Eggs in Purgatory (Uova in Purgatorio)

Name: Eggs in Purgatory (Uova in Purgatorio)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 28-ounce can crushed San Marzano tomatoes; 1/2 teaspoon red pepper flakes; Salt and black pepper to taste; 4-6 large eggs; Fresh basil leaves, for garnish; Crusty bread or toast, for serving (optional)

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Eggs in Purgatory is a classic Italian dish of eggs poached directly in a garlicky, spiced tomato sauce, ready in under 30 minutes and naturally Whole30, gluten-free, and dairy-free.

🌍Italian 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️Eggs in purgatory Uova in purgatorio

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Total

30 min

Servings

Recipe Source

View original recipe

From Savoring Italy

Ingredients

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2 tablespoons extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
1 28-ounce can crushed San Marzano tomatoes
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
4-6 large eggs
Fresh basil leaves, for garnish
Crusty bread or toast, for serving (optional)optional

9 Ingredients

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Instructions

1
Heat olive oil in a large skillet or sheet pan over medium heat.
2
Add the diced onion and cook until softened, about 5 minutes.
3
Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
4
Pour in the crushed tomatoes and stir to combine. Season with salt and pepper.
5
Let the tomato sauce simmer over medium-low heat for about 10-15 minutes, until slightly thickened.
6
Use a spoon to create small wells in the sauce and crack an egg into each well.
7
Cover the skillet and cook until the egg whites are set but the yolks are still slightly runny, about 5-8 minutes.
8
Garnish with fresh basil leaves and serve immediately with crusty bread if desired.

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Tips & Notes

Pro tips

Create shallow wells in the sauce before cracking eggs to prevent them from rolling; a spoon handle works well.
Keep heat at medium-low during simmering to prevent the sauce from splattering and to poach eggs gently without rupturing the yolks.
Let the tomato sauce simmer 10–15 minutes before adding eggs to allow flavors to meld and sauce to thicken slightly.
Cover the skillet immediately after adding eggs to trap steam and ensure even cooking of the whites while keeping yolks runny.

Substitutions

Extra virgin olive oil → light olive oil or avocado oil (flavor will be milder)
Red pepper flakes → pinch of cayenne or omit entirely (adjust heat to taste)
Fresh basil → fresh oregano or parsley (use same amount)
Crusty bread → gluten-free toast or omit (keeps dish Whole30 compliant)

Storage & make-ahead

Refrigerate leftover sauce and eggs separately in airtight containers for up to 3 days; reheat sauce gently on the stovetop over low heat and serve with fresh eggs if possible.

Common Questions

How do I know when the eggs are done?

Cook covered for 5–8 minutes until the egg whites are fully set but the yolks remain slightly runny. Check by gently lifting the lid and observing the whites.