Eggs in Purgatory are the ultimate answer when you need a comforting meal without spending hours in the kitchen. Eggs are gently cooked in a garlicky tomato sauce until the whites are set and the yolks remain wonderfully soft, then finished with Parmesan and fresh basil.
Serve them for breakfast, brunch, lunch, or a quick meatless dinner. Just remember the crusty bread—you’ll want it for scooping up every last drop of sauce.
What Are Eggs in Purgatory?
Eggs in Purgatory, called uova in purgatorio in Italian, are eggs gently poached in a savory tomato sauce. The dish is traditionally associated with Naples and is known for its vivid appearance: the white eggs represent souls surrounded by the fiery red tomato sauce.
Although it may resemble shakshuka, the flavor profile is distinctly Italian. Eggs in Purgatory usually feature a simpler sauce seasoned with garlic, basil, olive oil, and sometimes red pepper flakes or Parmesan.
Why Everyone Will Love This Recipe
This easy Italian egg recipe turns a few everyday ingredients into a satisfying one-pan meal.
- Ready in about 20 minutes
- Made in a single skillet
- Rich in protein and naturally meat-free
- Perfect for breakfast, brunch, or dinner
- Easy to customize with herbs and spices
- Delicious with toasted or crusty bread
Simple, saucy, and comforting. What more could you need?
Tips for the Best Eggs in Purgatory
- Use a wide skillet so the eggs have enough room to cook evenly.
- Let the tomato sauce simmer before adding the eggs so it thickens slightly.
- Crack each egg into a small bowl first, then slide it gently into the sauce.
- Keep the heat low once the eggs are added; vigorous bubbling can break the yolks.
- Remove the skillet from the heat while the yolks still look slightly underdone, as they will continue cooking in the hot sauce.
- Add crushed red pepper flakes for a spicier, more traditional “purgatory” effect.
- Serve immediately with toasted sourdough, ciabatta, or another crusty bread.
Frequently Asked Questions
What Do Eggs in Purgatory Taste Like?
They have a rich, savory tomato flavor balanced by creamy egg yolks, aromatic garlic, fresh basil, and salty Parmesan. The dish can be mild or spicy depending on whether you add red pepper flakes.
Are Eggs in Purgatory the Same as Shakshuka?
They are similar because both feature eggs cooked in tomato sauce. However, shakshuka commonly includes onions, peppers, cumin, and other warm spices, while Eggs in Purgatory typically use a simpler Italian-style sauce with garlic, olive oil, basil, and Parmesan.
How Do I Keep the Egg Yolks Runny?
Cover the skillet and check the eggs after about 4 minutes. Remove them from the heat as soon as the whites are opaque but the yolks still jiggle slightly.
Can I Use Canned Tomatoes?
Yes. Tomato purée, crushed tomatoes, or whole canned tomatoes crushed by hand all work well. Allow chunkier tomatoes to simmer a little longer before adding the eggs.
What Can I Serve With Eggs in Purgatory?
Crusty bread is the classic choice. You can also serve the eggs with focaccia, toasted English muffins, roasted potatoes, polenta, or a simple green salad.
Can I Add Other Ingredients?
Absolutely. Try adding sautéed onions, spinach, mushrooms, capers, olives, mozzarella, or red pepper flakes. Keep the additions modest so the eggs and tomato sauce remain the stars.
How to Store
Eggs in Purgatory are best served immediately, especially when the yolks are still soft. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat them gently in a covered skillet over low heat. Keep in mind that the yolks will cook further and may become firm during reheating.
How to Freeze
Freezing the completed dish is not recommended because cooked egg whites can become rubbery and release water after thawing. The tomato sauce can be prepared separately and frozen in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, reheat it in a skillet, and add fresh eggs just before serving.
Ingredients
How to make Eggs in Purgatory
Heat a drizzle of extra virgin olive oil in a wide skillet over medium-low heat. Add the garlic clove and let it cook gently until fragrant, making sure it does not burn.
Heat a drizzle of extra virgin olive oil in a wide skillet over medium-low heat. Add the garlic clove and let it cook gently until fragrant, making sure it does not burn.
Pour in the tomato purée or canned tomatoes and season with salt.
Pour in the tomato purée or canned tomatoes and season with salt.
Tear a few fresh basil leaves directly into the skillet, stir, and let the sauce simmer gently for about 10 minutes. It should reduce slightly while remaining loose enough to surround the eggs.
Tear a few fresh basil leaves directly into the skillet, stir, and let the sauce simmer gently for about 10 minutes. It should reduce slightly while remaining loose enough to surround the eggs.
Using the back of a ladle or spoon, create four small wells in the tomato sauce.
Using the back of a ladle or spoon, create four small wells in the tomato sauce.
Carefully crack one egg into each well, keeping the yolks intact. Season the eggs with a little salt and freshly ground black pepper.
Carefully crack one egg into each well, keeping the yolks intact. Season the eggs with a little salt and freshly ground black pepper.
Cover the skillet with a lid and cook over low heat for 5 to 6 minutes. The exact cooking time will depend on how you like your eggs: cook just until the whites are set for runny yolks, or leave them covered slightly longer for firmer centers.
Cover the skillet with a lid and cook over low heat for 5 to 6 minutes. The exact cooking time will depend on how you like your eggs: cook just until the whites are set for runny yolks, or leave them covered slightly longer for firmer centers.
Remove the skillet from the heat and finish with grated Parmesan and additional fresh basil. Serve the Eggs in Purgatory immediately with plenty of crusty bread for dipping into the tomato sauce and creamy yolks.
Remove the skillet from the heat and finish with grated Parmesan and additional fresh basil. Serve the Eggs in Purgatory immediately with plenty of crusty bread for dipping into the tomato sauce and creamy yolks.
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