Eggs and Purgatory, or "Uova in Purgatorio," is a rustic Italian comfort dish that dates back to peasant kitchens where leftover tomato sauce was enriched with eggs for a quick, protein‑rich meal. It reflects the Italian tradition of turning simple pantry staples into hearty fare.

In Southern Italy the dish is often served hot straight from the skillet, accompanied by crusty bread or polenta, and finished with a drizzle of extra‑virgin olive oil and fresh basil. It is a common breakfast or brunch for farmworkers.

In Campania, cooks add a splash of dry white wine and sprinkle Pecorino Romano; in Sicily, a pinch of fennel seeds and a touch of chili are common. Some northern versions incorporate cream or butter for extra richness.

While not a holiday dish, it is a staple for casual family gatherings, Sunday brunches, and after‑church meals, especially in rural areas where a quick, nourishing dish is prized.

Authentic recipes rely on San Marzano tomatoes, fresh basil, extra‑virgin olive oil, and a modest amount of Parmesan. Substitutes like regular plum tomatoes or dried herbs work, but they alter the bright, sweet flavor profile of the original.

Serve alongside a simple arugula salad with lemon vinaigrette, roasted potatoes, or a side of sautéed greens. A glass of crisp Prosecco or a light red like Chianti complements the tomato‑egg harmony.

Over‑cooking the eggs, under‑reducing the sherry, and over‑mixing the sauce are frequent errors. Keep the oven time short for runny yolks and reduce the sherry until it’s half its volume for depth of flavor.

Dry sherry adds a nutty, slightly sweet complexity that balances the acidity of the tomatoes better than plain white wine, giving the sauce a richer backbone without overwhelming the delicate egg flavor.

Yes, prepare the sauce up to step 8, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove before adding the eggs, and finish as directed.

The YouTube channel Matthew Augusta focuses on approachable, home‑cooked comfort meals with an emphasis on classic Italian and American comfort foods, offering clear step‑by‑step tutorials for everyday cooks.

Matthew Augusta blends traditional Italian techniques with modern, time‑saving shortcuts, such as using canned San Marzano tomatoes and a single‑pan method, while many other Italian channels emphasize more elaborate, multi‑dish preparations.