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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.