Recipe

Margherita Mug Eggs

Name: Margherita Mug Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 clove garlic, crushed; 3 black Italian olives, pitted and chopped, or more to taste; 1 teaspoon capers; 1 anchovy fillet in oil, drained; 7 ounces Italian tomato sauce (crushed tomatoes); ½ cup water; 1 sprig chopped fresh parsley; salt to taste; 2 large eggs

This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.

Prep 5mCook 15mTotal 20mServes 2

Ingredients

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Instructions

1
Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
2
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

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