like onions? Or, in which recipe do they look bad? If you’re an onion lover too, take a look at the onion soup I brought back. Creamy and very tasty, it’s great for warming up cold winter days.
In any case, eggs in purgatory are a much more delicious and juicy version of the classic fried eggs, prepared only with oil, salt and pepper. For those who love tomato sauce like me, this preparation will be fantastic, especially if crowned with a sublime scarpetta.
Because let’s face it: everything tastes better when stolen directly from the pan. Moreover, the special feature that makes this dish unique are the eggs that are not overcooked. It is always a spectacle to crack the egg and admire the yolk as it slowly bursts into the pan. In case you too are always enchanted by such beauty, try preparing a tasty avocado toast: a long slice of crispy bread, a ripe avocado cut into thin slices and laid elegantly on the bread, with two poached eggs melting to make it all more magical. How my mouth waters just thinking about such great goodness!