5.0 from 51 votes
Eggs in Purgatory (Uova in Purgatorio)
Red pepper spices up this easy dish of eggs gently poached in tomato sauce. Finish with fresh basil and a shower of Parmigiano-Reggiano cheese for a satisfying weeknight dinner.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 2077 kcal
Course:
Breakfast
Cuisine:
Italian
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 1 garlic clove, lightly crushed and peeled
- Generous pinch red pepper flakes
- 1 red bell pepper (optional), coarsely chopped
- fine salt
- 1 (28 ounce) can chopped tomatoes
- 4 large eggs
- 5-8 fresh basil leaves, torn
- 3-4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano
- Crusty bread (optional), for serving
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
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe. If you prefer firm yolks, leave the cover on for them to poach for an extra minute or so. Make sure you use a pan with a lid: the eggs won’t cook through if they’re uncovered.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- If you prefer firm yolks, leave the cover on for them to poach for an extra minute or so.
- Make sure you use a pan with a lid: the eggs won’t cook through if they’re uncovered.
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
Monounsaturated Fat
9.6g
Trans Fat
0.02g
Cholesterol
167.6mg
(56%)
Sodium
257.1mg
(11%)
Potassium
364.6mg
(10%)
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: 4Serving
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.