Kitchen Recipe Collection
Italian Uova in Purgatorio (Eggs in Purgatory)
A quick, savory Neapolitan breakfast or light meal consisting of eggs poached directly in a rich, spicy tomato and garlic sauce.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- eggs
- canned crushed tomatoes or passata
- garlic cloves
- olive oil
- red pepper flakes
- fresh basil or parsley
- parmesan cheese
- crusty bread (for dipping)
Equipment
- Skillet with a lid
Instructions
- 1
Heat Olive Oil
Heat a generous glug of extra virgin olive oil in a wide skillet over medium heat.
- 2
Sauté Garlic and Chili
Add thinly sliced garlic and a pinch of red pepper flakes. Sauté for 1 minute until fragrant (do not let the garlic turn brown or bitter).
- 3
Add Tomatoes
Pour in the crushed tomatoes or passata. Carefully, as it might splash.
- 4
Simmer the Sauce
Season with salt and pepper. Reduce the heat to low and let the sauce simmer gently for 10 minutes to thicken and develop flavor.
- 5
Create Wells
Using the back of a spoon, create small wells (indentations) in the simmering tomato sauce.
- 6
Crack the Eggs
Carefully crack one egg directly into each well.
- 7
Season the Eggs
Sprinkle a tiny pinch of salt and pepper directly over the yolks of the eggs.
- 8
Cover and Poach
Place a lid on the skillet. Let the eggs gently poach in the bubbling sauce for 3 to 5 minutes.
- 9
Monitor Doneness
Check frequently. The eggs are done when the whites are set and opaque, but the yolks are still soft and runny.
- 10
Add Cheese
Remove the lid and immediately sprinkle grated Parmesan cheese over the top so it melts.
- 11
Garnish
Garnish with torn fresh basil or chopped parsley.
- 12
Serve Immediately
Serve straight from the skillet alongside thick slices of toasted crusty bread to mop up the sauce and runny yolks.
Cooking Tips
- The sauce must be thick before you add the eggs. If it's too watery, the eggs will spread out and scramble.
- The residual heat will continue to cook the eggs after you turn off the stove, so remove them from heat slightly before you think they are done.
Variations
- Add Nduja: Stir in a spoonful of spicy Calabrian Nduja (spreadable salami) into the tomato sauce for a meaty, smoky heat.
Chef's Notes & Storage
- The name refers to the eggs (souls) suspended in the bubbling, fiery red tomato sauce (purgatory).
Nutrition Estimate
250 calories · 14g protein · 10g carbs · 18g fat · 2g fiber per serving
