An ongoing debate in the Borgognone house, is whether the children are Sicilian or Barese. As in, are we our mother's child (Barese) or our father's child (Sicilian)? My brother is a strong Barese (momma's boy), my sister hates all dialect, ergo she doesn't count, and myself, at 23 years, the verdict is still out. Though I love panzerotti from my Nonna's town of Adelfia, my ultimate comfort food as of late is "uova in purgatorio" or eggs in purgatory, which is a staple of my Sicilian grandmother.
In any case, this one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.
- 2 olive oil
- 1 small onion, sliced lengthwise
- 1 clove of garlic, minced
- 1 pint of cherry tomatoes
- 1/2 white wine
- 1 tomato paste
- Pinch of fresh basil
- 4 large eggs
- Salt and black pepper, to taste
In a medium-sized skillet, heat the olive oil, onion, and garlic. When the garlic starts to turn golden, add the tomatoes. Place lid and let simmer for 5 minutes. Add white wine, tomato paste, and basil, and stir. Cover again for another 10-15 minutes until the tomatoes are soft and sauce-like. Crack the eggs directly into the sauce and let cook, uncovered, until they are to your liking. Add salt and pepper for taste and serve.