Uova in Purgatorio (Eggs in Purgatory)

Uova in Purgatorio

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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


  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.


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