Eggs in Purgatory (Uova in Purgatorio) is a traditional Neapolitan comfort food that dates back to humble home cooking. The name comes from the visual contrast of white egg whites, red tomato sauce, and orange yolks, symbolizing souls awaiting redemption in purgatory.

In Naples the dish is kept simple with just tomato passata, onion, and Parmesan. In other Italian regions you might find additions like garlic, fresh basil, or a splash of red wine, and some use mozzarella instead of Parmesan.

It is traditionally served hot straight from the skillet, accompanied by crusty bread such as ciabatta or a rustic Italian loaf, which is used to soak up the runny yolk and tomato sauce.

The dish is a staple for quick family meals, especially on busy weekdays, and is also popular as a hearty breakfast or brunch during festivals when fresh eggs are abundant.

Neapolitan cuisine emphasizes simple, high‑quality ingredients and bold tomato flavors. Eggs in Purgatory embodies that philosophy by letting the tomato sauce shine while the eggs add protein and richness.

Authentic ingredients include fresh eggs, tomato passata, a small onion, extra‑virgin olive oil, salt, black pepper, and grated Parmesan. Acceptable substitutes are crushed tomatoes for passata, shallots for onion, and Pecorino Romano for Parmesan.

Eggs in Purgatory pairs nicely with a simple arugula salad dressed with lemon, fried zucchini blossoms, or a side of sautéed greens. A glass of light Italian red wine such as Chianti also complements the tomato base.

Its visual symbolism, rapid preparation, and the comforting combination of runny yolk with tangy tomato sauce make it a uniquely satisfying dish that bridges breakfast and dinner.

Common mistakes include over‑cooking the eggs, which turns the yolk solid; burning the onion, which adds bitterness; and using too much liquid sauce, resulting in a watery base.

Covering the pan traps steam, cooking the egg whites evenly while keeping the yolks runny. Uncovered cooking would dry out the tops and lengthen the cooking time.

You can prepare the tomato sauce ahead and refrigerate it for up to two days. Reheat the sauce, then add fresh eggs and cook as directed just before serving.

The YouTube channel Italian Food Boss specializes in authentic Italian home cooking, focusing on simple, traditional recipes from various regions of Italy with clear step‑by‑step demonstrations.

Italian Food Boss emphasizes quick, budget‑friendly dishes that use pantry staples while still honoring regional flavors, whereas many other channels often focus on elaborate or restaurant‑style preparations.