Uova in Purgatorio (Eggs in Purgatory)

Uova in Purgatorio: a classic way to savor the tomato harvest with this traditional, timeless, Italian dish. Poached eggs in a rich, sweet, fresh Roma tomato sauce, flavored with extra virgin olive oil, garlic, onion, basil, salt and pepper. 

[This post is sponsored by the Italian Center Shop. We've been compensated but all opinions are our own.]

I hope you enjoy when we share with you some of our favorite, traditional, Italian recipes. The recipe for Uova in Purgatorio, Eggs in Purgatory, is timeless and you can find it mostly in Naples and surrounding area, but it is also popular in the center-southern Italian regions. Like the majority of old, peasant, Italian dishes, its simplicity goes hand in hand with a rich taste and a high nutritional value, even though it uses few "poor" ingredients.

To find an explanation on the name of the dish: Uova in Purgatorio, Eggs in Purgatory, we have to go to Naples, and stroll along the alleys of the old town, where you can find many shrines dedicated to various Saints, and in almost all of them there is a corner dedicated to the souls in Purgatory. They are depicted by white figures wrapped in flames. The white of the eggs in the red sauce would want to represent the souls escaping from the flames. There you have it 🙂 .

A simple, quick, dish to make, that uses just few ingredients. But of course, when you use few ingredients, pay attention to the freshness and quality: eggs, tomatoes, basil, olive oil, have to be of the best quality. We used free run organic eggs, fresh Roma tomatoes, cold pressed extra virgin olive oil, basil, garlic, onion from my in-law's garden, salt, pepper (and a pinch of chili flakes, always a welcomed addition in Italian dishes). Some recipes call for just onion, some for just garlic, some for both, and that was our choice, a little bit of both: onion for some sweetness, garlic for some punch. You can use canned tomatoes, when tomato season is over, but we love when we can use seasonal ingredients, when their flavor is at a peak.

Uova in Purgatorio, Eggs in Purgatory, are a tasty idea, suitable for breakfast, brunch, lunch or dinner.

It depends on your preferences (or where you live. In Italy they are considered a lunch or dinner option, but definitely not a breakfast possibility).

We had them for dinner, in one of our "easy and quick vs. rich and tasty" weeknight meal. It was a lazy night, when all we wanted was something that combined the least effort with the maximum comfort. It goes something like this: wash and dice the tomatoes, grab a frying pan or a cast iron pan, pour 2-3 tablespoons of that golden jewel that is e.v.o. oil (we like to splurge on that 😉 ), sautée the garlic and chopped onion with the pinch of chili flakes (peperoncino), add the diced tomatoes and the basil leaves. Cook for few minutes, until reduced a bit to a tomato sauce, then season with salt and pepper to your taste. With a wooden spoon, make wells in the sauce to house the eggs. Crack the eggs into the wells and season with a pinch of salt and pepper. Cover and cook the eggs until done to your liking. I like mine more on the well done side, while Loreto likes his more on the runnier side. Guess who won 🙂 . The best part is when you finally taste it: scoop the eggs with some tomato sauce onto a plate and serve with a crusty rustic bread, toasted or not. The eggs might be in Purgatory, but sure you'll be in Heaven 🙂 .

Enjoy!

Song of the day: "Stairway to Heaven ", Led Zeppelin. 

Uova in Purgatorio (Eggs in Purgatory)

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• Total Time: 20 minutes

Ingredients

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• 4 organic, free run eggs
• 8 ripe Roma tomatoes
• 2 tablespoons olive oil
• 2 whole garlic cloves
• 1 small onion, chopped
• pinch of chili flakes (optional)
• 4 fresh basil leaves
• Salt & pepper to taste

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Instructions

1. Wash and dice tomatoes.
2. Drizzle olive oil in a cast iron pan and bring to medium heat.
3. Add garlic, chopped onion, and chili flakes if you want it a bit spicy, and let infuse into the oil.
4. Toss in diced tomatoes and basil leaves.
5. Season with salt and pepper.
6. Cook for about 12 minutes or until reduced to tomato sauce.
7. With a wooden spoon, make four wells in the sauce to house the eggs.
8. Crack eggs into wells.
9. Season eggs with salt and pepper.
10. Cover and cook eggs for 3 minutes (soft) or until done to your liking.
11. Scoop eggs with some tomato sauce onto a plate and serve with a crusty rustic bread, toasted or warmed your favorite way.

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4 servings

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P.S. While you're reading this post, we'll be on a plane, or just landed, or already on our well deserved Italian Holiday. Don't worry, we cooked and baked full throttle before leaving so we wouldn't leave you without new recipes. Plus, there will be updates on our vacation on our Facebook, Twitter, and Instagram pages.

[This post is sponsored by the Italian Center Shop. We've been compensated but all opinions are our own.]

Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.