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Eggs in Purgatory are one of those rare dishes that manage to be rich and comforting while using just a handful of ingredients you probably already have on hand. Tender eggs nestle in a spicy tomato sauce, practically begging for a dunk of crisp golden bread. Every time I make this, my kitchen smells like an Italian grandmother’s home and the whole meal comes together in just one pan.
The first time I made this, my family grabbed bread and barely waited for me to set the pan down. Now it’s a regular request for weekend brunches or cozy weeknight dinners.
Ingredients
- Extra virgin olive oil: brings out the deep savory flavors and keeps things from sticking. Go for the boldest one you can get
- Onion: adds natural sweetness which balances the acidity of the tomatoes. Choose a medium yellow or sweet onion for best results
- Garlic cloves: add sharpness and warmth. Use fresh garlic and mince it right before cooking
- Kosher salt: draws out vegetable moisture and seasons the tomato base thoroughly
- Granulated garlic powder: offers a more mellow background garlic note and helps round out the sauce
- Dried oregano: provides the essential earthy Italian flavor
- Cracked black pepper: adds a touch of heat and balance
- Crushed red pepper: lets you dial up or down the spice to your liking. Use less for a milder sauce or more for serious heat
- Canned ground peeled tomatoes: are the heart of the dish. Choose the highest-quality Italian or San Marzano style you can find
- Fresh basil leaves: add brightness and a classic herbal twist
- Large eggs: are poached right in the sauce and should be as fresh as possible
- Fresh chopped parsley: finishes everything with a grassy pop
- Parmesan or Pecorino cheese: brings intense umami and tang. Grate fresh for best flavor
- Crusty Italian bread: is essential for scooping up all the saucy goodness. Look for a dense chewy loaf with lots of air pockets
- Olive oil: is for both sautéing and for that final drizzle over the finished dish
Step-by-Step Instructions
- Sauté the Aromatics:
- Begin by heating extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and let it cook gently for about seven minutes until softened and translucent. Stir occasionally and resist turning up the heat so you do not color the onions too quickly.
- Build the Flavor Base:
- Stir in the minced garlic and allow it to cook for just a minute or two. Watch closely so it does not brown. Add the kosher salt, garlic powder, dried oregano, black pepper, and crushed red pepper. Stir well to combine and let the spices bloom in the oil for another minute to unlock their flavors.
- Simmer the Tomato Sauce:
- Gently pour in the crushed tomatoes and scatter torn basil leaves over the top. Bring the mixture to a steady simmer. Cook uncovered for ten minutes stirring now and then. Place a lid over the skillet but leave it slightly askew so steam can escape and the sauce can thicken. Adjust the heat down if the sauce bubbles too vigorously. The tomatoes should reduce and intensify in flavor.
- Poach the Eggs:
- With a spoon make an indentation in the sauce for each egg you plan to use. Crack each egg into its own spot making sure there is space so they do not touch. Sprinkle a pinch of salt and black pepper over the eggs. Cover the skillet and let the eggs gently cook for about five minutes until the whites have set but the yolks are still a bit runny. Check after four minutes just in case. The sauce will gently poach the eggs without letting them dry out.
- Toast the Bread:
- While the eggs are poaching brush bread slices with a little olive oil and put them under a broiler or into a toaster oven. Toast until deep gold and crisp at the edges. This will ensure they hold up to dipping into the saucy eggs.
- Finish and Serve:
- Take the lid off and check that the whites are set and the yolks still yield when touched. Drizzle a bit more olive oil over the dish. Shower with freshly grated cheese and scatter chopped parsley over everything. Scoop eggs and sauce into bowls and serve immediately with hot crusty bread.
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There is something magical about dropping each egg right into the bubbling sauce and watching it poach to perfection. The basil always brings an aroma that reminds me of family dinners growing up and every time my crew dips that first piece of bread I feel like I have brought a little piece of Italy home.
Storage Tips
If you have sauce left over store it in a sealed container in the fridge for up to three days. It freezes beautifully so you can have it on hand for future Eggs in Purgatory or toss it with pasta. Only poach as many eggs as you plan to eat at once since the texture of cooked eggs does not hold up well to reheating.
Ingredient Substitutions
If you are short on fresh basil you can use a touch of dried basil or even a sprinkle of thyme. No Pecorino Try Grana Padano or a little sharp cheddar though the flavor will be different. For a gluten-free option use your favorite gluten-free bread or skip the bread and serve the eggs and sauce with roasted potatoes.
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Serving Suggestions
Serve with a big leafy salad and a glass of red wine to make it a complete dinner. For breakfast add sautéed greens or top with extra cheese. If you really want to make it a feast add a platter of marinated olives and some roasted red peppers on the side.
Cultural Context
Eggs in Purgatory is called Uova in Purgatorio in Italy and has roots in southern Italian cooking. It is often compared to Shakshuka from North Africa but with classic Italian flavorings. The symbolism of the eggs surrounded by the bubbling tomato sauce is said to represent souls suspended between heaven and purgatory but to me it simply speaks of comfort and thrift.
Frequently Asked Questions
- → What type of tomatoes works best?
Use high-quality canned ground or peeled tomatoes for a smooth, richly flavored sauce. Fresh ripe tomatoes can be substituted if in season.
- → How do I keep egg yolks runny?
Simmer eggs gently, cover the skillet, and check after 4-5 minutes. Remove from heat when whites are set but yolks still jiggle.
- → Can I make this for one person?
Yes, make a smaller batch of sauce and poach 1-2 eggs in a small skillet. Save leftover sauce for another meal.
- → What bread pairs well with this dish?
Crusty Italian bread or any rustic, sturdy loaf is ideal for dipping and soaking up the flavorful sauce.
- → Are there cheese alternatives?
Grated Parmesan or Pecorino Romano are classics, but any aged, hard cheese works well for a salty, savory finish.