Uova in Purgatorio is an Italian one-pan dish where eggs are gently poached in a flavorful tomato sauce until the whites set and yolks stay runny. It's a simple, rustic comfort meal that comes together in under 30 minutes.
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Heat a generous drizzle of olive oil in a wide skillet or pan over medium heat.
Add finely chopped onion and sauté until soft and translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Add the canned tomatoes or passata, crushing whole tomatoes as needed. Season with salt, pepper, and chili flakes if using.
Simmer the tomato sauce over medium-low heat for about 10–15 minutes, stirring occasionally, until it thickens slightly.
Create small wells in the tomato sauce with a spoon and carefully crack an egg into each well.
Cover the pan with a lid and cook over low heat until the egg whites are set but the yolks are still runny, about 5–7 minutes.
Remove from heat, garnish with fresh basil or parsley, and serve immediately with crusty bread for dipping.
Leftovers keep refrigerated up to 2 days. Reheat gently on low heat to avoid overcooked eggs; best eaten fresh.
Yes. Prepare the sauce through step 5 up to 1 day ahead, refrigerate, then reheat and add eggs when ready to serve.
Cook covered over low heat for 5–7 minutes until egg whites are opaque and set but yolks jiggle slightly when you gently shake the pan.
Yes. Use 500g fresh tomatoes, chopped and crushed. Simmer 15–20 minutes to concentrate flavors before adding eggs.
Crusty bread for dipping is traditional. Pair with a simple green salad or roasted vegetables on the side.
Yes. This recipe is vegetarian and easily vegan if you omit the eggs and use plant-based alternatives.
