Italian Eggs in Purgatory (Uova in Purgatorio) is a simple poached egg dish cooked gently in a simmering tomato sauce flavored with garlic, chili, and fresh basil. The standout trait is its speed and minimal ingredient list—ready in under 30 minutes with restaurant-quality results.
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Prepare the Sauce: Heat the extra virgin olive oil in a skillet or cast iron pan over medium heat. Add the diced onion and cook until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Pour in the canned crushed tomatoes, chili flakes, and salt. Simmer the sauce for about 15-20 minutes or until it thickens slightly. Stir occasionally with a wooden spoon.
Create Wells for the Eggs: Using a spoon, make small wells in the tomato sauce for each egg.
Crack one egg into a small cup or bowl and then slide it into the well. Repeat with each cracked egg. Sprinkle a bit of salt on each egg.
Simmer: Cover the skillet and allow the eggs to cook in the simmering tomato sauce on medium heat. Cook 5-8 minutes for well-cooked eggs and 4-5 minutes for soft-cooked eggs. Cook until the egg whites are set, but the yolks are still a bit runny- my preference is right around 4-5 minutes with runny yolks.
Cheese and Basil: Sprinkle the grated Parmesan cheese over the eggs while still in the skillet.
Tear fresh basil leaves, scatter them over the top, and drizzle with a bit of olive oil.
Serve the Eggs in Purgatory hot, directly from the skillet with crusty bread on the side for dipping and soaking up the delicious sauce.
Leftovers keep refrigerated up to 2 days; reheat gently on the stovetop over low heat or in a 300°F oven to avoid overcooking the eggs.
Skillet or cast iron pan · Wooden spoon · Small cups or bowls (for cracking eggs)
Cook 4–5 minutes for runny yolks with set whites, or 5–8 minutes for fully cooked eggs. The egg whites should be opaque and firm when ready.
Yes. Prepare the sauce up to step 2, then refrigerate it. Reheat before adding the eggs and continuing with the recipe.
Fresh tomatoes (peeled, crushed, and simmered 15–20 minutes) or tomato passata work well. Avoid tomato paste unless diluted, as it will be too concentrated.
Pecorino Romano or Grana Padano are authentic alternatives. Avoid softer cheeses like mozzarella, which won't distribute properly over the hot eggs.
The traditional recipe is vegetarian (eggs, cheese, oil, tomatoes, herbs). It is not vegan due to eggs and Parmesan.
