Best Italian Eggs in Purgatory
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Best Italian Eggs in Purgatory, or Uova in Purgatorio, is a simple, savory egg dish made with just a few basic ingredients in under 30 minutes. This is my nonna’s classic recipe, featuring tender eggs cooked gently in a rich, flavorful tomato sauce.
Make sure to serve with lots of ciabatta bread to soak up the sauce!
Quick Look: Best Italian Eggs in Purgatory
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Dietary Info: Vegetarian and Gluten-free
- Method: Stove top
- Technique: Simmer eggs gently in a spicy tomato sauce until the whites are set but yolks remain soft.
- Flavor & Texture: Savory and slightly spicy, with tender eggs and a rich, saucy base.
The Magic Behind These Perfectly Cooked Eggs
I adore this simple dish, and I know you will, too! It’s an easy one-pan meal that makes a healthy comfort food. It’s one of my favorite brunch recipes.
- Versatility: Eggs in Purgatory can be enjoyed for breakfast, brunch, or a hearty dinner. It’s a versatile dish that suits various occasions.
- Flavorful Sauce: The tomato-based sauce is infused with garlic, onion, and chili flakes, creating a flavorful and slightly spicy base for the eggs. The bubbling tomato sauce is perfect for dipping ciabatta bread.
- Runny Egg Yolks: The eggs are cooked until the whites are set, but the yolks remain runny. The creamy yolks add richness to the dish when broken and mixed with the tomato sauce.
The eggs nestled in the rich tomato sauce, sprinkled with cheese and fresh basil, make for a beautiful classic Italian dish. You’ll also love Lentils with Egg, Deviled Eggs, Italian Frittata with Spinach, and Ragu Meat Sauce.
Made With Amore,
“This was so delicious!! Easy and flavorful. This recipe will definitely be eaten at our house on the regular.”
– Chelsie Drake
Table of Contents
Simple Ingredients
The recipe uses basic ingredients that are likely to be already in your kitchen.
- Onion: Adds sweetness and depth of flavor to the tomato sauce.
- Garlic: Infuses the dish with a savory and aromatic element, enhancing the overall flavor.
- Canned Crushed Tomatoes: Forms the base of the tomato sauce, providing a luscious and tangy backdrop. If you want it spicy, you can also use this homemade red enchilada sauce.
- Eggs: The star of the dish, providing a protein-rich and creamy texture when cooked in the tomato sauce.
- Grated Parmesan Cheese: Adds a salty and nutty flavor, contributing richness to the dish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Canned Crushed Tomatoes: Substitute with fresh tomatoes, diced tomatoes, or tomato sauce; adjust cooking time to allow fresh tomatoes to break down. You can also use the leftover tomato passata from the Roman sausage rigatoni recipe!
- Pesto Genovese Drizzle: Drizzle homemade pesto over the eggs before serving for fresh herb flavor.
- Parmesan Cheese: Replace with Pecorino Romano, Asiago, or another hard, aged cheese for a similar salty and nutty flavor. You could also try crumbled feta or goat cheese for a tangy and creamy touch.
- Fresh Basil Leaves: Substitute with dried basil, oregano, or thyme if fresh basil is not available. Use about 1/3 of the amount specified for fresh herbs.
How to Make Best Italian Eggs in Purgatory
With minimal preparation and cooking time, this recipe is perfect for a delicious and satisfying meal on busy days. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the extra virgin olive oil in a large skillet or cast iron pan over medium heat. Add the diced onion and cook until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the canned crushed tomatoes, chili flakes, and salt. Simmer the sauce for about 15-20 minutes or until it thickens slightly. Stir occasionally with a wooden spoon.
- Using a spoon, make small wells in the tomato sauce for each egg. Crack one egg into a small cup or bowl and then slide it into the well. Repeat with each cracked egg. Sprinkle a bit of salt on each egg.
- Cover the skillet and allow the eggs to cook in the simmering tomato sauce on medium heat. Cook 5-8 minutes for well-cooked eggs and 4-5 minutes for soft-cooked eggs. Cook until the egg whites are set, but the yolks are still a bit runny- my preference is right around 4-5 minutes with runny yolks.
- Sprinkle the grated Parmesan cheese over the eggs while still in the skillet. Tear fresh basil leaves, scatter them over the top, and drizzle with a bit of olive oil.
Best Italian Eggs in Purgatory FAQs
“Eggs in Purgatory” is an Italian dish where eggs are poached in a spicy tomato sauce. The name suggests the idea of eggs cooking in a fiery and flavorful purgatory, reflecting the dish’s spicy nature. The runny yolks symbolize the transition between the heat of purgatory and the comfort of a fully cooked egg.
“Eggs in Purgatory” and “Shakshuka” are similar dishes featuring eggs poached in a tomato-based sauce, but they differ in flavor profiles and origins. Eggs in Purgatory is an Italian dish with a spicier and simpler sauce, while Shakshuka is a Middle Eastern/North African dish with a more complex, savory-spiced sauce often including ingredients like cumin and paprika.
Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days for the best quality. Reheat over low to medium heat. To prevent overcooking the eggs, cover the pan with a lid or foil. Alternatively, reheat in the microwave in short increments, checking and stirring between each to ensure even heating.
Serving Suggestions
Serve this eggs in purgatory with plenty of Crusty Bread for dipping into the rich tomato sauce and runny yolks. It pairs beautifully with other brunch favorites like German Pancakes, Chocolate Banana Bread, or Overnight French Toast Casserole. If you’re looking for a lighter side, try my Fruit Salad.
My Pro Tips
Recipe Tips
- Create Uniform Wells: Make evenly spaced wells in the sauce for the eggs. This ensures even cooking and presentation.
- Cover While Cooking: Covering the pan while the eggs cook helps to trap heat, ensuring the whites cook through while keeping the yolks runny.
- Control the Heat: Adjust the heat during cooking to prevent burning. Simmer the sauce over low to medium heat to allow flavors to meld without scorching.
- Preheat the Pan: Ensure the skillet or pan is properly preheated before adding the olive oil and cooking. This helps in achieving a good sear on the onions and garlic.
- Don’t Overcook the Eggs: Keep an eye on the eggs to ensure the whites are set, but the yolks remain runny. Overcooking can result in a less enjoyable texture.
More Breakfast Recipes
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Italian Eggs in Purgatory
Equipment
Ingredients
- ⅓ cup extra virgin olive oil
- ½ yellow onion, diced
- 1 garlic clove, minced
- 14.5 ounce-can crushed tomatoes
- ½ teaspoon chili flakes or sweet paprika
- ½ teaspoon salt, extra for eggs
- 4 large eggs, good quality
- ¼ cup freshly grated parmigiano cheese, more if desired
- Fresh basil leaves
- Crusty bread for serving
Instructions
- Prepare the Sauce: Heat the extra virgin olive oil in a skillet or cast iron pan over medium heat. Add the diced onion and cook until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Pour in the canned crushed tomatoes, chili flakes, and salt. Simmer the sauce for about 15-20 minutes or until it thickens slightly. Stir occasionally with a wooden spoon.
- Create Wells for the Eggs: Using a spoon, make small wells in the tomato sauce for each egg.
- Crack one egg into a small cup or bowl and then slide it into the well. Repeat with each cracked egg. Sprinkle a bit of salt on each egg.
- Simmer: Cover the skillet and allow the eggs to cook in the simmering tomato sauce on medium heat. Cook 5-8 minutes for well-cooked eggs and 4-5 minutes for soft-cooked eggs. Cook until the egg whites are set, but the yolks are still a bit runny- my preference is right around 4-5 minutes with runny yolks.
- Cheese and Basil: Sprinkle the grated Parmesan cheese over the eggs while still in the skillet.
- Tear fresh basil leaves, scatter them over the top, and drizzle with a bit of olive oil.
- Serve the Eggs in Purgatory hot, directly from the skillet with crusty bread on the side for dipping and soaking up the delicious sauce.
Notes
- Create Uniform Wells: Make evenly spaced wells in the sauce for the eggs. This ensures even cooking and presentation.
- Cover While Cooking: Covering the pan while the eggs cook helps to trap heat, ensuring the whites cook through while keeping the yolks runny.
- Control the Heat: Adjust the heat during cooking to prevent burning. Simmer the sauce over low to medium heat to allow flavors to meld without scorching.
- Preheat the Pan: Ensure the skillet or pan is properly preheated before adding the olive oil and cooking. This helps in achieving a good sear on the onions and garlic.
- Don’t Overcook the Eggs: Keep an eye on the eggs to ensure the whites are set, but the yolks remain runny. Overcooking can result in a less enjoyable texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this earlier in the week because we were tired and hungry. I knew it looked and sounded good, but it is really really good. My husband finished his so quickly. I nursed mine along to make it last longer. I plan on making twice as much the next time. We didn’t have any crusty bread, so I just well toasted some of my sourdough bread and used the tomatoes like bruschetta on top as I ate from the bowl. Highly recommend this recipe!
Yay! It is a recipe that I often make when I feel the same way and it always hits the spot. I am happy you loved it.
Just like my (Sicilian) mother and Grandmother made. I loved the recipe. I made it as directed. Well almost. I added some fresh oregano to the sauce.
Yay! SO happy you enjoyed this delicious Italian recipe!
My family made this dish! Delicious! Ty for all the dishes with your authentic recipes that i can use to replace the ones that were lost in my family. Ciao!
Yay! Happy everyone loved it. It’s an easy and tasty recipe to make.
im a teen learning to cook and this recipe was quick, easy, and delicious! my mom was impressed and my whole family loved it! it’s perfect for busy days and I love that it uses ingredients I always have in my kitchen!
I’m so happy to hear that a young cook is exploring Italian recipes! There are many more to try! What about my one bowl apple cake next? YUM
This was so delicious!! Easy and flavorful. This recipe will definitely be eaten at our house on the regular.❤️
Yay! It’s a great one to add to the rotation.
Long day. My kids are sick, I didn’t feel like cooking and the kitchen is almost bare. Grazie, Elena!! I pulled together this recipe tonight and it was so easy and such a comforting meal.
YES! So happy this meal helped you get dinner on the table!