The most basic version of this recipe requires some form of tomato, be it fresh, canned, whole, chopped or pureed; some aromatics such as garlic or herbs; and, of course, eggs. But it is a dish that is easily adaptable and takes well to a number of extra additions.
As you head south down the Italian peninsula towards Abruzzo and Campania, this dish gets a little kick of chile and is known as uova in purgatorio (eggs in purgatory) for the added heat. Hop across to the island of Sardinia where a similar dish, pane frattau, is made with carta musica (a dry, Sardinian flatbread), layered with tomato sauce and grated Pecorino cheese and topped with a poached egg.
There's beauty in the simplicity of this wonderful dish, but if you want to add something to beef it up, try some pancetta, diced and cooked till golden, a few melted anchovy fillets, or even sausage (pork and fennel are ideal – remove the skins and crumble the meat right into the sauce), added before the eggs. Cooked beans of any type (but particularly cannellini or borlotti), chickpeas, or mushrooms add substance, while spinach or other greens are great for a splash of color. A little Parmesan or Pecorino grated over the top is not a bad idea and for those who like things hot, a little chile goes a long way here.
Just be sure to keep it simple: leave your eggs runny and serve with plenty of crusty bread to mop up the sauces. Feel free to serve 2 eggs per person if you're hungry. —Emiko
See what other Food52ers are saying.