Eggs in Purgatory (Uova in Purgatorio) is a traditional Sicilian comfort food that dates back to humble peasant kitchens, where leftover tomato sauce was used to poach eggs, creating a hearty, inexpensive meal.

In some regions of Italy, the dish is spiced with chili flakes or garlic, while in others a splash of red wine is added to the sauce. Some families garnish with Pecorino cheese instead of basil.

It is typically served hot, directly from the skillet, over thick slices of rustic bread or toasted ciabatta, and finished with a generous handful of fresh basil or parsley.

The dish is popular for a quick breakfast, a late‑night snack after a night out, or as a comforting brunch on weekends when fresh eggs are abundant.

Authentic ingredients include farm‑fresh eggs, a simple tomato sauce made with San Marzano tomatoes, and fresh basil. Acceptable substitutes are high‑quality jarred sauce, regular eggs, and dried basil if fresh is unavailable.

A light arugula salad with lemon vinaigrette, roasted potatoes, or a side of sautéed zucchini complement the rich tomato‑egg combination nicely.

Common errors include over‑cooking the eggs, breaking the yolks when adding them to the sauce, and using a sauce that is too thin, which can cause the eggs to slide around.

Baking ensures even, gentle heat that sets the whites without over‑cooking the yolk, something hard to achieve on the stovetop where direct heat can be uneven.

Yes, you can prepare the tomato sauce and keep it refrigerated. Assemble and bake the eggs just before serving; leftovers can be reheated gently on the stovetop, but the yolks will continue to cook.

The YouTube channel Dinner with Mariah focuses on approachable home‑cooking tutorials, often featuring comfort dishes, quick weeknight meals, and tips for using pantry staples.

Dinner with Mariah emphasizes simplicity and flexibility, encouraging viewers to use either homemade or store‑bought components and to adapt recipes to what they have on hand, rather than insisting on strict traditional techniques.