Eggs in Purgatory (Uova in Purgatorio)
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Eggs in Purgatory (Uova in Purgatorio)
A classic Neapolitan comfort food featuring eggs gently poached in a rich tomato sauce. Named after the contrast between the white eggs and the red sauce, this simple and inexpensive dish has been a favorite of Southern Italian home cooks for generations.
Servings2
Calories280kcal
Ingredienti
- 4 large eggs
- 2 cups 500 g tomato sauce
- 2 tbsp extra virgin olive oil
- 2 garlic cloves lightly crushed
- 4 fresh basil leaves
- Salt to taste
- Freshly ground black pepper to taste
- Grated Pecorino Romano or Parmesan cheese for serving (optional)
- Crusty bread for serving
Istruzioni
- Heat the olive oil in a medium skillet over medium heat.
- Add the garlic and cook for about 1 minute until fragrant.
- Pour in the tomato sauce and add the basil leaves.
- Simmer gently for 5–10 minutes until the sauce is hot and slightly thickened.
- Remove the garlic cloves.
- Using a spoon, create four small wells in the sauce.
- Crack one egg into each well.
- Cover the skillet and cook for 4–6 minutes, or until the egg whites are set while the yolks remain slightly runny.
- Season with salt and black pepper.
- Sprinkle with grated cheese if desired.
- Serve immediately with crusty bread for dipping into the sauce.
Note
This recipe is traditionally prepared using leftover homemade tomato sauce, making it a classic example of Neapolitan cucina povera.The yolks should remain slightly soft for the best texture and flavor.A pinch of red pepper flakes can be added for extra heat.Serve with toasted country bread to enjoy every drop of the sauce.Some Neapolitan families finish the dish with grated Pecorino Romano, while others prefer it without cheese.