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Eggs in Purgatory: Italian eggs in tomato sauce — Breakfast recipe | AfoodrinkBreakfast

Eggs in Purgatory

Eggs in purgatory is a simple skillet meal of eggs gently poached in a spicy tomato sauce. It is cozy enough for dinner and quick enough for a late breakfast.

Total time
35 min
Yield
4 servings
Difficulty
Easy

Prep 10mCook 25mItalianBreakfast

Eggs in purgatory, or uova in purgatorio, is an Italian dish built from pantry staples: tomatoes, garlic, olive oil, chile, and eggs. The name comes from the way the eggs sit in a bubbling red sauce, with the white curds peeking through like little clouds.

It is similar to shakshuka, but this version leans Italian with olive oil, Parmesan, parsley, and a straightforward tomato sauce. Serve it right from the skillet with toast or warm bread if you like, though the bread is not included in the nutrition below.

The key is to simmer the sauce until it tastes rich before adding the eggs. Once the eggs go in, cover the pan and cook them gently so the whites set while the yolks stay soft.

01What you'll need

Ingredients

10 items · 4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped, about 110 g
  • 3 garlic cloves, thinly sliced or minced
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 can crushed tomatoes, 28 ounces / 794 g
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1/4 cup finely grated Parmesan cheese, about 25 g
  • 2 tablespoons chopped fresh parsley, about 8 g

02How to make it

Step-by-step

  1. 1. Warm the oil

    Set a 10- to 12-inch skillet over medium heat. Add the olive oil and let it warm for about 30 seconds, until it looks glossy but is not smoking.

  2. 2. Soften the onion

    Add the chopped onion and cook, stirring often, for 5 to 6 minutes. You want it soft and pale golden at the edges, not deeply browned.

  3. 3. Add the garlic and chile

    Stir in the garlic and red pepper flakes. Cook for 30 to 60 seconds, just until the garlic smells fragrant. If the garlic starts to brown fast, lower the heat.

  4. 4. Simmer the tomatoes

    Pour in the crushed tomatoes. Add the salt and black pepper, then stir well. Bring the sauce to a gentle bubble, reduce the heat to medium-low, and simmer uncovered for 12 to 15 minutes. Stir now and then so the sauce does not stick.

  5. 5. Taste the sauce

    Taste and adjust with a pinch more salt or red pepper flakes if needed. The sauce should be thick enough that a spoon dragged through it leaves a brief trail.

  6. 6. Make wells for the eggs

    Use the back of a spoon to make 4 small wells in the sauce. Crack each egg into a small bowl first, then slide one egg into each well. This makes it easier to avoid shell pieces and broken yolks.

  7. 7. Cover and cook gently

    Cover the skillet and cook over medium-low heat for 5 to 8 minutes, depending on how firm you like the yolks. The whites should be opaque and set. For runny yolks, start checking at 5 minutes.

  8. 8. Finish and serve

    Sprinkle the Parmesan and parsley over the eggs and sauce. Serve hot, spooning plenty of sauce onto each plate.

03From our kitchen

Cook's tips

  • Make-ahead: Cook the tomato sauce up to 3 days ahead. Refrigerate it in an airtight container. Reheat it in a skillet until bubbling, then add the eggs and cook as directed.
  • Storage: Leftovers keep for up to 2 days in the refrigerator. The yolks will firm up when reheated, so this dish is at its best freshly cooked.
  • Reheating: Warm leftovers gently in a covered skillet over low heat or in short microwave bursts. Add a splash of water if the sauce has thickened too much.
  • Tomato swap: Whole peeled tomatoes work well. Crush them by hand or with a spoon before simmering. Diced tomatoes also work, but the sauce will be chunkier and may need a few extra minutes to thicken.
  • Cheese swap: Pecorino Romano gives a sharper, saltier finish. Use a little less at first, then taste before adding more salt.
  • Heat level: For a mild sauce, use a pinch of red pepper flakes. For more heat, add 1/2 teaspoon flakes or a small spoonful of Calabrian chile paste.

Cook's note

Nutrition is calculated for 1 serving, or 1 egg with about one-quarter of the sauce and Parmesan. Bread or toast for serving is not included.

04Frequently asked

Questions & answers

Can I make eggs in purgatory without Parmesan?

Yes. You can leave it out for a dairy-free dish, or replace it with a spoonful of chopped olives or capers for a salty finish. If you skip the cheese, taste the sauce and adjust the salt.

How do I keep the egg yolks runny?

Use medium-low heat and cover the pan as soon as the eggs go in. Start checking after 5 minutes. The eggs are ready for runny yolks when the whites are set but the yolks still jiggle slightly.

Can I add vegetables or beans?

Yes. Stir in a handful of spinach during the last minute of simmering the sauce, or add cooked chickpeas or white beans before the eggs. If you add beans, you may need a splash of water to loosen the sauce.

What pan should I use?

A 10- to 12-inch skillet works well. A lid is helpful because it traps steam and cooks the tops of the eggs. If your skillet has no lid, cover it with a baking sheet.

Is eggs in purgatory the same as shakshuka?

They are close cousins. Both are eggs cooked in tomato sauce. Eggs in purgatory is usually Italian in style, while shakshuka often includes North African or Middle Eastern spices such as cumin, paprika, and coriander.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories238

% Daily Value*

Total Fat14 g
18%
Saturated Fat4 g
20%
Cholesterol192 mg
64%
Sodium719 mg
31%
Total Carbohydrate19 g
7%
Dietary Fiber4 g
14%
Total Sugars10 g
Protein12 g
24%
Vitamin D1.1 mcg
6%
Calcium183 mg
14%
Iron3.8 mg
21%
Potassium721 mg
15%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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