Here’s a rustic, comforting dish straight from Southern Italy: Eggs in Purgatory (Uova in Purgatorio). This one-skillet meal features eggs poached in a spicy, garlicky tomato sauce, perfect for scooping up with crusty bread. Think of it as Italy’s answer to shakshuka—with its own soulful twist.
🍳 Italian Eggs in Purgatory
Spicy · Rustic · One-Pan Wonder
Ingredients:
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2 tbsp olive oil
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3–4 cloves garlic, thinly sliced or minced
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1/2 tsp red pepper flakes (adjust to taste)
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1 (28 oz) can crushed tomatoes (San Marzano preferred)
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Salt & pepper, to taste
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1/2 tsp dried oregano or Italian seasoning
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4–6 large eggs
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Fresh basil or parsley, for garnish
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Optional: grated Parmesan or Pecorino Romano
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Crusty bread, for serving
Instructions:
1. Make the Sauce:
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In a large skillet, heat olive oil over medium heat.
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Add garlic and red pepper flakes; sauté just until fragrant (about 30 seconds—don’t let the garlic brown).
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Pour in crushed tomatoes and stir in oregano, salt, and pepper.
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Let simmer uncovered for 10–15 minutes, stirring occasionally, until thickened slightly and flavorful.
2. Add the Eggs:
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Make little wells in the sauce and gently crack in the eggs, one at a time.
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Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set and yolks are still soft (cook longer for firmer yolks).
3. Finish and Serve:
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Season eggs with a bit of salt and pepper.
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Garnish with torn fresh basil or chopped parsley.
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Sprinkle with Parmesan or Pecorino if desired.
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Serve hot with toasted sourdough, ciabatta, or grilled polenta.
🔄 Optional Additions:
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Olives or capers for a briny kick
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Sautéed spinach or kale for extra greens
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A pinch of anchovy paste in the sauce for umami depth