Uova in Purgatorio, is a comforting dish from Naples. Translating to “Eggs in Purgatory,” this recipe features poached eggs simmered in a rich tomato sauce. Often compared to Shakshuka, it brings an unmistakably Italian twist with its simplicity and vibrant Mediterranean flavours.
The secret lies in reducing the tomato sauce until it’s thick and concentrated, creating the perfect base for gently poached eggs. Serve with toasted, garlicky sourdough bread for a satisfying lunch or light dinner. High in protein and full of flavour, this dish is a celebration of wholesome Italian cooking
What is ‘Uova in Purgatorio’?
Uova in Purgatorio (Eggs in Purgatory) is a traditional Italian dish that’s simple, satisfying, and steeped in history. It combines eggs poached in a flavorful tomato sauce with garlic, olive oil, and often a sprinkle of chili flakes for a touch of heat. The dish is often enjoyed with a piece of crusty bread to mop up the rich sauce.
The name “Uova in Purgatorio” is said to reflect the intensity of the dish, with its fiery, simmering sauce that contrasts the gentle, delicate eggs. The story behind the name is quite fun: the eggs, floating in the spicy tomato sauce, are said to be caught between heaven (the eggs) and hell (the heat of the sauce)—hence, “purgatory”. It’s a dish that’s particularly popular in Southern Italy, where tomatoes and eggs are key ingredients in the region’s hearty, comfort-driven cuisine.
Tips
- The eggs should be soft-poached in the sauce. Once you crack them into the sauce, cover the pan and let the eggs cook for 4–5 minutes or until the whites are set but the yolks are still runny. If you prefer them more cooked, let them simmer a little longer, but be careful not to overdo it.
- A wide, shallow pan helps the eggs cook more evenly in the sauce. It also gives you more room to arrange the eggs without crowding them.
- Drizzle a bit of extra virgin olive oil on top of the eggs once they’re cooked for a touch of richness and flavor. It also adds a lovely shine to the dish.
- Serve with crusty bread to scoop up the sauce. If you have time, toast the bread lightly for an extra bit of crunch.
- Add a sprinkle of fresh basil or oregano before serving to brighten up the dish and add a fragrant herbal note.
Storage
My recommendation is to eat this straight away from the pan! But if you have some leftovers:
Fridge: My recommendation is to eat this straight away from the pan! But if you have any leftovers store in an airtight container in the fridge for up to 2 days. The eggs will firm up a bit, but the flavours deepen. Gently reheat in a pan over low heat, adding a splash of water or passata to loosen the sauce. Avoid high heat so the eggs don’t turn rubbery.
More Eggs Recipes
Uova in Purgatorio
Ingredients
- 1 tsp garlic finely chopped
- 1 large onion finely chopped
- 1 can tomato sauce @mutti
- basil
- 5 eggs
- salt oil and pepper to taste
Instructions
- In a pan add a drizzle of oil and then the garlic and onion.
- Cook and when the onion is ready add the tomato sauce, salt, pepper and basil.
- Cook until the tomato has reduced down.
- Add a bit of water and make a well in the tomato sauce to create space for the eggs.
- Add the eggs and cook on low heat for 8-10 minutes or more, depending on the egg desired consistency. Enjoy with toasted and garlicky sourdough bread.