Eggs in Purgatory (Uova in Purgatorio) originates from the Campania region around Naples, where simple, rustic dishes using pantry staples like tomatoes, olive oil, and eggs were common among working‑class families. The name reflects the poached eggs “suffering” in a fiery tomato sauce, a playful nod to the dish’s spicy character.

In Naples the classic version uses San Marzano tomatoes, garlic, and fresh basil. In other parts of Italy, cooks may add capers, olives, or a splash of red wine, and some regions serve the dish with crusty ciabatta instead of garlic bread.

It is traditionally served hot, directly from the skillet, garnished with fresh parsley or basil, and accompanied by rustic bread that is used to soak up the rich tomato‑egg sauce.

Eggs in Purgatory is a popular breakfast or brunch dish for weekend family gatherings, especially after religious holidays like Easter when eggs symbolize new life. It’s also a comforting weekday meal in the colder months.

The dish combines the simplicity of a tomato‑based sauce with the richness of poached eggs, creating a balance of acidity, heat, and creamy yolk that is both hearty and elegant, embodying the Italian philosophy of letting a few quality ingredients shine.

Common errors include over‑cooking the eggs so the yolk hardens, burning the garlic, and using a sauce that is too thin, which prevents the eggs from staying suspended. Keep the heat medium, watch the garlic closely, and let the sauce reduce to the right consistency before adding the eggs.

Olive oil is traditional in Southern Italian cooking and provides a clean, fruity flavor that complements the bright acidity of San Marzano tomatoes, whereas butter would add a richer, dairy‑forward taste that isn’t typical for this regional dish.

You can prepare the tomato sauce up to 24 hours ahead and refrigerate it in an airtight container. Reheat gently, then poach fresh eggs just before serving. Do not store the poached eggs for more than a few hours, as the yolks lose their runny texture.

The sauce should be thick enough to coat the back of a spoon but still fluid enough to cradle the eggs. The poached egg whites should be fully set and opaque, while the yolks remain bright yellow and slightly runny when pierced.

Brooklyn Brothers Cooking - Old‑School Kitchen focuses on classic comfort dishes with a modern twist, offering step‑by‑step tutorials that blend traditional techniques with approachable home‑cooking tips, often highlighting Italian and American comfort foods.

The channel emphasizes simplicity and speed, using pantry staples and minimal equipment while still honoring authentic flavors. Unlike some channels that rely on elaborate setups, Brooklyn Brothers Cooking keeps the process down‑to‑earth, making dishes like Eggs in Purgatory accessible to busy home cooks.