Uova in Purgatorio (Eggs in Purgatory) – Rustic Italian Eggs
Uova in Purgatorio is a traditional Italian dish featuring eggs gently poached in a flavorful tomato sauce. The sauce is made with garlic, olive oil, tomatoes, and chili flakes, creating a rich and slightly spicy base. Eggs are cracked directly into the simmering sauce and cooked until the whites are set and the yolks remain soft. The dish is often finished with fresh herbs and grated cheese. It is simple, quick, and packed with bold flavors. Served with crusty bread, it becomes a hearty and comforting meal.
Ingredients
- 4 large eggs
- 2 cups crushed tomatoes or tomato sauce
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley or basil (chopped)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in chili flakes and oregano and cook briefly.
- Pour in the crushed tomatoes and season with salt and pepper.
- Let the sauce simmer for 8–10 minutes until slightly thickened.
- Using a spoon, create small wells in the sauce.
- Crack the eggs into each well carefully.
- Cover the skillet and cook until the egg whites are set but the yolks remain soft (about 4–6 minutes).
- Garnish with grated cheese if desired and serve immediately with crusty bread.
Notes
- Use high-quality tomatoes for the best flavor.
- Fresh herbs enhance the aroma and color of the dish.
- The eggs should remain slightly runny for authentic texture.
- Adjust chili flakes depending on spice preference.
- Serve the dish immediately while hot.
- Pecorino cheese adds a sharper flavor than Parmesan.
- Use a wide skillet so eggs cook evenly.
- The sauce can be prepared ahead of time.