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Greatest plates · Breakfast
Eggs in Purgatory with Mozzarella
Eggs poached straight in a spitting garlicky tomato sauce with torn mozzarella melting between them. Named for the heat, eaten with as much bread as you can justify.
Serves 2Prep 5 minCook 20 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 21%Carbs 30%Fat 49%
About 692 kcal a serve — 36 g protein, 52 g carbs, 38 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Sizzle the garlic
SizzleHeat the olive oil in a wide frying pan over medium heat. Add the sliced garlic and chilli flakes and cook for 2 minutes, until the garlic is just turning gold — any darker and it turns bitter.
In the wide frying panFry →
2 min
Simmer the sauce
SimmerAdd the tomatoes and oregano, season, and simmer for 12 minutes until the sauce has thickened and darkened and no longer tastes raw.
In the wide frying panSimmer →
12 min
Poach the eggs in the sauce
PoachMake four wells in the sauce and crack an egg into each. Tuck the torn mozzarella into the gaps, cover the pan and cook for 6-7 minutes, until the whites are set and the yolks still soft.
In the wide frying panPoach →
7 min
Basil and bread
ServeTear the basil over and bring the pan to the table with the toasted sourdough.
In the wide frying panTop →
Cook's noteA lid is what cooks the tops of the eggs — without one the whites stay raw while the bottoms overcook.
Estimated per serve
692 kcal · 36 g protein · 52 g carbs · 38 g fatestimates, within ~10%
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