5 from 34 votes
Eggs in Purgatory (Uova in Purgatorio)
Eggs in Purgatory features eggs gently poached in a rich tomato sauce flavored with onion, garlic, red pepper flakes, and fresh basil. The sauce is thick and savory, providing a flavorful base that contrasts with the tender eggs. This dish offers a comforting and rustic meal that can be enjoyed for breakfast, brunch, or dinner, especially when served with crusty bread to soak up the sauce.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
2077 kcal
Course:
Breakfast
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 2077
% 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.