David Rocco – Eggs in Purgatory with Scamorza
This is devilishly easy. It’s one of the first tings I mastered when I was a kid. I’d take my mother’s tomato sauce, pour it into a large pan and heat it up. When it started to bubble, I would crack in a couple of eggs, some salt, and throw in whatever cheese we had in the fridge. Being in an Italian household, it was either parmigiano, mozzarella, percornio or (my now favourite) scamorza, which I would either slice up or grate into the pan. And all of them work well. I would turn off the heat, tear up some basil and throw that in, then put a lid over the pan and let the eggs poach in the heat of the tomato sauce. While it was cooking, I’d grab a plate and some bread for scooping up the melted smoky scamorza and tomato sauce. Within five minutes, I was having what is still one of my favourite anytime meals.
- Tomato sauce
- scamorza cheese
- fresh basil
- olive oil (optional, for drizzling).