How Italians make eggs — and it’s incredible Eggs in Purgatory 🇮🇹

Ingredients

• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 small Onion (finely chopped, about 100 g)
• 2 cloves Garlic (minced)
• 400 g Canned Diced Tomatoes (drained, or use fresh ripe tomatoes, chopped)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Dried Oregano
• 8 leaves Fresh Basil (chopped, plus extra for garnish)
• 4 large Eggs (room temperature)

Instructions

1. Prepare Ingredients

   Finely chop the onion, mince the garlic, and roughly chop the fresh basil leaves.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3‑4 minutes. Add the minced garlic and cook for another minute, stirring constantly.

   Time: PT5M

   Temperature: medium heat

3. Build the Tomato Sauce

   Stir in the canned diced tomatoes, salt, pepper, and dried oregano. Bring to a gentle simmer and let cook for 8‑10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: medium heat

4. Add Basil and Create Egg Wells

   Remove the skillet from heat, stir in the chopped fresh basil, and make four evenly spaced wells in the sauce. Crack one egg into each well.

   Time: PT2M

5. Cook the Eggs

   Cover the skillet with the lid and reduce the heat to low. Cook for 4‑5 minutes, or until the egg whites are set but the yolks remain runny.

   Time: PT5M

   Temperature: low heat

6. Serve

   Slide the skillet onto a heat‑proof plate, garnish with extra fresh basil if desired, and serve immediately with crusty bread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g