One of my favorite egg dishes is eggs in purgatory! It is a sister to shakshuka, the Middle Eastern version of this. It is an easy one pan dish that comes together in under a half an hour and is great for serving crowds! It is a classic Italian dish features eggs poached in a spicy tomato sauce, making it the perfect breakfast or brunch option for those who like a little heat.

History of Eggs in Purgatory

Eggs in Purgatory, also known as Uova al Purgatorio in Italian, is a classic Italian dish that has been around for centuries. The dish is said to have originated in southern Italy, where it was a popular breakfast or brunch option for farmers and laborers. The name “purgatory” comes from the fiery red tomato sauce that the eggs are poached in, which is meant to symbolize the flames of purgatory.

Variations of Eggs in Purgatory

While the classic version of Eggs in Purgatory is delicious on its own, there are plenty of variations to try if you want to mix things up. Here are a few ideas:

  • Add chorizo or sausage to the tomato sauce for a meatier version.
  • Swap out the crushed tomatoes for salsa for a Mexican-inspired twist.
  • Top with crumbled feta cheese for a Mediterranean flavor.
  • Serve over a bed of polenta or grits for a heartier meal.

Definitely give this dish a go to spice up your breakfast!

@kellyscleankitchen

How to make Eggs in Purgatory 🍳 #eggsinpurgatory #eggs #cooking #breakfast #brunch

♬ Golden Hour: Piano Version – Andy Morris
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 25 Mins
  • TOTAL TIME: 35 Min

Serve this with some grilled or toasted bread!

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 5 cloves of garlic, minced
  • Pinch of red pepper flakes
  • 1 can 28 oz chopped tomatoes
  • Salt
  • Pepper
  • 1/4 cup fresh basil, chiffonade 
  • 4-6 eggs
  • Crusty bread for service
  • Minced parsley garnish

Preparation:

STEP 1.

In a large skillet with a lid, heat oil over medium heat. Saute onions, bell pepper until translucent. Add the sliced garlic, red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low. 

STEP 2.

Simmer the mixture, squashing the tomato pieces with a wooden spoon, for 20 minutes. Stir in salt and pepper to taste.

STEP 3.

Using a spoon, make 6 divots in the tomato sauce and crack the egg into each divot. Cover the pan and cook until the eggs are set, around 2-3 minutes.

STEP 4.

Serve with toast bread and top with parsley.

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