Uova in Purgatorio with Tomato Sauce and Crusty Bread

Name: Uova in Purgatorio
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp. extra-virgin olive oil; 2-4 garlic cloves, thinly sliced; 1 1/2 cups canned crushed tomatoes; 4 large eggs; salt to taste; fresh basil or parsley, for garnish; grated pecorino; pinch of red pepper flakes; crusty bread, for serving

A simple skillet dish brings baked eggs together with a rich tomato sauce and plenty of bread for scooping.

By Lowcountry Bella

10:00 AM EST on January 14, 2026

Eggs baked in a rich tomato sauce with pecorino and herbs in a white skillet, served with sliced crusty bread. — Eggs in purgatory baked in tomato sauce and finished with pecorino and fresh herbs, served with crusty bread.

Also known in English as Eggs in Purgatory, this is a classic southern Italian pantry dish that highlights how simple ingredients can create a nourishing, satisfying meal. Made with eggs gently cooked in a tomato sauce flavored with olive oil, garlic, and often a touch of chili, it reflects the resourceful cooking of Italian home kitchens, where staples are transformed into something both comforting and nutritious.

Made entirely from shelf-stable or long-lasting ingredients, Uova in Purgatorio is a balanced, wholesome pantry meal that fits beautifully into a Mediterranean-style, health-conscious way of eating. This is perfect for brunch or a light dinner, served with a small salad on the side, and I absolutely recommend a hunk of bread to dunk into the eggs and tomatoes.

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Uova in Purgatorio

Recipe by Low Country Bella

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 tbsp. 2 extra-virgin olive oil
2-4 2-4 garlic cloves, thinly sliced
1 1/2 cups 1 1/2 canned crushed tomatoes
4 large 4 eggs
salt to taste
fresh basil or parsley, for garnish
grated pecorino
pinch of red pepper flakes
crusty bread, for serving

Directions

Heat the olive oil in a medium skillet over low to medium heat.
Add the garlic and cook gently until fragrant and golden.
Add the crushed tomatoes, a pinch of salt, and chili flakes.
Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Using a spoon, make small wells in the sauce and carefully crack one egg into each well.
Cover the skillet and cook on low heat for 5–7 minutes, or until the egg whites are set but the yolks remain soft (cook longer if you prefer firmer yolks).
Remove from heat and garnish with fresh herbs
Serve immediately, with a dusting of pecorino, a sprinkle of fresh herbs, and crusty bread for dipping.