Uova al Purgatorio (Eggs in Purgatory)
Make Uova al Purgatorio (Eggs in Purgatory), an Italian (Southern) breakfast recipe with canned crushed tomatoes, large eggs, garlic cloves. It has about 30 min, about 380 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Uova al Purgatorio (Eggs in Purgatory) is an Italian (Southern) breakfast recipe that takes about 30 min, makes 2 servings, has about 380 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
The one tool that makes chopping vegetables, herbs, meat, and meal prep faster.
View on Amazon
Best for eggs, pancakes, delicate fish, and low-fuss weeknight cooking.
View on Amazon
Useful for sauces, smoothies, dressings, soups, salsa, and quick purees.
View on AmazonUova al Purgatorio (Eggs in Purgatory) ingredients
- 28 oz canned crushed tomatoes
- 4 large eggs
- 2 garlic cloves
- 0.5 tsp red pepper flakes
- 2 tbsp extra virgin olive oil
- 0.25 cup fresh basil leaves
- 4 slices crusty bread
- 0.5 tsp salt
- 0.25 tsp black pepper
How to make Uova al Purgatorio (Eggs in Purgatory)
- Mince the 2 garlic cloves. Finely chop the 1/4 cup fresh basil leaves, reserving a few for garnish. Slice the 4 slices of crusty bread and set aside.
- In a large, deep skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and 1/2 teaspoon red pepper flakes (if using) and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the 28 oz can of crushed tomatoes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to deepen.
- Once the tomato sauce has simmered, use the back of a spoon to create four shallow wells in the sauce. Ensure the wells are spaced out evenly to accommodate the eggs.
- Gently crack one large egg into each of the four prepared wells in the simmering tomato sauce. Try to keep the yolks intact if you prefer them runny.
- Cover the skillet and continue to cook over low heat for 5-8 minutes, or until the egg whites are just set and opaque, and the yolks are cooked to your desired consistency (runny, jammy, or firm).
- Remove the skillet from the heat. Sprinkle the chopped fresh basil generously over the eggs and sauce. You can also add a final drizzle of olive oil if desired.
- Serve the Uova al Purgatorio immediately, directly from the skillet, with the crusty bread for dipping into the flavorful tomato sauce and runny yolks.
Uova al Purgatorio (Eggs in Purgatory) FAQ
How do I make Uova al Purgatorio (Eggs in Purgatory)?
Make Uova al Purgatorio (Eggs in Purgatory) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Uova al Purgatorio (Eggs in Purgatory)?
The main ingredients include canned crushed tomatoes, large eggs, garlic cloves, red pepper flakes, extra virgin olive oil. The full ingredient list is included on this page.
How long does Uova al Purgatorio (Eggs in Purgatory) take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Uova al Purgatorio (Eggs in Purgatory)?
Recipe Genius estimates about 380 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.