Eggs in Purgatory (Uova in Purgatorio) is a rustic Italian comfort dish that dates back to peasant kitchens, where abundant summer tomatoes were combined with eggs to create a hearty meal. The name evokes the fiery red tomato sauce as the flames of purgatory and the poached eggs as souls making their final passage.

In Southern Italy, the dish often includes spicy Calabrian peppers and a splash of red wine, while in the Lazio region it may be finished with Pecorino Romano instead of Parmesan. Some northern versions add pancetta or sausage for extra richness.

It is traditionally served hot straight from the skillet, accompanied by crusty country bread (pane casereccio) for sopping up the sauce. In some regions it is enjoyed as a hearty breakfast, while in others it appears as a light lunch or dinner.

The dish is popular during the summer tomato harvest when fresh tomatoes are abundant. It is also a common comfort food for family gatherings, weekend brunches, and informal dinner parties.

Authentic ingredients include ripe fresh tomatoes, extra‑virgin olive oil, fresh basil, and Parmesan cheese. Acceptable substitutes are canned crushed tomatoes, dried herbs, or Pecorino Romano if Parmesan is unavailable.

Eggs in Purgatory pairs beautifully with a simple arugula salad dressed with lemon, a side of sautéed greens, or a bowl of creamy polenta. A glass of crisp Italian white wine such as Verdicchio complements the acidity of the tomato sauce.

Its uniqueness lies in the symbolic storytelling—bright, fiery tomato sauce representing purgatorial flames and the poached eggs symbolizing souls. The dish also showcases the Italian philosophy of letting a few high‑quality ingredients shine.

Common mistakes include over‑blanching tomatoes, which makes the flesh mushy; over‑cooking the eggs, resulting in hard whites; and adding too much liquid, which dilutes the sauce. Follow the timing cues and keep heat moderate.

Blanching and shocking allow the skins to peel off easily while preserving the fresh, bright flavor of the tomatoes. Roasting would add a smoky depth but changes the traditional texture and color that the recipe aims to achieve.

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