Eggs in Purgatory, or Uova in Purgatorio, is a classic southern Italian egg-based dish. Here, the eggs are poached in a fiery and bright tomato sauce before being topped with grated Parmesan cheese and fresh basil leaves.
It has been said that the eggs in this dish represent souls while the spicy tomato sauce represents purgatory. Whatever way you look at it, this dish is the epitome of comfort food in skillet form. The sauce is sweet, spicy, aromatic, salty and nutty - all courtesy of the canned cherry tomatoes, Calabrian chilli paste, onions, garlic, Parmesan cheese and basil.
My Eggs in Purgatory recipe is ready in under 30 minutes, uses one skillet and couldn’t be simpler to whip up! It makes for a fresh and hearty breakfast, brunch, lunch or dinner and is a fantastic meal idea when you need a pick me up or are craving some comfort food. This dish can be enjoyed as is, but, if you’re a bread lover like me, this dish begs to be eaten with a slice or two of crusty bread. So, dig right in! If you’re in the mood for a warm and spicy meal, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 19 - 21 minutes
Total Time: 24 - 26 minutes
Serves: 3 - 6
Ingredients:
3 Tbsp olive oil
1/2 tsp Calabrian chilli paste (See Notes below)
1 medium red onion, finely chopped
1/2 tsp kosher salt
4 cloves of garlic, finely chopped
2 (389ml) cans of cherry tomatoes
6 eggs
1/4 cup Parmesan cheese, freshly grated
Additional grated Parmesan cheese and 10 basil leaves, as garnish
Instructions:
In a large skillet set over medium heat, add the olive oil, Calabrian chilli paste, onion and salt. Cook the mixture for 6 minutes or until the onions have softened, stirring often. Add the garlic and cook for an additional minute.
Pour in the canned cherry tomatoes and give it a good mix. Cook the mixture for 8 minutes to allow the flavours to meld and for the sauce to thicken.
Using the back of a spoon, create 6 wells in the tomato sauce. Crack an egg into each of the wells and then sprinkle Parmesan cheese over top. Cover and cook for 4 - 6 minutes, depending on your desired level of doneness. You want to ensure that your egg whites are fully set.
Garnish with fresh basil (torn or whole leaves) and serve it with a slice or two of crusty bread. Enjoy!
Notes:
Some Like it Hot and Some Not So Much: Whatever your preference may be with respect to heat level, this dish can be modified to please just about anyone. If you prefer things extra spicy, feel free to add more chilli paste. If you prefer a milder spice profile, simply reduce the chilli paste to 1/4 tsp. If you don’t have an appetite for any spice, you can simply omit the chilli paste all together, without compromising the taste of this dish.
I Don’t Have Any Calabrian Chilli Paste: If you don’t have Calabrian chilli paste stored in your refrigerator or pantry, you can simply substitute it with red chilli flakes on a 1:1 basis. These peppers have similar heat profiles, however, Calabrian chillies have a fruitier flavour.
Cooking the Eggs: It’s really dealers choice here! A cook time of 4 minutes will yield a runnier and jammier yolk, while 6 minutes will produce a fully cooked yolk.
