Eggs in purgatory, or uova in purgatorio in Italian, is a quick and easy one-pot recipe for a healthy lunch or dinner.
They are made with eggs poached in a simple, fresh, tasty tomato sauce, topped with fresh basil and cheese.
What are eggs in purgatory?
Eggs in Purgatory is a simple and tasty egg-based dish from Naples.
This recipe will remind you of Middle Eastern Shakshuka and Mexican Huevos Rancheros, although there seems to be no clear connection between them.
Eggs in purgatory are part of the Italian "cucina povera," a humble but nutritious Italian cooking style originating from rural cooking.
The dish is made with simple, easy-to-find ingredients that anyone could afford.
The name comes from the color of the dish, which vaguely reminded people of purgatory, which, in Catholic teachings, is a place of suffering filled with the souls of people who committed sins and paid their dues before going to heaven.
The red tomato sauce represents the flames of hell, and the white of the eggs represents the souls.
Religion aside, this dish is easy and delicious, which makes it a perfect weeknight dinner.
Serve it with a thick slice of crusty sourdough bread, and you will be in for a treat!
Ingredients for eggs in purgatory
Quantities are in the recipe box at the bottom of the page.
Eggs: We recommend eggs from the farmer's market or organic eggs.
Tomatoes: The best tomatoes are Canned San Marzano tomatoes or whole canned peeled tomatoes. You can substitute crushed canned tomatoes, tomato puree, or fresh cherry tomatoes for San Marzano.
Onion and garlic: Used for the initial flavor base or soffritto.
Extra virgin olive oil.
Fresh herbs: Add fresh basil, Italian parsley, or both.
Dried herbs: You can add dried oregano. It's optional.
Cheese: That is optional. We love eggs in purgatory with diced scamorza cheese, but you can also use provolone, mozzarella, caciocavallo, or any other cheese that can melt.
Even a grating of parmesan would work beautifully.
Bread: We recommend a rustic, artisanal loaf to sop up the juices of eggs and tomatoes. Toast the bread with a bit of olive oil for even more taste.
How to make eggs in purgatory
Heat the extra virgin olive oil in a skillet large enough to contain four eggs.
Add chopped onion and sauté on medium heat for 3 minutes. Add grated garlic and red pepper flakes and sauté one more minute.
Pour in the San Marzano tomatoes and crush them with a fork.
Season with salt, black pepper, and dried oregano and simmer on medium-high heat for 10 minutes or until the sauce thickens.
Tip: You can cook the tomato sauce in a well-seasoned cast iron skillet because this quick recipe comes together in about 15 minutes.
With a spoon, make four craters in the tomato sauce and fill them with the eggs, taking care not to damage the yolk.
Optionally, you can add diced scamorza cheese or any other cheese that melts.
Cover with a lid and cook on medium-low heat for about 5 minutes or until the eggs are cooked to your liking.
Note that eggs in purgatory should have a set egg white and a runny yolk.
Finish with a handful of chopped fresh basil and a drizzle of good olive oil.
Enjoy this with a slice of crunchy toasted bread.
Tips
Can you use a cast iron skillet?
You can cook the tomato sauce in a well-seasoned cast iron skillet because this recipe comes together in less than 15 minutes, and the tomato's acidity doesn't have time to damage the skillet.
However, remove the dish from the skillet and store it in a glass container once cooked.
Alternatively, you can use a non-stick skillet or a stainless steel skillet.
Serving suggestions
Although simple, eggs in purgatory are a deeply satisfying and nutritious meal, especially when served with cheese and bread.
We recommend serving this with a big mixed-leaf salad.
Storage
This dish is best right after it's made. Keep leftovers in the fridge for up to 24 hours.
Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 1 clove garlic grated
- 1 large 28-ounce can whole canned peeled tomatos San Marzano if possible
- 4 eggs
- 1 teaspoon salt
- ⅛ teaspoon black pepper + ¼ teaspoon red pepper flakes optional
- 6 leaves basil or parsley
- ½ teaspoon dried oregano
- 3 ounces scamorza OPTIONAL. Substitute grated parmesan, diced mozzarella, provolone, caciocavallo, or feta cheese.
- 2 slices crusty bread
Instructions
- Heat 1 tablespoon extra virgin olive oil in a skillet and sauté 1 small onion (chopped) for 3 minutes. Add 1 clove garlic (grated) and sauté one more minute.Pour in 1 large 28-ounce can whole canned peeled tomatos and crush them with a fork.Season with 1 teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon dried oregano, and optionally a pinch of red pepper flakes.Simmer on medium-high heat for 10 minutes. Stir occasionally.
- With a spoon, make four craters in the tomato sauce and fill them with 4 eggs, taking care not to damage the yolk.Optionally, you can also add 3 ounces scamorza (diced).Tip: Season the egg whites with a pinch of salt.
- Cover with a lid and cook on medium low heat for about 5 minutes or until the eggs are cooked to your liking (yolks should be runny).
- Serve with 6 leaves basil leaves on top, a drizzle of good oil, and 2 slices crusty bread (toasted).
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