Uova in Purgatorio is an Italian brunch dish featuring eggs nested in a warm bed of sautéed mushrooms and tomatoes, topped with melted Monterey Jack cheese. The entire dish cooks in one skillet over low heat until the eggs set.
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cut tomatoes into cubes and drain for several minutes.
in a 10 - 11 inch frypan over high heat add olive oil or butter and add mushrooms and oregano, stirring until soft and juices have evaporated.
Add tomatoes and sundried tomatoes if using and stir to heated through and still a little firm.
With a spoon make 6-8 spaces, large enough for fried egg and break an egg into each space.
Sprinkle with salt and pepper and cover evenly with cheese.
Cover and cook over low heat until eggs are set as you like.
Garnish with parsley.
Best served fresh, but leftovers keep refrigerated for up to 2 days; reheat gently in a skillet over low heat until warmed through.
Cover the skillet and cook over low heat until the eggs reach your preferred doneness—runny yolks take 3–4 minutes, fully set eggs take 6–8 minutes.
Prepare the tomato-mushroom mixture up to 1 day ahead, refrigerate, then reheat gently before adding eggs and cooking.
A 10–11 inch frypan is essential to accommodate 6–8 eggs with adequate space between them.
Yes, use mozzarella, fontina, or any melting cheese; avoid crumbly varieties like feta.
Draining removes excess liquid so the dish isn't watery and the flavors concentrate as it cooks.
