Ciao Italia 1918-r1260 Eggs in Purgatory
Ciao Italia 1918-r1260 Eggs in Purgatory is a easy Italian recipe that serves 3. 130 calories per serving. Recipe by Mary Ann Esposito on YouTube.
Prep: 15 min | Cook: 26 min | Total: 51 min
Cost: $5.20 total, $1.73 per serving
Ingredients
- 8 pieces Plum Tomatoes (ripe, peeled, seeded and diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 2 tablespoons Flat‑Leaf Italian Parsley (chopped)
- 3 large Eggs (fresh, at room temperature)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare the tomatoes
Blanch the plum tomatoes briefly, then peel off the skins, cut them in half, remove the seeds with a spoon or small knife, and dice the flesh into bite‑size pieces.
Time: PT10M
Sauté garlic
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Time: PT2M
Temperature: medium heat on stove
Cook the tomato sauce
Add the diced tomatoes to the skillet, stir, and let them simmer, stirring occasionally, until they break down into a thick sauce, about 20 minutes.
Time: PT20M
Temperature: medium‑low heat
Add parsley and create depressions
Stir in the chopped flat‑leaf parsley, then use the back of a spoon to make three small wells in the sauce—one for each egg.
Time: PT5M
Preheat the oven
While the sauce is simmering, preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Add the eggs
Crack a fresh egg into each well, being careful not to break the yolk. Sprinkle each egg with a pinch of salt and pepper.
Time: PT5M
Bake the eggs
Transfer the skillet to the preheated oven and bake until the egg whites are set but the yolks are still runny, about 5–7 minutes. Check at the 5‑minute mark.
Time: PT6M
Temperature: 350°F
Serve
Remove the skillet from the oven, let it rest a minute, then serve directly with crusty bread for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 130
- Protein
- 6g
- Carbohydrates
- 5g
- Fat
- 9g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Plum Tomatoes: Roma tomatoes, canned crushed tomatoes (drained)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Flat‑Leaf Italian Parsley: curly parsley, fresh basil (smaller amount)
- Instead of Eggs: duck eggs, quail eggs (adjust quantity)
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper, crushed red pepper flakes (pinch)
Equipment Needed
- Large Skillet or Oven‑Safe Frying Pan
- Chef’s Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring Spoons (optional)
- Oven
- Baking Sheet (optional for extra stability) (optional)
Critical Steps — Do Not Skip
- Peeling and seeding the plum tomatoes to avoid bitterness and excess liquid.
- Creating deep enough wells in the sauce so the eggs stay contained.
- Baking the eggs just until set to keep yolks runny.
Chef Tips from the Video
- Use the freshest eggs possible; they hold their shape better in the sauce.
- For extra flavor, finish with a sprinkle of grated Pecorino Romano or a drizzle of chili‑infused olive oil.
- Serve with toasted sourdough or Italian ciabatta to soak up the sauce.
Troubleshooting
Egg whites are still runny after baking time.
Return the skillet to the oven for another 1–2 minutes, or cover with foil to trap heat.
Sauce is too watery.
Continue simmering uncovered until excess liquid evaporates, or add a pinch of tomato paste.
Tomatoes stick to the pan and burn.
Stir more frequently and add a splash of water or broth if needed.
Storage
Refrigerator: Store leftover sauce (without eggs) in an airtight container for up to 2 days.
Freezer: Not recommended because the texture of the eggs changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato sauce a day ahead and refrigerate; reheat before adding eggs.
- You can blanch and peel the tomatoes in bulk and freeze them for up to 1 month.
Frequently Asked Questions
What is the cultural significance and history of Eggs in Purgatory in Italian cuisine?
Eggs in Purgatory, known in Italy as "Uova in Purgatorio," is a rustic farmhouse dish that dates back to peasant cooking, where simple ingredients like tomatoes, eggs and herbs were combined to create a hearty meal. It reflects the Italian tradition of using seasonal produce and making the most of every ingredient.
What are the traditional regional variations of Eggs in Purgatory in Italian cooking?
In Southern Italy, especially in Campania and Sicily, the dish often includes spicy red pepper flakes or a splash of red wine. In the north, you might find a touch of butter or cream added for richness. Some regions also garnish with grated Pecorino or fresh basil instead of parsley.
How is Eggs in Purgatory traditionally served in Italy?
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 scoop up the tomato‑egg mixture. It can be enjoyed for breakfast, lunch or a light dinner.
What occasions or celebrations is Eggs in Purgatory associated with in Italian culture?
While not tied to a specific holiday, Eggs in Purgatory is a popular comfort food for family gatherings, especially during the tomato harvest season in late summer, and is often prepared for a quick weekend brunch or a casual dinner.
What authentic ingredients are essential for traditional Eggs in Purgatory and what are acceptable substitutes?
The authentic ingredients are ripe plum (Roma) tomatoes, fresh flat‑leaf Italian parsley, extra‑virgin olive oil, and very fresh eggs. Acceptable substitutes include canned peeled tomatoes (drained), curly parsley, or other fresh herbs, and vegetable oil if olive oil is unavailable.
What other Italian dishes pair well with Eggs in Purgatory?
Eggs in Purgatory pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or with a side of sautéed greens like spinach or broccoli rabe. A glass of crisp Italian white wine such as Vermentino also complements the dish.
What are the most common mistakes to avoid when making Eggs in Purgatory?
Common mistakes include over‑cooking the eggs so the yolks become hard, not removing enough tomato seeds which can make the sauce watery, and letting the garlic burn. Also, using old eggs can cause them to spread and lose shape in the sauce.
Why does this Eggs in Purgatory recipe use fresh plum tomatoes instead of canned tomatoes?
Fresh plum tomatoes provide a brighter, less acidic flavor and a chunkier texture that holds up better when the eggs are baked. Canned tomatoes can be used in a pinch, but they often add extra liquid and a cooked‑in taste that changes the dish’s character.
Can I make Eggs in Purgatory ahead of time and how should I store it?
You can prepare the tomato sauce ahead and refrigerate it for up to 2 days. Reheat the sauce, create fresh wells, add the eggs, and bake just before serving. Do not store the baked eggs for more than a few hours as the yolks will continue to set.
What does the YouTube channel Mary Ann Esposito specialize in?
The YouTube channel Mary Ann Esposito focuses on authentic Italian home cooking, sharing classic recipes, regional traditions, and practical tips for preparing Italian dishes in a home kitchen.
How does the YouTube channel Mary Ann Esposito's approach to Italian cooking differ from other cooking channels?
Mary Ann Esposito emphasizes traditional techniques, seasonal ingredients, and cultural storytelling, often demonstrating classic Italian dishes with a focus on simplicity and authenticity, unlike many channels that prioritize modern twists or high‑tech gadgets.
Last updated: August 24, 2026
