Join chef Joanne Weir in the kitchen to learn how to make her Eggs in Purgatory Amatriciana, a dish that reflects her lifelong love for tomatoes. You’ll fall in love too once you taste this dish!
Joanne loves to see her recipes comes to life; tag #WeirCooking when you post a photo of your Eggs in Purgatory on Instagram, and don’t forget to follow @chefjoanneweir for more goodies!
Here’s what you’ll need to get started:
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
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup finely grated Parmigiano Reggiano
4 basil leaves
Toasted bread or focaccia
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