Lynnda Cloutier


The pronunciation of this dish, which comes from Sicily, is goo-ga-de-mow. It is similar to a dish called “Eggs in Purgatory”.
Pic and recipe courtesy of Gale Gand

pinch tips: How to Check Freshness of an Egg




2 tbsp. olive oil
1 medium onion, chopped or 2 cloves garlic, minced
2 pinches red pepper flakes, optional
one 28 oz. can whole tomatoes or crushed italian plum tomatoes, with juice
salt and pepper
1 to 2 pinches sugar to taste, optional
4 fresh basil leaves, torn
6 large eggs
grated parmesan for sprinkling, optional
1 loaf crusty italian bread

Directions Step-By-Step

Heat olive oil in large sauté pan over medium heat. Add onion and sauté until it is translucent and slightly golden, about 4 minutes. If you’re using garlic instead of onion, sauté it for 1 minute. If you want this to be spicy, add the red pepper flakes and sauté for 1 more minute. Add tomatoes. If whole, crushed them with the back of a spoon. Cook til mixture is fairly thick, about 20 minutes. Then season it with salt and pepper. Taste tomato sauce and if you think you’d like it to be a little sweeter, add the sugar. Stir in the basil leaves. Make six depressions in the tomato sauce with the back of a large spoon and break 1 egg into each depression. Baste eggs with a little tomato sauce, over the pan and cook over medium heat to pack the eggs, about 4 minutes.Carefully divide eggs and sauce among 3 or 4 bowls. Top with grated Parmesan if desired. The original recipe didn’t call for cheese, but it’s a nice addition. Serve with thick slices of bread.

About this Recipe

Course/Dish: Eggs