Eggs in Purgatory (Uova in Purgatorio) is a rustic Italian comfort dish that dates back to Southern Italy, where poached eggs were cooked in a simple tomato sauce to stretch limited ingredients during lean times. It reflects the Italian tradition of turning humble pantry staples into flavorful meals.

In Naples the sauce may include capers and olives, while in Sicily it often features a touch of cinnamon or raisins for sweet‑spicy contrast. Some northern versions add a splash of white wine or cream for richness.

It is traditionally served hot, directly from the pan, with a drizzle of extra‑virgin olive oil, a sprinkle of grated Pecorino or Parmesan, and fresh basil. Crusty bread or focaccia is offered for dipping into the sauce.

While not tied to a specific holiday, Eggs in Purgatory is popular as a hearty breakfast or brunch on weekends and is often prepared for family gatherings when a quick yet satisfying dish is needed.

The dish embodies the Italian culinary principles of simplicity, seasonality, and using high‑quality ingredients—just tomatoes, eggs, cheese, and herbs—to create a balanced, comforting meal.

Authentic ingredients include ripe tomatoes or a good-quality marinara, fresh eggs, Pecorino or Parmesan, and basil. Acceptable substitutes are a homemade tomato sauce, free‑range eggs, and grated Pecorino if Parmesan is unavailable.

Eggs in Purgatory pairs beautifully with a simple arugula salad dressed with lemon, a side of sautéed greens, or a plate of crispy focaccia. A glass of light Italian red wine such as Chianti also complements the dish.

Common mistakes include letting the sauce boil vigorously, which can break the yolks, and overcooking the eggs so the yolks harden. Keep the sauce at a gentle simmer and cover only until the whites set.

Covering the pan creates steam that gently poaches the eggs in the sauce, preserving a runny yolk while keeping the cooking time short and the dish stovetop‑friendly, unlike baking which can dry out the sauce.

You can pre‑heat the marinara and keep it warm, but the eggs should be added and poached just before serving for optimal texture. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stove.

The YouTube channel Danny White focuses on simple, approachable home‑cooking tutorials that emphasize quick, flavorful meals using everyday ingredients and minimal equipment.

Danny White emphasizes low‑effort, high‑impact dishes that feel restaurant‑quality without complex techniques, whereas many Italian channels focus on traditional, labor‑intensive recipes. His style is streamlined for busy home cooks.