📝 About This Recipe
A soul-warming Neapolitan classic, Uova in Purgatorio features farm-fresh eggs 'trapped' in a fiery, aromatic tomato sauce representing the flames of purgatory. This humble yet sophisticated dish relies on the quality of its simple ingredients—San Marzano tomatoes, spicy chili flakes, and sharp Pecorino Romano. It is the ultimate comfort food, offering a perfect balance of rich, runny yolks and a zesty, garlic-infused sauce that demands to be mopped up with crusty bread.
🥗 Ingredients
The Sauce Base
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 piece Yellow Onion (small, finely diced)
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust to your heat preference)
The Purgatory (Tomato Sauce)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or pulsed in a blender)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 6-8 pieces Fresh Basil Leaves (torn by hand)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Souls (Eggs & Toppings)
- 4-6 pieces Large Eggs (room temperature for even cooking)
- 1/4 cup Pecorino Romano Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 loaf Italian Crusty Bread (sliced and toasted for serving)
👨🍳 Instructions
-
1
Place a large, deep skillet or cast-iron pan over medium heat and add the extra virgin olive oil.
-
2
Add the diced onions to the pan and sauté for 4-5 minutes until they become translucent and soft, but not browned.
-
3
Stir in the sliced garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic is fragrant and just begins to turn golden.
-
4
Add the tomato paste to the center of the pan. Stir it into the oil and aromatics for 2 minutes to caramelize it slightly, which removes the raw metallic taste.
-
5
Pour in the hand-crushed San Marzano tomatoes. Stir well to combine all ingredients and season with sea salt and black pepper.
-
6
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 12-15 minutes until the sauce has thickened slightly and the flavors have melded.
-
7
Stir in the torn fresh basil leaves. Taste the sauce and adjust the salt or heat as needed.
-
8
Using the back of a large spoon, create 4 to 6 small wells (indentations) in the simmering tomato sauce, spaced evenly apart.
-
9
Carefully crack one egg into a small ramekin first, then slide it into one of the wells. Repeat for all eggs. This ensures no shells fall into the 'purgatory' and the yolks stay intact.
-
10
Cover the skillet with a tight-fitting lid. This traps the steam and cooks the tops of the eggs perfectly.
-
11
Cook for 3-5 minutes. Check frequently: you want the whites to be fully set and opaque, but the yolks should still be soft and jiggly.
-
12
Remove the pan from the heat immediately to prevent overcooking the yolks.
-
13
Generously sprinkle the freshly grated Pecorino Romano and chopped parsley over the top. Add an extra crack of black pepper if desired.
-
14
Serve immediately straight from the pan, ensuring each person gets a generous portion of sauce and at least one or two eggs.
💡 Chef's Tips
Use room temperature eggs to ensure the whites set at the same time the yolks reach that perfect runny consistency. Don't rush the sauce; letting the tomatoes simmer for at least 15 minutes is key to developing the rich, non-acidic flavor profile. If you prefer a smokier flavor, add a pinch of smoked paprika or a small amount of diced pancetta at the beginning with the onions. For a cleaner presentation, crack each egg into a fine-mesh sieve over a bowl first to remove the thin, watery part of the white before adding to the sauce. Always serve with high-quality toasted sourdough or ciabatta; the 'scarpetta' (mopping up the sauce) is the best part of the meal.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like Greco di Tufo or a light chilled Rosato. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the yolks. Add a side of sautéed bitter greens like rapini or kale for a complete, nutritious brunch. For a heartier dinner, serve the eggs and sauce over a bed of creamy polenta. Offer extra red pepper flakes and olive oil at the table for guests to customize their heat level.