Eggs in Purgatory (Uova in Purgatorio) is a traditional Southern Italian breakfast that dates back to peasant kitchens, where simple pantry staples like tomatoes, garlic, and eggs were combined for a hearty start to the day.

In Naples the dish often includes capers and olives, while in Sicily a touch of ricotta or pecorino cheese is sometimes sprinkled on top before serving.

It is traditionally served hot in the skillet or a shallow earthenware dish, accompanied by thick slices of crusty bread or focaccia for dipping into the runny yolk and sauce.

It is a common weekend or holiday breakfast, especially on festive mornings like Easter or family gatherings when a simple yet satisfying dish is desired.

A light arugula salad with lemon vinaigrette, fresh fruit, or a side of sautéed greens balances the richness of the eggs and marinara.

The dish combines the comforting acidity of tomato sauce with the luxurious runny yolk, creating a contrast of flavors and textures that is uniquely Italian.

Over‑cooking the eggs, using too high heat which toughens the whites, and burning the garlic are the top pitfalls. Keep the heat medium‑low and watch the sauce closely.

Covering traps steam, allowing the egg whites to set evenly without drying out the yolks, which keeps the yolks beautifully runny.

The tomato sauce can be prepared a day ahead and refrigerated. Reheat the sauce, then add fresh eggs and cook them just before serving for optimal texture.

The YouTube channel meatlikemike focuses on straightforward, meat‑centric and comfort‑food recipes presented in a clear, step‑by‑step style for home cooks of all skill levels.

meatlikemike emphasizes quick, pantry‑based Italian dishes that can be made with minimal equipment, whereas many other Italian channels often showcase more elaborate, restaurant‑style preparations.