UOVA AL PURGATORIO (EGGS IN PURGATORY)

Directions

1. Step 1

   In a skillet over medium heat, warm 3 tablespoons of olive oil. Add the yellow onion, scallion whites, garlic, fennel seed and crushed Calabrian chile. Sauté for approximately 2 to 3 minutes until softened and fragrant.

2. Step 2

   Stir in the plant-based pizza crumble and cook for another 2 to 3 minutes until lightly browned.

3. Step 3

   Add diced tomatoes, dried oregano (or basil), salt and pepper. Simmer gently for 5 minutes, reducing slightly. Sauce should still be loose enough to poach eggs.

4. Step 4

   Make 4 small wells in the sauce and crack an egg into each. Cover the pan and cook over low heat for 5 to 6 minutes, or until egg whites are set, but yolks remain runny.

5. Step 5

   Add small dollops of ricotta to the dish, then scatter scallion greens, chopped parsley and fresh basil leaves over the top.

6. Step 6

   Toast or grill slices of bread, drizzle with olive oil, and serve alongside the eggs for dipping.