Eggs in purgatory, uova in purgatorio in Italian, is a quick and easy onepot recipe for a wholesome lunch or dinner.

They are made with eggs poached in a simple, fresh, tasty tomato sauce, topped with fresh basil and cheese.

Eggs in purgatory in a white skillet.

You will love eggs in purgatory

Eggs in Purgatory are eggs cooked in a flavorful tomato sauce from Naples, Italy.

It is often served with a slice of homemade bread or foccacia bread to sop up the sauce leftovers.

The flavor is similar to Middle Eastern Shakshuka, Turkish eggs menemen, and Mexican Huevos Rancheros, although there seems to be no clear connection between them.

Eggs in purgatory are part of the Italian “cucina povera,” a humble but nutritious Italian cooking style originating from rural cooking.

Eggs in purgatory with fresh basil leaves.

Eggs in purgatory is made with simple, easy-to-find ingredients that anyone can afford.

The tomato sauce is similar to marinara sauce and pomodoro sauce, a familiar flavor that will please everyone around your table.

You can serve this onepot meal for breakfast, lunch or as a meatless dinner. It’s also excellent for a Sunday brunch as a savory alternative to french toast and pancakes 😋.

Ingredients

Ingredients for eggs in purgatory.

Quantities are in the recipe box at the bottom of the page.

  • Eggs: we recommend eggs from the farmer’s market or organic eggs.
  • Tomatoes: the best tomatoes are Canned San Marzano tomatoes or whole canned peeled tomatoes. You can substitute crushed canned tomatoes, tomato puree, or fresh cherry tomatoes for San Marzano.
  • Onion and garlic: used for the initial flavor base or soffritto.
  • Extra virgin olive oil.
  • Fresh herbs: add fresh basil, Italian parsley, or both.
  • Dried herbs: you can add dried oregano. It’s optional.
  • Cheese: that is optional. We love eggs in purgatory with diced scamorza cheese, but you can also use provolone, mozzarella, caciocavallo, or any other cheese that can melt. Even a grating of parmesan would work beautifully.
  • Bread: we recommend a rustic, artisanal loaf to sop up the juices of eggs and tomatoes. Toast the bread with a bit of olive oil for even more taste. Alternatively, our homemade no-knead focaccia is always a good choice.
Eggs in purgatory served with homemade bread.

How to make eggs in purgatory

Heat the extra virgin olive oil in a skillet large enough to contain four eggs.

Add chopped onion and sauté on medium heat for 3 minutes. Add grated garlic and red pepper flakes and sauté one more minute.

Pour in the San Marzano tomatoes and crush them with a fork.

Season with salt, black pepper, and dried oregano and simmer on medium-high heat for 10 minutes or until the sauce thickens.

Tomato sauce for eggs in purgatory.

With a spoon, make four craters in the tomato sauce and fill them with the eggs, taking care not to damage the yolk.

Optionally, you can add diced scamorza cheese or any other cheese that melts. You can season the egg whites with a pinch of salt.

Eggs in purgatory with four eggs and cubes of cheese.

Cover with a lid and cook on medium-low heat for about 5 minutes or until the eggs are cooked to your liking.

Note that eggs in purgatory should have a set egg white and a runny yolk.

Eggs in purgatory with four eggs cooking in the skillet.

Finish with a handful of chopped fresh basil and a drizzle of good olive oil.

Although simple, eggs in purgatory are a satisfying and nutritious meal, especially when served with cheese and homemade bread.

We recommend serving this with a big mixed-leaf salad, sautéed kale, or sautéed mushrooms as a side.

Eggs in purgatory in a white skillet and fresh basil.

Questions

Why is it called eggs in purgatory?

The name comes from the color of the dish, which vaguely reminded people of purgatory.

In Catholic teachings, is a place of suffering filled with the souls of people who committed sins and paid their dues before going to heaven.

The red tomato sauce represents the flames of hell, and the white of the eggs represents the souls.

Religion aside, this dish is easy and delicious, which makes it one of our go-to vegetarian dinners when we need a quick meal.

Serve it with a thick slice of crusty artisan bread, and you will be in for a treat!

Can you use a cast iron skillet?

You can cook the tomato sauce in a well-seasoned cast iron skillet as this recipe comes together in less than 15 minutes, and the tomato’s acidity doesn’t have time to damage the skillet.

However, remove the dish from the skillet and store it in a glass container once cooked.
Alternatively, you can use a nonstick skillet or a stainless steel skillet.

Storage

This dish is best right after it’s made.

Keep leftovers in the fridge for up to 24 hours. Reheat in the microwave or in the oven.

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eggs in purgatory in a white skillet with basil.

Eggs in Purgatory

5 from 1 vote
Eggs in purgatory, or uova in purgatorio in Italian, is a quick and easy onepot recipe for a healthy lunch or dinner.
They are made with eggs poached in a simple, fresh, tasty tomato sauce, topped with fresh basil and cheese.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Course: Brunch, Main Course
Cuisine: Italian

Ingredients 

  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 1 clove garlic grated
  • 1 large 28-ounce can San Marzano tomatoes or whole canned peeled tomatoes
  • 4 eggs
  • ¾ teaspoon salt or more to taste
  • teaspoon black pepper or red pepper flakes
  • 6 leaves basil
  • ½ teaspoon dried oregano
  • 3 ounces scamorza cheese optional – substitute provolone, grated parmesan, or crumbled feta.

Instructions 

  • Heat 1 tablespoon extra virgin olive oil in a skillet and sauté 1 small onion (chopped) for 3 minutes.
    Add 1 clove garlic (grated) and sauté one more minute.
    Pour in 1 large 28-ounce can San Marzano tomatoes and crush them with a fork.
    Season with ¾ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon dried oregano, and optionally a pinch of red pepper flakes.
    Simmer on medium-high heat for 10 minutes. Stir occasionally.
    Tomato sauce for eggs in purgatory.
  • With a spoon, make four craters in the tomato sauce and fill them with 4 eggs, taking care not to damage the yolk.
    Optionally, you can also add 3 ounces scamorza cheese (diced) scattered on top of the sauce.
    Tip: Season the egg whites with a pinch of salt.
    Eggs in purgatory with four eggs and cubes of cheese.
  • Cover with a lid and cook on medium low heat for about 5 minutes or until the eggs are cooked to your liking (yolks should be runny).
    Serve with 6 leaves basil on top, a drizzle of good oil, and toasted crusty bread.
    Eggs in purgatory with toasted bread and salt on the side.

Notes

SUBSTITUTIONS
San Marzano: Substitute whole canned peeled tomatoes, crushed or diced tomatoes, tomato puree or passata, or halved cherry tomatoes. If you use fresh tomatoes they might need longer cooking time.
Basil: Substitute fresh Italian parlsey.
Scamorza cheese: scamorza cheese could be hard to find if you live outside of Italy.
You can substitute a sprinkling of parmesan cheese or another cheese that melts such as provolone, fontina, feta, or even diced mozzarella.
STORAGE
This dish is best right after it’s made. Keep leftovers in the fridge for up to 24 hours. Reheat in the microwave.
CAN I USE A CAST IRON SKILLET?
You can cook eggs in purgatory in a well-seasoned cast iron skillet as this recipe comes together in less than 15 minutes, and the tomato’s acidity doesn’t have time to damage the skillet.
However, remove the dish from the skillet and store it in a glass container once cooked.
Alternatively, you can use a nonstick skillet or a stainless steel skillet.

Nutrition

Serving: 1of 2, Calories: 431kcal, Carbohydrates: 24g, Protein: 26g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 357mg, Sodium: 1881mg, Potassium: 1031mg, Dietary Fiber: 5g, Sugar: 12g, Vitamin A: 1407IU, Vitamin B6: 1mg, Vitamin C: 42mg, Vitamin E: 5mg, Vitamin K: 27µg, Calcium: 522mg, Folate: 90µg, Iron: 6mg, Manganese: 0.5mg, Magnesium: 75mg, Zinc: 3mg
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Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 1 vote

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2 Comments

  1. 5 stars
    Awesome authentic recipe. Made this for dinner shortly after you published it and it was delish. It came together in 15 mins and the flavor was so good my husband wants it again for brunch this weekend. We have some Italian American friends over and he wants il to impress them. Thanks for this delicious and easy vegetarian recipe. God bless.

    1. Thank you so much for your message, Julia!
      We are so happy you and your husband loved the eggs in purgatory.
      I’m sure your American-Italian friends will be impressed 🙂
      All the best,
      Nico