Eggs in Purgatory (Uova in Purgatorio)
User Reviews
5
Eggs in Purgatory (Uova in Purgatorio)
Description
Eggs in Purgatory (Uova in Purgatorio) is a classic Italian dish where eggs are poached in a thick tomato sauce enriched with sautéed onions, garlic, and optional red bell pepper, all gently spiced with red pepper flakes. The slow simmering of canned tomatoes with these aromatics creates a deep, savory sauce that has softened and darkened in color, offering a robust backdrop for the eggs. The eggs cook in wells made in the sauce, allowing the whites to set while keeping yolks soft or firm depending on cooking time. Fresh basil scattered over adds a fragrant herbaceous note, while grated Parmigiano-Reggiano or Pecorino Romano contributes a salty, umami finish. Serving with crusty bread allows for soaking up the sauce, completing the meal.
The texture varies from the silky sauce to the softly poached eggs, creating satisfying contrast. The cooking technique involves low and slow simmering to develop sauce depth, and gentle covered cooking to set the eggs evenly. This dish suits anyone who enjoys a combination of tomatoes, eggs, and Italian flavors.
Make sure to use a pan with a lid to poach the eggs properly, and adjust cooking time for yolk firmness as desired. The sauce can be made ahead and reheated gently before adding the eggs.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion thinly sliced, small, yellow
- 1 garlic lightly crushed and peeled, clove
- red pepper flakes generous pinch
- 1 red bell pepper coarsely chopped, optional
- salt fine
- 1 chopped tomatoes canned (28 oz
- 4 egg large
- 5-8 basil leaves torn, fresh
- 3-4 tablespoons Parmigiano-Reggiano freshly grated, or Pecorino Romano
- bread for serving, crusty, optional
Instructions
- Make the base: In a large skillet or wide saucepan with a lid set over medium-low heat, stir together the olive oil, onion, garlic, red pepper flakes, and red bell pepper. Cook, stirring, until the onion and peppers are softened, about 10 minutes. If the bell pepper isn’t quite tender, cover the pan partially and cook for another 5 minutes, until the pepper is softened but still holds its shape. Season with a generous pinch of salt.
- Add the tomatoes: Stir in the tomatoes and bring to a simmer over medium heat. Lower the heat to medium-low, cover the skillet partially and simmer gently until the tomatoes have darkened in color and thickened, about 15 minutes. Uncover and cook another 5 minutes until the sauce is nicely thickened.
- Poach the eggs: Use the back of a spoon to carve out 4 wide wells in the sauce, making homes for your eggs. Crack the eggs into the wells and season each with a sprinkle of salt. Cover the pan and cook gently until the whites are set and the yolk is still runny, about 2-3 minutes.
- Serve: Remove from the heat and garnish with torn fresh basil leaves and cheese. Serve right away, with good bread on the side.
Notes
- Use a pan with a lid to ensure the eggs poach evenly.
- Adjust the covered cooking time to achieve your preferred yolk firmness; longer covered cooking firms the yolks.
- Browse quality Mediterranean ingredients like olive oil and cheese to enhance flavor authenticity.
- Serve immediately with crusty bread for dipping in the tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2077 kcal
% Daily Value*
| Calories | 207.7kcal | 10% |
| Carbohydrates | 9.2g | 3% |
| Protein | 8.2g | 16% |
| Fat | 15.9g | 24% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 9.6g | 48% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 167.6mg | 56% |
| Sodium | 257.1mg | 11% |
| Potassium | 364.6mg | 8% |
| Fiber | 2.1g | 8% |
| Sugar | 5.1g | 10% |
| Vitamin A | 1331.8IU | 27% |
| Vitamin C | 50mg | 56% |
| Calcium | 107.1mg | 11% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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