Eggs in Purgatory (Uova in Purgatorio) is a traditional Neapolitan recipe where eggs are gently cooked in a rich tomato sauce.
This dish is quick, easy, and perfect to serve as a comforting one-pan family meal or a rustic Italian brunch. With just a few simple pantry staples, you can bring authentic Italian flavors straight to your table.
To make Eggs in Purgatory, start by sautéing a garlic clove in olive oil, then add the tomato sauce and let it simmer. Next, create small wells in the sauce with a spoon and crack the eggs into them. Cover with a lid and cook until the egg whites are set while keeping the yolks soft and runny or firmer if you prefer.
The combination of eggs and tomato sauce is absolutely irresistible, especially when enjoyed with homemade bread for the classic scarpetta, scooping up every last bit of sauce.
Follow my step-by-step recipe to prepare authentic Eggs in Purgatory at home and discover why this simple Italian classic is loved for its bold flavors and ease of preparation.
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Ingredients
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 2
- 500 g (1.1 pound) tomato passata or peeled canned tomatoes
- 4 eggs
- 1 small onion
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- Fresh basil, to taste
- Salt, to taste
- Ground black pepper, to taste
Instructions
Step 1) - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a whole peeled clove of garlic. Sauté gently until the onion becomes soft and translucent and the garlic is golden and fragrant
Remove the garlic clove and discard it. Pour in the tomato sauce (either passata or crushed canned tomatoes). Season with a pinch of salt and let it simmer over medium heat for about 10 to 15 minutes, stirring occasionally, until the sauce thickens a bit and is no longer watery.
Step 2) - Once the sauce is ready, use the back of a spoon to make 4 small wells in the sauce, evenly spaced around the pan. Carefully crack one egg into each well, letting the eggs settle gently into the sauce.
Step 3) - Season the eggs with a pinch of salt and freshly ground black pepper. Finish with a few leaves of fresh basil.
Reduce the heat to low, cover the pan with a lid, and cook for about 5 minutes, or until the egg whites are fully set. Keep an eye on the yolks: leave them runny for a softer texture, or let them cook a little longer if you prefer them firmer.
Your Eggs in Purgatory are ready! Serve them hot, straight from the pan, with plenty of crusty bread to scoop up the delicious tomato sauce.
Storage
Eggs in Purgatory are best enjoyed immediately while the eggs are soft and the sauce is hot and flavorful. If you have leftovers, place them in an airtight container and refrigerate for up to 1 day.
Make Ahead & Reheating
If you want to prepare this dish in advance, you can cook the tomato sauce ahead of time and store it in the refrigerator for 2–3 days. When ready to serve, reheat the sauce, then add the eggs and cook them fresh. This way the eggs keep their perfect texture without becoming rubbery.
What to Serve with Eggs in Purgatory
Eggs in Purgatory are best enjoyed with plenty of bread to soak up the rich tomato sauce and runny yolks. A slice of homemade crusty Italian bread is perfect for the traditional scarpetta.
If you’d like to turn it into a more complete meal, serve it with a simple green salad, some roasted potatoes, or even a side of grilled vegetables. For brunch, pair it with fresh fruit and coffee; for dinner, enjoy it with a glass of red wine.
Variations
With ‘Nduja: If you enjoy spicy flavors, stir a pinch of chopped chili into the tomato sauce. For an authentic Southern Italian twist, many people add a little Calabrian ‘nduja.
With Parmigiano: For a richer, bolder taste, sprinkle some grated cheese over the eggs as they cook. A touch of Parmigiano Reggiano works beautifully.
With Fresh Herbs: Feel free to experiment with different herbs and spices. Instead of basil, try adding parsley, oregano, or even a sprinkle of red pepper flakes.
With Vegetables: Make the dish heartier by adding vegetables to the tomato sauce. Bell peppers or peas are popular options that pair really well with eggs.
Tips
You can adjust the cooking time of the eggs to suit your taste. Some people love runny yolks, while others prefer them slightly soft or fully set. The only important rule is to make sure the egg whites are fully cooked and no longer transparent.
If you like, you can also prepare Eggs in Purgatory in the oven. The steps are the same, but it’s best to start with tomato sauce that’s already cooked. Simply pour the sauce into an ovenproof dish, crack the eggs on top, and bake at 180°C (350°F) for about 15–20 minutes, until the eggs reach your desired doneness.
More Italian Recipes with Eggs
Origins of the Recipe
Eggs in Purgatory (Uova in Purgatorio) is a traditional Neapolitan recipe, deeply rooted in Southern Italian home cooking. It belongs to the category of “cucina povera”, made with humble, inexpensive ingredients that were always on hand in Italian kitchens: eggs, tomatoes, garlic, and olive oil.
According to tradition, the dish was often prepared on Mondays, using the leftover sauce from Sunday lunch. The rich tomato base gave flavor and substance, while the eggs provided protein and nourishment, making up for the absence of meat.
Over time, this simple and practical recipe became a true classic, appreciated not only in Naples but throughout Italy, and today it is loved around the world for its rustic charm, comforting flavor, and cultural symbolism.
Eggs in Purgatory: FAQs
The name Eggs in Purgatory is certainly unusual and has a fascinating story behind it. The expression is thought to be inspired by Dante Alighieri’s Divine Comedy, where purgatory is described as the place where souls undergo purification before entering paradise.
The symbolism is reflected in the dish itself: the red tomato sauce recalls the flames of hell, while the eggs, with their white edges, are said to represent the souls seeking redemption. This vivid imagery has kept the poetic name alive through the centuries.
Not exactly. Both dishes feature eggs cooked in tomato sauce, but Shakshuka is a Middle Eastern recipe usually spiced with cumin, paprika, and peppers. Eggs in Purgatory are Italian, simpler, and typically flavored only with garlic, olive oil, and basil.
Recipe Card
Uova in Purgatorio (Classic Italian Eggs in Purgatory)
Ingredients
- 500 g tomato passata or peeled canned tomatoes - 1.1 pound
- 4 eggs
- 1 small onion
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- fresh basil - to taste
- salt - to taste
- ground black pepper - to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a whole peeled clove of garlic. Sauté gently until the onion becomes soft and translucent and the garlic is golden and fragrant
- Remove the garlic clove and discard it. Pour in the tomato sauce (either passata or crushed canned tomatoes). Season with a pinch of salt and let it simmer over medium heat for about 10 to 15 minutes, stirring occasionally, until the sauce thickens a bit and is no longer watery.
- Once the sauce is ready, use the back of a spoon to make 4 small wells in the sauce, evenly spaced around the pan. Carefully crack one egg into each well, letting the eggs settle gently into the sauce.
- Season the eggs with a pinch of salt and freshly ground black pepper. Finish with a few leaves of fresh basil.
- Reduce the heat to low, cover the pan with a lid, and cook for about 5 minutes, or until the egg whites are fully set. Keep an eye on the yolks: leave them runny for a softer texture, or let them cook a little longer if you prefer them firmer.
- Your Eggs in Purgatory are ready! Serve them hot, straight from the pan, with plenty of crusty bread to scoop up the delicious tomato sauce.
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