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
2
servings10
minutes20
minutesIngredients
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.
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