Uova in Purgatorio (Eggs in Purgatory) Recipe- Italian Special
Uova in Purgatorio, or Eggs in Purgatory, is a classic Italian comfort dish that features eggs gently poached in a simmering, spicy tomato sauce. The name evokes imagery of eggs (souls) suspended in a fiery red sauce (purgatory), but don’t let the name fool you — this dish is heavenly in flavor! With rich tomatoes, garlic, herbs, and a touch of heat, it’s perfect for breakfast, brunch, or even a quick dinner. Serve it with crusty bread for dipping and enjoy a rustic, satisfying taste of Southern Italy.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves (sliced)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar (optional, to balance acidity)
- Fresh basil leaves (a few, torn)
For the Eggs:
- 4 large eggs
- Extra olive oil (for drizzling)
Optional Garnishes:
- Grated Parmesan cheese
- Fresh parsley or basil
- Crusty bread (for serving)
Prepare the Tomato Sauce:
In a skillet or shallow pan, heat olive oil over medium heat.
Add sliced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
Pour in the crushed tomatoes and stir in salt, pepper, oregano, and sugar (if using).
Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Tear in a few fresh basil leaves for added flavor.
Cook the Eggs:
Using a spoon, make small wells in the sauce.
Crack the eggs directly into the wells.
Cover the pan with a lid and cook for 5–7 minutes, or until the whites are set and yolks are cooked to your liking.
Drizzle with a little olive oil before serving.
Serve:
Carefully spoon the eggs and sauce onto serving plates or serve directly from the pan.
Top with optional garnishes like grated Parmesan or fresh herbs.
Enjoy hot with slices of crusty bread to soak up the rich, spicy sauce
Recipe Notes :
Spice Level : Adjust red pepper flakes according to your heat preference.
Tomatoes : Fresh tomatoes can be used in place of canned — just simmer longer to break them down.
Egg Texture : For runnier yolks, cook eggs for less time; for firmer yolks, cook a bit longer.
Serving Suggestion : Ideal for brunch with a glass of orange juice, or serve it as a light dinner with a glass of red wine.
