Eggs in Purgatory (Uova in Purgatorio) is a traditional Southern Italian comfort dish, historically served as a hearty breakfast or simple supper for farmers who needed quick, protein‑rich meals. The name evokes the idea of eggs ‘baptized’ in a fiery tomato sauce, symbolizing the purgatorial flames of the sauce.

In Campania and Sicily the dish often includes capers or olives for briny contrast, while in the Lazio region a touch of Pecorino cheese is sprinkled on top. Some versions use fresh tomatoes instead of canned, and the heat level varies with the amount of chili flakes or fresh chilies added.

It is typically served hot in the skillet or transferred to a shallow bowl, accompanied by thick slices of rustic bread such as ciabatta or country loaf, which are used to scoop up the sauce and runny yolk.

While not tied to a specific holiday, Eggs in Purgatory is a popular weekend brunch dish and is often prepared for festive family gatherings when a quick, satisfying meal is needed after a day of market shopping or outdoor activities.

Authentic ingredients include San Marzano tomatoes, extra‑virgin olive oil, fresh eggs, and a pinch of red chili flakes. Acceptable substitutes are any high‑quality plum tomatoes, a neutral oil if olive oil is unavailable, and cayenne pepper in place of chili flakes.

Eggs in Purgatory pairs beautifully with a simple arugula salad dressed with lemon, a side of roasted potatoes, or a glass of crisp Italian white wine such as Verdicchio. It also complements antipasto plates featuring cured meats and olives.

The dish’s uniqueness lies in the dramatic contrast of silky poached eggs nestled in a bright, spicy tomato broth, creating a comforting yet vibrant flavor profile that showcases the Italian love for simple, high‑quality ingredients.

Common mistakes include over‑cooking the eggs, which turns the yolks solid, and adding the chili flakes too early, which can make the sauce overly bitter. Also, using low‑quality canned tomatoes can result in a bland sauce.

Canned San Marzano tomatoes provide consistent sweetness, low acidity, and a rich, meaty texture that fresh tomatoes often lack, especially out of season. This ensures a flavorful sauce with minimal prep time.

Yes, you can prepare the tomato sauce up to step 4, let it cool, and refrigerate in an airtight container for up to three days. Reheat gently, then add and cook the eggs just before serving for best texture.

The sauce should be slightly chunky with a glossy sheen, and the eggs should have fully set whites while the yolks remain bright yellow and runny. The dish should look vibrant red with specks of chili and a fresh green garnish.

The dish is done when the egg whites are opaque and no longer translucent, and the yolks are still soft to the touch. A gentle jiggle of the skillet should not cause the yolks to break.

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