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Recipe details
Eggs Baked in Tomato Sauce
An individual portion of eggs baked in tomato sauce with parsley and Parmigiano-Reggiano, inspired by the Italian dish uova in purgatorio. The source recipe uses a steam oven; a conventional oven variation is also provided.
≈ 134 kcal/100 g · ≈ 116 kcal/serving
35 minEasyItalian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
olive oil2 g
tomato sauce30 g
fresh flat-leaf parsley, chopped4 g
large egg1 pcs
kosher salt0.5 g
freshly ground black pepper0.1 g
Parmigiano-Reggiano cheese, grated7 g
Cookware and utensils
5-ounce ramekin
pastry brush
measuring cup
measuring spoon
cutting board
chef’s knife
baking tray
steam oven or conventional oven
oven mitts
serving spoon
Directions
01
Brush one 5-ounce ramekin with the olive oil.
Products
olive oil — 2 g
Action
brush
Time
1 min
Temperature
no heat
02
Spoon the tomato sauce into the ramekin.
Products
tomato sauce — 30 g
Action
spoon
Time
1 min
Temperature
no heat
03
Sprinkle half of the chopped parsley over the tomato sauce.
Products
fresh flat-leaf parsley, chopped — 4 g
Action
sprinkle
Time
1 min
Temperature
no heat
04
Break the egg into the ramekin.
Products
large egg — 1 pcs
Action
break
Time
1 min
Temperature
no heat
05
Place the ramekin on the baking tray.
Products
No products at this step
Action
place
Time
1 min
Temperature
no heat
06
Bake the ramekin in a steam oven at 121°C/250°F.
Products
large egg — 1 pcs; tomato sauce — 30 g
Action
bake
Time
12 min
Temperature
121°C/250°F
07
Continue baking if the egg white has not set.
Products
large egg — 1 pcs
Action
bake
Time
3 min
Temperature
121°C/250°F
08
Season the baked egg with kosher salt and black pepper.
Products
kosher salt — 0.5 g; freshly ground black pepper — 0.1 g
Action
season
Time
1 min
Temperature
no heat
09
Sprinkle the remaining parsley and grated Parmigiano-Reggiano over the egg.
