Eggs in Purgatory (Uova in Purgatorio) is a rustic Southern Italian comfort dish that dates back to peasant kitchens where leftover tomato sauce was revived with eggs for a quick, nourishing meal. It reflects the Italian tradition of turning simple pantry staples into hearty fare.

In Campania the dish often includes spicy Calabrian peppers, while in Sicily it may feature capers and olives. Some versions use anchovies for umami, but the core concept—poached eggs in a tomato‑based sauce—remains consistent.

It is typically served hot, directly from the skillet, with crusty bread or polenta on the side. In many households the dish is finished with a drizzle of extra‑virgin olive oil and a sprinkle of grated Pecorino or Parmigiano.

While not tied to a specific holiday, the dish is popular for quick weekday meals and is often enjoyed during the cooler months as a warming, protein‑rich comfort food.

The dish showcases the Italian philosophy of simplicity—using a few high‑quality ingredients (tomatoes, eggs, olive oil) to create depth of flavor, and it highlights the tradition of using cured pork products like lardo to enrich the sauce.

Common errors include over‑cooking the eggs, letting the tomato sauce burn by cooking on too high heat, and not skimming excess pork fat, which can make the sauce greasy. Also, adding polenta to boiling water can cause clumps; whisk into cold water first.

Chestnuts add a subtle sweet, nutty flavor that complements the richness of the pork ragu and balances the acidity of the tomatoes, creating a more complex, autumn‑inspired profile than plain corn polenta.

Yes, the ragu can be prepared up to two days in advance. Cool it quickly, transfer to an airtight container, and refrigerate. Reheat gently over low heat, adding a splash of water if it thickens too much before adding the eggs.

The polenta should be thick enough to coat the back of a spoon, smooth yet slightly grainy, and have a creamy consistency. It should pull away from the sides of the pan without sticking.

The egg whites should be fully set and opaque, while the yolk remains soft and slightly runny. Gently jiggle the pan; the whites will stay still, indicating they are cooked through.

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