📝 About This Recipe
A classic Neapolitan comfort dish, Eggs in Purgatory features delicate farm-fresh eggs poached directly in a vibrant, spicy tomato sauce. The name evokes the 'souls' of the white eggs surrounded by the 'flames' of red pepper and rich tomato, creating a visually stunning and deeply savory meal. It is the ultimate one-pan brunch or rustic dinner, balancing the richness of runny yolks with the bright acidity of Italian San Marzano tomatoes.
🥗 Ingredients
The Spicy Tomato Base
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or pulsed briefly in a blender)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 Yellow Onion (small dice)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 to 1 teaspoons Red Chili Flakes (adjust to your heat preference)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
The Eggs
- 8 pieces Large Eggs (at room temperature for even cooking)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Finishing and Garnish
- 1/4 cup Pecorino Romano Cheese (freshly grated)
- 2 tablespoons Fresh Italian Parsley (chopped)
- 5-6 pieces Fresh Basil Leaves (torn)
- 1 loaf Crusty Italian Bread (sliced and toasted for dipping)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or sauté pan, heat the extra virgin olive oil over medium heat until shimmering.
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2
Add the diced onions to the skillet and sauté for 5-6 minutes until they become translucent and soft, but not browned.
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3
Stir in the sliced garlic and red chili flakes. Cook for another 60-90 seconds until the garlic is fragrant and just beginning to turn golden.
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4
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, to caramelize the sugars and deepen the color.
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5
Pour in the crushed San Marzano tomatoes and their juices. Add the dried oregano and a pinch of salt and pepper.
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6
Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce thicken and the flavors meld for about 12-15 minutes, stirring occasionally.
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7
Taste the sauce and adjust the seasoning. It should be bold and slightly spicy to contrast the richness of the eggs.
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8
Using the back of a large spoon, create 8 small wells in the simmering tomato sauce, spaced evenly apart.
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9
Carefully crack one egg into a small ramekin first, then gently slide it into one of the wells. Repeat for all 8 eggs.
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10
Season the top of each individual egg yolk with a tiny pinch of salt and black pepper.
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11
Cover the skillet with a tight-fitting lid. This creates a steaming effect that cooks the tops of the eggs while the bottoms poach in the sauce.
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12
Cook for 3-5 minutes. Check at the 3-minute mark; the whites should be opaque and set, but the yolks should still be jiggly and runny.
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13
Remove the pan from the heat immediately to prevent overcooking the yolks.
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14
Sprinkle the grated Pecorino Romano, chopped parsley, and torn basil leaves over the entire dish.
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15
Serve immediately straight from the skillet, ensuring each person gets two eggs and plenty of sauce, accompanied by thick slices of toasted bread.
💡 Chef's Tips
Always use the best quality canned tomatoes you can find, as they are the star of the sauce; San Marzano D.O.P. are the gold standard. Cracking eggs into a separate ramekin before adding them to the pan ensures no shell fragments get into the sauce and prevents a broken yolk from ruining the batch. If you prefer fully cooked yolks, simply leave the lid on for an extra 2 minutes or until they reach your desired firmness. Do not skip the tomato paste; it provides the essential 'umami' backbone that makes the sauce taste like it has been simmering for hours. For a vegetarian version, ensure your cheese is made with microbial rennet, or swap the Pecorino for nutritional yeast.
🍽️ Serving Suggestions
Serve with thick, toasted sourdough or ciabatta rubbed with a raw garlic clove for the ultimate dipping experience. Pair with a crisp, chilled Italian white wine like Greco di Tufo or a light-bodied red like Valpolicella. A simple side salad of arugula tossed with lemon juice and olive oil provides a refreshing peppery crunch to cut through the richness. For an extra indulgent meal, add a few dollops of fresh ricotta cheese to the sauce just before serving. Top with a drizzle of spicy chili oil or 'nduja if you want to lean into the 'purgatory' heat level.