Can I make Eggs in Purgatory ahead of time?

While the sauce can be prepared in advance, it's best to cook the eggs just before serving to maintain their desired texture. Reheated eggs may have a different consistency.

Why is it called eggs in purgatory?

"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.

What's the difference between eggs in purgatory and shakshuka?

"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.

Best Italian Eggs in Purgatory Recipe

Description

Italian Eggs in Purgatory, or “Uova in Purgatorio,” is made with few basic ingredients and less than 30 minutes to make. This is my nonna’s recipe for this savory egg dish cooked in a hearty tomato sauce.

Ingredients

Units Scale

1/3 cup extra virgin olive oil
1/2 yellow onion, diced
1 garlic clove, minced
14.5 oz can of crushed tomatoes
1/2 teaspoon chili flakes or sweet paprika
1/2 teaspoon salt, extra for eggs
4 large eggs, good quality
1/4 cup freshly grated parmigiano cheese, more if desired
Fresh basil leaves
Crusty bread for serving

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Instructions

Prepare the Sauce: 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.
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.