Italian Eggs in Purgatory

5 from 6 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Cuisine: Italian

Keyword: eggs in purgatory

Servings: servings

Author: Elena Davis

Equipment

Cast-Iron Skillet

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

US Customary - Metric

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