This Southern Italian dish of eggs poached in a spicy tomato sauce is fantastic for brunch, breakfast, or even a light supper.
Whole canned tomatoes have better flavor than diced canned tomatoes, and they are more consistent year-round than fresh ones.Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks pleasantly runny.
The Southern Italian dish of eggs in purgatory—"uova in purgatorio" in Italian—has been a go-to meal for my family since I was young. I grew up in an Italian-American household where my mom always had the freezer stocked with a few quarts of homemade tomato sauce to thaw out for various meals, and eggs in purgatory was a frequent quick breakfast.
The one-skillet dish features eggs gently poached in a bright, savory tomato sauce spiked with red pepper flakes and a pop of fresh basil. The rich yolks mingle with the spicy sauce, and everything gets scooped up with crusty bread, making it an excellent breakfast‑for‑dinner option. The name “purgatory" is believed to come from the red, bubbling, spicy tomato sauce, which represents the flames surrounding the souls in limbo in purgatory.
Even if you don’t have premade sauce on hand like my family always did, you can make eggs in purgatory in less than 30 minutes. Plus, it can be customized with ingredients you have on hand and want to use up, such as crumbled cheese, olives, sausage, or sautéed vegetables. Here are a few tips to prepare this simple, rustic egg dish with a devilishly good tomato sauce.
A perfect sauce for eggs in purgatory should be slightly chunky, which is why I like to crush whole tomatoes by hand. Plus, whole peeled tomatoes typically work better for sauces than diced tomatoes or crushed tomatoes—that’s because diced tomatoes are packed with calcium chloride, which helps them keep their diced shape even after extended cooking, preventing them from turning into a cohesive sauce.
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