Uove in Purgatorio – Eggs in Purgatory

Name: Eggs in Purgatory (Uove in Purgatorio)
Prep time: 5 min
Total time: 5 min
Ingredients: 4 jumbo eggs; 8 large plum tomatoes, peeled, seeded, and chopped; 2 tbsp extra virgin olive oil; clove garlic, minced; salt and pepper to taste; lightly toasted crusty bread

Jump to ingredients

Eggs in Purgatory is an Italian one-skillet dish where eggs are gently poached in slow-simmered tomato sauce and finished in a 360°F oven until the whites set while yolks stay runny. It's a rustic, minimal-ingredient comfort dish that comes together in under 30 minutes.

Total

5 min

Recipe Source

View original recipe

From Ciaoitalia · by Ciao Italia

Ingredients

Check what you already have. We'll leave it off your shopping list.

6 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat the olive oil in an oven-proof skillet, and simmer the chopped tomatoes for about 20 minutes over a gentle flame with the garlic, salt, and pepper.
2
While the tomatoes are cooking, preheat your oven to 360 F. Using the back of a spoon, make 8 shallow depressions in the tomatoes, and carefully crack the eggs into them. Transfer the skillet to the oven, and cook just until the egg whites have set, about 3-5 minutes. The yolks should still be runny. Serve at once, with lightly toasted

Was this recipe helpful?

Tips & Notes

Pro tips

Make shallow, even depressions in the tomato sauce with the back of a spoon before cracking eggs to prevent them from sliding and breaking.
Keep the tomato simmer gentle for the full 20 minutes to build flavor without burning; stir occasionally and maintain low heat.
Watch the eggs closely from 3 minutes onward; oven temperature variance means they may cook faster or slower, so check at the 3-minute mark for white firmness.
Serve immediately after removing from the oven; the residual heat will continue to set the whites, so don't let it sit.

Substitutions

Extra virgin olive oil → regular olive oil (less fruity flavor, but cooking properties identical)
Plum tomatoes → Roma or San Marzano canned tomatoes, drained and chopped (slightly less fresh taste; reduce simmering time to 15 minutes)

Storage & make-ahead

Store leftover cooked dish in an airtight container for up to 2 days; reheat gently on the stovetop over low heat or in a 300°F oven for 5–8 minutes.

Equipment

oven-proof skillet

Common Questions

How do you know when the eggs are done in purgatory?

Bake for 3–5 minutes until the egg whites are set but the yolks remain runny. Check at 3 minutes; they'll continue cooking slightly after removal from the oven.

Can you make eggs in purgatory ahead of time?

Prepare the tomato sauce up to 1 day ahead and refrigerate. Reheat gently on the stovetop, then add eggs and transfer to the oven just before serving for best texture.

What if your skillet isn't oven-proof?

You must use an oven-proof skillet to safely transfer from stovetop to oven. Transfer the tomato mixture to an oven-safe baking dish if needed before adding eggs.