Eggs in Purgatory Amatriciana

Serves 2


Warm the olive oil in a medium frying pan over medium high heat and add the guanciale, Cook, stirring occasionally, until golden and crispy on all sides, 3 to 4 minutes. Add the onions and crushed red pepper and cook until the onions are soft, 7 minutes. Add the garlic and cook 1 minute. Add the white wine and reduce by half. Add the tomatoes and simmer until the sauce thickens slightly, 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and stays separated, it’s done. Season to taste with salt and pepper.

Pour the tomato mixture into 2 separate 7-inch cast iron frying pan. Place on medium heat and when the tomato sauce bubbles, remove from the heat. Make 4 indentations in the sauce. Break the eggs, one by one into a small bowl, and with the spoon, add one egg into each indentation. Cover and cook until the white of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.

Season the eggs with salt and pepper. Sprinkle the top with Parmigiano Reggiano and torn basil leaves and serve immediately.  This is delicious with toasted bread or focaccia.

P.S. Did You Make This Recipe? I’d love to see it!  Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.


2 tablespoons extra virgin olive oil
2 ounces guanciale, ¼-inch dice
1 small red onion, minced
Pinch of crushed red pepper
1 clove garlic, minced
1/4 cup dry white wine
2 ½ cups canned Italian tomatoes, peeled, seeded and pureed (I use Mutti brand's canned Polpa)
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup finely grated Parmigiano Reggiano
4 basil leaves
Toasted bread or focaccia

Eggs in Purgatory Amatriciana