5.0 from 15 votes
Best Italian Eggs in Purgatory Recipe
Italian Eggs in Purgatory, or "Uova in Purgatorio," is made with few basic ingredients and less than 30 minutes to make. This is my nonna's recipe for this savory egg dish cooked in a hearty tomato sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 295 kcal
Course:
Breakfast , Brunch
Cuisine:
Italian
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
Instructions
- Prepare the Sauce: Heat the extra virgin olive oil in a large 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.
Cup of Yum
Notes
- Use Fresh Eggs: Fresh eggs with firm whites and vibrant yolks provide the best texture and flavor.
- 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.
- 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.
- 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.
- Use High-Quality Tomatoes: If using canned tomatoes, choose high-quality crushed tomatoes or passata for a richer and more flavorful sauce.
- 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 Information
Calories
295kcal
(15%)
Carbohydrates
10g
(3%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.02g
Cholesterol
190mg
(63%)
Sodium
603mg
(25%)
Potassium
404mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
614IU
(12%)
Vitamin C
11mg
(12%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 190mg | 63% |
| Sodium | 603mg | 25% |
| Potassium | 404mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.