eggs in purgatory

“This simple yet satisfying dish is typically made by simmering a rich tomato sauce, often infused with garlic, onions, and herbs, and then cracking eggs directly into the sauce to poach until the whites are set but the yolks remain runny.

Eggs in Purgatory, or "Uova in Purgatorio" in Italian, is a traditional Italian breakfast dish with roots dating back to the Southern regions of the country. The dish's origins can be traced to the simple, rustic fare prepared by Italian peasants, who creatively used readily available ingredients.

The name "eggs in purgatory" is thought to derive from the fiery tomato sauce in which the eggs are poached, symbolizing the flames of purgatory in the Catholic faith. This classic dish ingeniously combines pantry staples such as tomatoes, olive oil, and eggs, reflecting the resourcefulness of Italian cooking. Over time, Eggs in Purgatory has become a beloved breakfast staple, cherished for its delicious simplicity and cultural significance in Italian cuisine.

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Eggs in Purgatory

Yield 6

By Denise Martinez

Prep time

20 Min

Cook time

20 Min

Total time

40 Min

This Italian twist on shakshuka combines perfectly cooked eggs with a spicy tomato sauce, herbs, and chilies. It's versatile and can be served with crispy sourdough bread with ricotta.

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Ingredients

• eggs, 4 each
• canned whole peeled tomatoes, 28oz
• basil, 1 bunch
• garlic, 3 cloves, sliced
• red pepper flakes, 2 tsp (optional)
• pecorino romano cheese, 6oz grated
• water, 4oz
• ricotta cheese, 6oz
• anchovy fillets, 2-3
• olive oil
• salt and pepper to taste
• toasted sourdough slices

Instructions

1. in a pan, heat 1 tbsp of olive oil.
2. add in sliced garlic, anchovy filets and saute until fragrant. be careful not to burn garlic.
3. place tomatoes in a separate bowl and crush them with your hands.
4. add in the crushed tomatoes to the pan with the garlic and anchovy filets turn heat up to a simmer.
5. add salt, pepper, and red pepper flakes to simmering tomato sauce.
6. add water to tomato sauce and let simmer for about 20 minutes, or until thickened.
7. after 15 minutes, add in grated pecorino cheese and stir.
8. taste and season with salt and pepper if necessary.
9. once the entire mixture has thickened, create 4 wells in the sauce.
10. crack each of the eggs into the each of the wells, cover and heat on the lowest setting. avoid high heat so the eggs do not overcook and result in overcooked yolks, they should still be runny once you break into them.
11. once the egg whites have finished coagulating, add in dollops of ricotta cheese around the pan. cover on low heat for another 2 minutes.
12. remove pan from heat and garnish basil leaves.
13. drizzle with olive oil.
14. enjoy with toasted sourdough.

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hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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