Uova in Purgatorio (Classic Italian Eggs in Purgatory)

Name: Uova in Purgatorio (Italian Eggs in Tomato Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 g tomato passata or peeled canned tomatoes (- 1.1 pound); 4 eggs; 1 small onion; 1 garlic clove; 3 tablespoons extra virgin olive oil; fresh basil (- to taste); salt (- to taste); ground black pepper (- to taste)

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Uova in Purgatorio is a traditional Neapolitan dish where four eggs are gently poached in a rich, simmered tomato sauce infused with garlic and basil. This rustic one-pan meal is ready in under 30 minutes and requires only pantry staples, making it ideal for brunch or a quick family dinner.

🌍Italian 🏷️Eggs in purgatory

Total

30 min

Servings

2

Recipe Source

View original recipe

From Recipesfromitaly

Ingredients

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8 Ingredients

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Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a whole peeled clove of garlic. Sauté gently until the onion becomes soft and translucent and the garlic is golden and fragrant
2
Remove the garlic clove and discard it. Pour in the tomato sauce (either passata or crushed canned tomatoes). Season with a pinch of salt and let it simmer over medium heat for about 10 to 15 minutes, stirring occasionally, until the sauce thickens a bit and is no longer watery.
3
Once the sauce is ready, use the back of a spoon to make 4 small wells in the sauce, evenly spaced around the pan. Carefully crack one egg into each well, letting the eggs settle gently into the sauce.
4
Season the eggs with a pinch of salt and freshly ground black pepper. Finish with a few leaves of fresh basil.
5
Reduce the heat to low, cover the pan with a lid, and cook for about 5 minutes, or until the egg whites are fully set. Keep an eye on the yolks: leave them runny for a softer texture, or let them cook a little longer if you prefer them firmer.
6
Your Eggs in Purgatory are ready! Serve them hot, straight from the pan, with plenty of crusty bread to scoop up the delicious tomato sauce.

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Tips & Notes

Pro tips

Make 4 evenly spaced wells in the sauce with the back of a spoon before cracking eggs to prevent them from running together.
Remove the garlic clove after sautéing to prevent it from burning and turning bitter during the 10–15 minute simmer.
Keep the lid on during the final 5-minute cook to trap steam and ensure the egg whites set while the yolks stay runny.
Use medium-heat for the initial sauté and low heat for the final poach to avoid a watery sauce or overcooked egg whites.

Substitutions

tomato passata → crushed canned tomatoes (use same weight; adjust simmering time if canned tomatoes are wetter)
fresh basil → dried oregano (use 1 teaspoon; add during sauce simmer rather than at the end)
extra virgin olive oil → regular olive oil (flavor will be less rich)

Storage & make-ahead

Leftover Uova in Purgatorio keeps refrigerated for up to 2 days; reheat gently in a skillet over low heat to avoid tough eggs.

Common Questions

How do I know when the eggs are done?

Cook covered on low heat for about 5 minutes. The egg whites should be fully set. Leave yolks runny for a softer texture, or cook longer if you prefer them firmer.