Eggs in Purgatory are a cozy Italian dish known as Uova in Purgatorio. Imagine perfectly poached eggs cooked in a spicy tomato sauce and served with crusty bread….Yum! Enjoy for breakfast lunch or dinner 😊
If you haven't tried Eggs in Purgatory, then you're in for a treat! The simplest way to describe it is an Italian shakshuka bursting with the classic Italian flavors. Of course this consists of tomatoes which are simmered into a rich sauce with a spicy kick and enjoyed with crusty bread. The eggs are cooked right in the sauce making it also a one-pan dish. Known as Uova in Purgatorio, it originated from Southern Italy in Naples, Campania region and is considered a cucina povera dish, which translates to “poor kitchen”, as it uses simple pantry staples and ingredients Italians always have in their kitchen.
You can enjoy eggs in purgatory for breakfast, lunch or even dinner. I've made it many times as a last minute dinner when I haven't been grocery shopping. The funny thing is, whilst it's an egg dish and tastes great for brekkie or brunch, Italians will never eat uova in purgatorio for breakfast. They don't eat savory breakfasts and predominantly eat a light sweet breakfast consisting of a cornetto which is a croissant, or some sort of pastry, biscuits or cake, such as my lemon loaf cake. Alongside a coffee of course. I've spent some time in Italy and have now become accustomed to it too!
I've always had a love / hate relationship with eggs in that I love them one day, then don't want to see eggs for a month! I do however love when they are prepared in different ways like this, which make them not taste “eggy”, if you know what I mean 😉
We also have a slightly similar dish in Persian cuisine which is a tomato omelette prepared similarly with different spices and it's one of my favorites since childhood. Turkish eggs including menemen or cilbir are other delicious Mediterranean eggs I love to make.
Shakshuka is like its Middle Eastern cousin, made in a similar way using other vegetables, herbs and spices such as paprika and cumin. Typically when making this recipe, the eggs are lightly poached in the spicy marinara sauce, keeping the yolks runny. This is the best part when dipping with crusty bread, especially with the scarpetta at the end. If you're not a fan of the runny yolks thats totally ok too. You can cook them a little longer to your liking.
Table of Contents
Why is it called Eggs in Purgatory?
Eggs in Purgatory (Uova in Purgatorio in Italian), has its name in the idea that the eggs are souls caught in a fiery, spicy tomato sauce, which represents a middle ground symbolizing purgatory - in between the intense heat of hell and the peacefulness of heaven. The dish has a balance of heat being slightly spicy but not too overwhelming. Italians love a good food story, and this one has stuck around for generations!
Ingredients and Substitutions
- Eggs (uova) are the star ingredient and are cooked right in the tomato sauce. Typically served with a runny yolk, but you can of course cook them longer if preferred
- Canned peeled tomatoes (pomodori pelati) are simmered down to create the rich sauce. I prefer to use whole tomatoes and break them up with a wooden spoon rather than buying chopped tomatoes. The better the quality, the better the flavor will be, such as canned San Marzano tomatoes
- Onion and garlic clove (cipolla e aglio) are sautéed for the base of the sauce adding sweetness and depth. You don't need much as it shouldn't overpower the flavors. Pick white onion or shallots for a milder taste
- Red pepper flakes (pepperoncino) gives the signature fiery kick! I prefer a mild spice, but you can adjust based on your spice preference
- Parmesan cheese aka parmigiano reggiano (formaggio) adds a salty, umami kick and added right before serving
- Fresh basil leaves (foglie di basilico) bring freshness to the dish. If unavailable, try other fresh herbs like chopped parsley
- Bread (pane) is definitely a requirement, especially for the scarpetta which is used to scoop up the spicy tomato sauce at the end. I love it with fresh crusty bread, toast, or even sourdough
How to make Eggs in Purgatory
Perfectly poached eggs cooked in a spicy tomato sauce and served with crusty bread, this recipe is perfect for anytime of the day. Follow my simple steps below (note quantities are listed in the recipe card below)
Dice garlic and onion
Heat olive oil in a medium pan over low-medium heat. Add onion and red pepper flakes, sauté for a few minutes, then add garlic
Add in canned tomatoes and break them up with a wooden spoon
Add ½ cup water to the empty tomato can, swirl to capture any juice, and pour into the pan. Season with salt, pepper, and torn basil. Simmer with the lid on for 20 minutes
Once the sauce thickens, create 4 wells and gently crack the eggs into them, keeping yolks intact
Alternatively, crack eggs into a bowl and add to the pan
Season eggs with salt and pepper, then cover and simmer for 3-5 minutes, adjust time for yolk doneness
Sprinkle with grated parmesan and garnish with basil. Serve with crusty bread. Enjoy!
Tips and Tricks
- I prefer breaking whole tomatoes with the back of a spoon for a rustic texture rather than diced tomatoes
- Create small divots (wells) in the sauce before adding the eggs to keep them from spreading
- Crack the eggs straight in the wells or crack them in a small bowl and gently pour them in to keep intact
- Simmer with the lid on to cook the egg whites, while keeping the yolks runny
- Garnish with parmesan cheese and fresh basil right before serving for the best flavor and dont skip the crusty bread to soak up every drop of the rich sauce
Storage Instructions
- Whilst best enjoyed fresh, store leftovers in an airtight container for up to 3 days
- I suggest to cook the eggs fresh on the day you are eating it, however you can make the sauce in advance
- Reheat gently on the stove, adding a splash of water if the sauce thickens too much
- I don't recommend freezing the eggs as they won't maintain their texture when thawed. You can freeze the sauce for up to 2 months
FAQs
The base is a rich tomato sauce from fresh or canned tomatoes, onion, garlic, red pepper flakes and poached eggs which is cooked in the sauce. Fresh basil and parmesan cheese are little additions to make it even better
The name “Eggs in Purgatory” comes from the idea that the eggs represent souls in the fiery tomato sauce, which symbolize purgatory
Shakshuka is a Middle Eastern egg dish made with different herbs and spices including cumin, paprika, and sometimes different vegetables. It has a more complex flavor profile, whereas the Italian version is a lot simpler with a spicy tomato sauce and poached eggs
Cover the pan and cook for 3-5 minutes which will cook the whites and keep the yolks runny. Make sure to keep an eye on them
More Authentic Italian
These are some favorite Italian dishes to try:
More Egg Recipes
Looking for other egg recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Eggs in Purgatory - Uova in Purgatorio
Ingredients
- 4 eggs
- 14oz / 400g can peeled tomatoes
- ¼ small onion finely diced
- 1 small garlic clove diced
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2-4 tablespoons finely grated parmesan cheese
- Handful fresh basil leaves
- Salt and black pepper to taste
Instructions
- In a medium skillet, heat the olive oil over low-medium heat. Add the onion and red pepper flakes and saute for a few minutes then add the garlic
- Add the canned tomatoes, and using a wooden spoon break up the tomatoes into smaller pieces
- Add ½ cup of water to the can to get all the tomato juice stuck on the inside, and pour into the pan. Season with salt and pepper, tear in a few of the basil leaves, stir and simmer over low heat with the lid on for 20 minutes
- Once the tomato sauce has reduced down nicely, create 4 wells in the sauce using the back of a spoon. Carefully crack the eggs into the wells keeping the yolks intact - you can also crack the eggs one by one into a small bowl and gently pour them in
- Season the eggs with salt and pepper then simmer with the lid on for ~ 3-5 minutes to your liking (if you don't like the yolks too runny, cook for longer)
- Once ready, sprinkle with the grated parmesan cheese and garnish with the remaining basil leaves. Enjoy your delicious Eggs in Purgatory with crusty bread for breakfast, lunch or dinner
Notes
- Wells - create small divots in the sauce to keep the eggs from spreading. Either crack eggs directly into the wells or into a bowl first to add gently
- Eggs - to poach the eggs, simmer with the lid on for about 3-5 minutes. Adjust depending how you like your eggs
- Garnish - sprinkle with parmesan cheese on top and tear over some fresh basil just before serving. Don’t forget the crusty bread to soak up the rich sauce
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