Eggs in Purgatory is a classic Southern Italian peasant dish that dates back to the 19th century. It was created as a simple, nourishing meal using pantry staples—olive oil, tomatoes, and eggs—making the most of humble ingredients during lean times.

In Campania the sauce is often spicier with red pepper flakes, while in Sicily the dish may include capers or olives. Some northern versions add a splash of white wine for acidity, but the core concept of poached eggs in tomato sauce remains the same.

It is traditionally served hot straight from the skillet, accompanied by thick slices of rustic bread or a crusty ciabatta that is used to soak up the rich tomato‑egg broth.

The dish is popular as a hearty breakfast or brunch on Sundays and during festive family gatherings when a quick yet satisfying meal is needed. It is also a comfort food during the colder months.

Its uniqueness lies in the contrast of a silky, runny egg yolk with a bright, slightly spicy tomato sauce, creating a luxurious mouthfeel without any luxury ingredients—embodying the Italian philosophy of simple, high‑quality food.

Common errors include burning the garlic, over‑cooking the eggs so the yolk hardens, and letting the sauce reduce too much, which makes it dry. Keep the heat moderate, watch the eggs closely, and add a splash of water if the sauce thickens too quickly.

Whole cloves infuse the oil gently, giving a mellow garlic flavor without the harsh bite that minced garlic can produce when cooked quickly over high heat. The cloves are later smashed to release their softened interior.

Yes, you can prepare the tomato sauce a day ahead and keep it refrigerated in an airtight container. Reheat gently, then poach fresh eggs just before serving. Store toasted bread separately to retain crispness.

The sauce should be slightly chunky with a glossy sheen, the onions soft but not mushy, and the poached eggs should have fully set whites while the yolks remain bright yellow and runny. The final dish should look vibrant with fresh basil specks.

The YouTube channel Francesco Mattana focuses on authentic Italian home cooking, showcasing traditional recipes, quick kitchen hacks, and the cultural stories behind classic dishes.

Francesco Mattana emphasizes simplicity and the use of everyday pantry ingredients, often demonstrating rustic techniques like hand‑crushing tomatoes and using whole garlic cloves, whereas many other channels rely on more elaborate equipment or gourmet shortcuts.