Hey friends! Today I’m bringing you something truly special from Naples, Italy Uova in Purgatorio, or Eggs in Purgatory! 🍅🍳 It’s like Italy’s version of shakshuka, but with a little twist. It’s healthy, high in protein, and super easy to make. I love making this for lunch when I want something warm, cozy, and filling but not too heavy.
The eggs gently cook in a spicy, garlicky tomato sauce, and when you dip in some toasty sourdough bread… wow, it’s like a flavor hug from Italy!
Method
Sautéing the Aromatics
Start by placing a medium-sized frying pan or skillet over medium heat. Once it’s warm, drizzle in a bit of oil just enough to coat the bottom of the pan. Add the finely chopped garlic and onion. Stir them gently with a wooden spoon or spatula and cook for about 4–5 minutes, or until the onion becomes soft, translucent, and releases that sweet, savory aroma. Be careful not to burn the garlic it should turn lightly golden, not brown.
Building the Sauce
Once the onions are soft and golden, it’s time to add the base of our sauce. Pour in the can of tomato sauce, making sure to scrape up any bits stuck to the pan for maximum flavor. Stir in salt and pepper to taste, and tear a few fresh basil leaves right into the sauce. The basil adds a beautiful, earthy sweetness that balances the acidity of the tomatoes. Let the sauce simmer gently, uncovered, for about 8 to 10 minutes. You’ll know it’s ready when it thickens slightly and looks rich and shiny. If it reduces too much, just add a splash of water to loosen it up a bit.
Creating Wells for the Eggs
When the sauce has thickened to your liking, take a spoon and carefully create small “wells” or spaces in the sauce one for each egg. These wells help the eggs stay in place while cooking, so they don’t float around or mix too much with the sauce.
Cooking the Eggs
Now gently crack an egg into each of the wells you made. Try to drop them in slowly so the yolks stay whole. Lower the heat to the lowest setting and cover the pan with a lid. This helps the eggs steam and cook evenly from both the bottom and the top. Let them cook for about 8–10 minutes, depending on how runny or set you like your yolks. If you prefer firmer eggs, leave them for a couple more minutes. Keep an eye on them the sauce should be gently bubbling, not boiling hard.
Serving
Once the eggs are cooked just the way you like them, remove the pan from heat. Spoon out a portion of sauce with an egg or two into each bowl or plate. I love serving this with toasted sourdough bread that’s been rubbed with a fresh clove of garlic it’s the perfect crunchy partner to the soft eggs and rich tomato sauce. You can also top everything off with a sprinkle of chili flakes or grated parmesan for a little extra kick.
Necessary Tools
- Medium-sized frying pan or skillet
- Wooden spoon or spatula
- Lid (to help cook the eggs evenly)
- Small knife and cutting board
- Toasting pan or toaster (for the sourdough)
🍳🍅 Uova in Purgatorio (Eggs in Purgatory) “The Italian Series”
Cuisine: ItalianDifficulty: Easy3
servings5
minutes20
minutes25
minutesIngredients
1 tsp garlic, finely chopped
1 large onion, finely chopped
1 can of tomato sauce (I use @muttipomodorouk)
A handful of fresh basil leaves
5 eggs
Salt, pepper, and oil to taste
Directions
- Heat a pan over medium heat and drizzle in some oil.
- Add the chopped garlic and onion. Let them cook until the onion is soft and smells amazing.
- Pour in the tomato sauce. Sprinkle in salt, pepper, and tear in the basil leaves.
- Let it simmer until the sauce gets thicker this takes around 8–10 minutes.
- Add a splash of water if it gets too thick.
- Use a spoon to make little “wells” in the sauce. Crack an egg into each well.
- Cover the pan with a lid and cook on low heat for 8–10 minutes, or longer if you like your eggs firmer.
- Serve hot with toasted, garlicky sourdough bread on the side.
Notes
- Make sure to cook the onions well before adding the tomato sauce raw onion can make the sauce taste too sharp.
- Don’t rush the simmering. If the sauce is too watery, the eggs will slide around instead of staying in place.
- Keep the heat low when cooking the eggs. High heat can make them rubbery or cook unevenly.
Serving Suggestions
🥖 I always serve mine with toasted sourdough that I rub with a cut clove of garlic so simple but SO GOOD.
🌿 You can sprinkle some chili flakes or grated parmesan on top.
🥗 Want to turn it into a bigger meal? Add a side salad with olive oil and lemon juice.
Fun Fact
“Uova in Purgatorio” means “Eggs in Purgatory” because the eggs look like they’re floating in a fiery red sauce. This dish comes from Naples, where it’s often made with just a few pantry staples. It’s proof that simple food can be the most comforting!
Conclusion
If you’re craving something warm, tasty, and cozy but easy to make Eggs in Purgatory is perfect! It’s healthy, packed with flavor, and made with ingredients you probably already have. Give this recipe a try, and let me know if you’re team runny yolk or team firm yolk! 😉
