Eggs in Purgatory Recipe
Introduction
Eggs in Purgatory, or Uova in Purgatorio, is a comforting Italian dish featuring eggs poached in a spicy tomato sauce. It’s simple to make but packed with flavor, perfect for any meal of the day.
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
- Step 1: In a medium skillet, heat the olive oil over low-medium heat. Add the diced onion and red pepper flakes, sauté for a few minutes until the onion softens, then add the garlic and cook briefly until fragrant.
- Step 2: Add the canned tomatoes to the skillet. Use a wooden spoon to break up the tomatoes into smaller pieces.
- Step 3: Add ½ cup of water to the tomato can to collect any remaining tomato juice, then pour it into the skillet. Season with salt and black pepper, tear in a few basil leaves, stir, and cover. Let it simmer gently over low heat for 20 minutes until the sauce reduces.
- Step 4: Once the sauce has thickened, use the back of a spoon to create 4 small wells in the sauce. Carefully crack each egg into a well, keeping the yolks intact. Alternatively, crack eggs into a small bowl first and then gently slide them in.
- Step 5: Season the eggs with a little salt and pepper. Cover and cook over low heat for 3 to 5 minutes, depending on how runny you like the yolks.
- Step 6: When the eggs are cooked to your liking, sprinkle the grated parmesan cheese on top and garnish with the remaining fresh basil leaves. Serve immediately with crusty bread.
Tips & Variations
- For a creamier texture, stir in a spoonful of ricotta or mascarpone before adding the eggs.
- Add chopped pancetta or sausage to the onion and garlic step for a meaty variation.
- Use canned San Marzano tomatoes for a richer, sweeter sauce.
- Adjust red pepper flakes according to your heat preference.
Storage
Store any leftover sauce and eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove and warm the eggs carefully in a pan or microwave. For best texture, it’s recommended to enjoy Eggs in Purgatory fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh ripe tomatoes. Blanch, peel, and chop them before cooking. You may need to simmer longer to achieve a thick sauce.
How do I know when the eggs are cooked enough?
The eggs are ready when the whites are set but the yolks still wobble slightly. Cook longer if you prefer firmer yolks. Covering the pan helps cook the tops evenly.
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Eggs in Purgatory Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Eggs in Purgatory, or Uova in Purgatorio, is a comforting Italian dish featuring eggs gently poached in a spicy, flavorful tomato sauce. This simple yet hearty recipe combines sautéed onions, garlic, red pepper flakes, and fresh basil with canned tomatoes simmered to perfection. Topped with grated parmesan cheese, it’s perfect for breakfast, lunch, or dinner and pairs wonderfully with crusty bread.
Ingredients
Eggs and Cheese
- 4 eggs
- 2–4 tablespoons finely grated parmesan cheese
Tomato Sauce
- 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
- Handful fresh basil leaves
- Salt and black pepper to taste
Instructions
- Heat and sauté aromatics. In a medium skillet, heat the olive oil over low-medium heat. Add the finely diced onion and red pepper flakes, sautéing for a few minutes until the onion softens. Then add the diced garlic and cook for another minute until fragrant.
- Add tomatoes and break them up. Pour in the canned peeled tomatoes, breaking them into smaller pieces with a wooden spoon to create a chunky sauce.
- Incorporate tomato juice and season. Add ½ cup of water to the empty tomato can to collect all remaining tomato juice and pour it into the skillet. Season the sauce with salt and black pepper. Tear in a few basil leaves and stir to combine. Cover and simmer over low heat for 20 minutes until the sauce thickens and flavors meld.
- Create wells and add eggs. Once the sauce has reduced, gently make 4 wells in the sauce with the back of a spoon. Crack each egg carefully into each well, keeping the yolks intact. Alternatively, crack eggs one at a time into a small bowl and gently pour into the wells.
- Cook eggs to desired doneness. Season the eggs with salt and pepper. Cover the skillet and simmer for 3-5 minutes or until eggs reach your preferred level of doneness. For firmer yolks, cook longer.
- Garnish and serve. Once eggs are cooked, sprinkle the grated parmesan cheese evenly over the top. Garnish with the remaining fresh basil leaves. Serve immediately with crusty bread for a delicious meal any time of day.
Notes
- For a spicier dish, increase the amount of red pepper flakes to taste.
- Use fresh, high-quality canned tomatoes for best flavor.
- Cracking eggs into a bowl before adding to the sauce helps prevent breaking yolks or shells in the dish.
- This dish pairs beautifully with toasted or crusty bread to soak up the tomato sauce.
- You can customize by adding a sprinkle of fresh parsley or a drizzle of good-quality olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Keywords: Eggs in Purgatory, Uova in Purgatorio, Italian eggs, tomato sauce eggs, spicy tomato eggs, Italian breakfast, poached eggs in tomato sauce
