Nigella Lawson makes no apologies for being one of TV’s most sensual chefs! It should come as no surprise the voluptuous home cook even coined the term “Gastro-Porn” and “Food-Porn” when she first hit the scene.

Her easy to follow recipes and love of food have made her career sizzle! And now in her ninth cookbook, “Nigellissima” – she’s focusing on her love of everything Italian. To celebrate we sent ET Canada’s Roz Weston into the kitchen with Domestic Goddess herself to whip up the rustic dish – “Eggs In Purgatory”! Telling us, “I love that Italian’s grab life by the throat and just go for it and I want people to do that in the kitchen”.

That being said – Nigella carries the same spirit as one of the judges on “The Taste” – but admits telling the truth on the show can sometimes be hard to swallow. Unfortunately for her two teenage children – Nigella jokes there’s no sugar coating in her household:  “I’m not like a waitress, so I don’t say ‘My name is mommy. I will be your server for the evening. You’ll be having lamb and pasta’… I just say come on, sit up, supper is ready!”

Watch for the sizzling segment on tonight’s ET Canada!

Eggs In Purgatory Recipe

Serves 1
1 tablespoon olive oil
1 small clove garlic, peeled
1⁄4 teaspoon crushed red
pepper flakes
1 14-ounce can diced
tomatoes
1⁄2 teaspoon kosher salt or
1⁄4 teaspoon table salt,
or to taste
1–2 eggs
2–3 teaspoons grated
Parmesan
to serve
grated parmesan (optional)
chili oil (optional)
bread (mandatory)

Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in
the red pepper flakes, and put the pan over a medium heat, stirring, for 1 minute.
Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough
to poach an egg in.

Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk
still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the
white should be set and the yolk still runny, but keep an eye on it.

Remove from the heat and serve—if so wished—sprinkled with a little more Parmesan and
some chili oil, and some bread to dunk in.