A flavorful sauce made with freshly roasted tomatoes, garlic and onions. Topped with eggs, cooked in the sauce itself. Eggs in Purgatory is a dish that comes from Southern Italy and that is loved worldwide, eaten for breakfast, lunch or dinner!
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Eggs and tomatoes remind me of the first dish I ever cooked. I was probably 9 or 10 and in a schoolbooks, there was a "recipe" for scrambled eggs with tomato sauce, so I wanted to try it myself. That is the first time I remember cooking by myself and it was not bad!
Roasted Tomato Eggs in Purgatory is a hearty dish and a twist on the classic Italian eggs "Uova in Purgatorio." In this version, the tomato sauce is made with roasted tomatoes, which bring out a deeper, more caramelized flavor. The dish is beautifully simple yet rich in taste, with eggs poached in a vibrant tomato sauce that's been infused with garlic, onion, and basil. Served with crusty bread for dipping, Roasted Tomato Eggs in Purgatory is a warm, comforting embrace that's perfect for any time of day, be it a leisurely brunch, a quick lunch, or a cozy dinner.
If you're looking for more recipes featuring eggs, try also these Scrambled Eggs with Zucchini, or this Broccolini Frittata.
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What are Eggs in Purgatory?
Eggs in Purgatory, "Uova in Purgatorio" in Italian and "Ova 'mpriatorio" in Neapolitan dialect, are a classic peasant dish from Southern Italy, most precisely from Naples.
Originally, the eggs were cooked in the leftover Neapolitan Ragù, to finish it up the next day, if it wasn't enough to use it with pasta. Nowadays, the recipe evolved and it's more common to cook the eggs in a simple tomato sauce.
The peculiar name of this dish was chosen because the white of the eggs looks like souls in purgatory, surrounded by red flames, the tomato sauce.
Many compare Eggs in Purgatory with Shakshuka, but they're quite different, with very different origins. Shakshuka is filled with spices and vegetables and it's originally from the Middle East.
Ingredients
- Tomatoes: Choose fresh, ripe tomatoes for roasting to achieve a sweet, concentrated flavor foundation for the sauce. The roasting process will enhance their natural sweetness and depth. See below for more details.
- Olive Oil: Extra virgin olive oil adds a fruity, peppery note that complements the robust flavors of the dish.
- Garlic: Roasted garlic adds a sweet and nutty aromatic quality to the sauce, contributing to its complexity and depth.
- Onion: Roasted onion also adds sweetness to the tomato sauce.
- Eggs: The stars of the dish, eggs are gently poached in the tomato sauce, resulting in a creamy, soft texture that contrasts wonderfully with the rich sauce.
- Fresh Basil (a handful, chopped): Fresh basil leaves, added towards the end of cooking, offer a fragrant, sweet aroma and freshness that brightens the dish.
Which Tomatoes should I use?
Every summer I grow a few varieties of Tomato plants, like San Marzano, Cherry, and Beefsteak tomatoes. So for this recipe, I used all the tomatoes I had available, of all different varieties. Roasted tomatoes are always delicious, no matter which tomato you use.
Just a word of caution regarding small tomatoes like cherry tomatoes. They're usually sweet and when roasted they become even sweeter. So I wouldn't recommend using only sweet tomatoes.
Variations
- Cheesy: Add a layer of mozzarella or goat cheese atop the sauce before cracking the eggs into the skillet. The cheese melts into a gooey layer that beautifully complements the eggs and tomato sauce.
- Green Twist: Incorporate spinach or kale into the tomato sauce for an added nutritional boost and a pop of color. The greens wilt down and blend seamlessly into the dish, adding a fresh, earthy flavor.
- Meaty Version: For a heartier dish, include cooked chorizo, pancetta, or crumbled sausage in the sauce. The meat adds a smoky depth and extra protein, making the dish more substantial.
- Mushroom: Sautéed mushrooms can be added for a meaty texture without the meat. Their earthy flavor pairs well with the tomatoes and eggs, offering a delicious vegetarian option.
- Spicy Kick: For those who enjoy a bit more heat, add diced jalapeños or increase the amount of red chili flakes. A dollop of spicy harissa paste can also elevate the dish's warmth and complexity.
- Herb Garden: Experiment with different herbs like thyme, rosemary, or cilantro instead of or in addition to oregano and basil. Each herb brings its unique flavor profile, allowing for a customized dish each time.
- Creamy: A few spoonfuls of heavy cream or crème fraîche stirred into the tomato sauce before adding the eggs can transform the dish into a richer, more indulgent meal, with a silky texture that's truly luxurious.
- Seafood: For a pescatarian variation, add shrimp or chunks of firm fish to the tomato sauce. Seafood offers a light protein option that complements the acidity of the tomatoes beautifully.
- Smoky: A dash of smoked paprika or a bit of liquid smoke added to the sauce can introduce a subtle smokiness, enhancing the rustic feel of the dish without overpowering the other flavors.
Serving Suggestions
A staple is crusty, artisan bread or warm, fluffy focaccia, perfect for dipping into the luscious tomato sauce and scooping up the soft, poached eggs. For a lighter touch, a crisp side salad dressed with a simple vinaigrette offers a fresh contrast to the dish's warmth and richness.
For a brunch setting, pairing with a chilled, sparkling prosecco or a tangy Bloody Mary can elevate the meal into a festive occasion. Lastly, consider finishing with a sprinkle of fresh herbs or a drizzle of high-quality olive oil right before serving to bring a final burst of flavor and a touch of elegance.
How to Perfectly Roast Tomatoes
Roasted tomatoes are one of the best things of Summer. The flavor of roasted tomatoes is so good that you can add them to almost every dish, like this Pasta with garlic oil and roasted cherry tomatoes, or this delicious Tart with caramelized onions, goat cheese and tomatoes.
Roasting tomatoes is also easier than you think. You might have heard about slow roasting tomatoes in the oven at very low heat for many many hours, but those are called Confit tomatoes and are a completely different thing.
To perfectly roast tomatoes you only need about 30 minutes, a sheet pan, good fresh tomatoes, olive oil and salt. You can also add garlic and onion, like I did in this recipe, but I suggest you to cut the onion in large pieces and keep the garlic in its peel, otherwise they'll both burn. You can also add other spices like chili pepper, oregano, thyme, and so on. But you might risk burning the spices and then getting a bitter taste.
So, in general, I suggest keeping the tomatoes as simple as possible, with just oil and salt. They will cook and release all their delicious juices and that's all you want. All the other spices and flavorings can be added at the end.
Storage
Storing leftovers of Italian Eggs in Purgatory requires a bit of care to preserve the dish's texture and flavors. Ideally, leftovers should be cooled to room temperature as quickly as possible before storage to prevent the growth of bacteria. Once cooled, the dish can be transferred to an airtight container and stored in the refrigerator for up to 2 days. It's important to note that the eggs will continue to firm up slightly when refrigerated, so reheating should be done gently, either in a microwave at a low power setting or in a covered skillet over low heat, adding a splash of water if necessary to prevent the sauce from drying out. Freezing is not recommended, as the texture of the eggs and sauce may be adversely affected. When ready to enjoy again, a fresh garnish of herbs or a sprinkle of cheese can help revive the flavors, making the leftovers just as inviting as when first prepared.
Recipe FAQs
While fresh tomatoes are recommended for their flavor after roasting, you can use high-quality canned tomatoes as a convenient alternative. Just ensure they are drained and possibly roasted for a bit in the oven to concentrate their flavors before adding to the dish.
In addition to crusty bread for dipping, consider serving with a light salad, grilled vegetables, or a simple quinoa or couscous salad to make a complete meal that balances the richness of the dish.
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📖 RECIPE
Ingredients
Method
- Preheat the oven at 220°C / 425°F.
- Slice the tomatoes and place them in a large sheet pan. Add the big chunks of onion and the garlic cloves. Drizzle with olive oil and sprinkle some salt and black pepper.
- Bake the tomatoes for 20-25 minutes.
- Let cool slightly, then squeeze out the garlic to remove the peel. Transfer everything to a blender and blend until you get a smooth sauce.
- Add the sauce to a skillet or large pan, then add the 4 eggs on top of the sauce. Turn on the heat to medium and cover with a lid.
- Cook for about 5-7 minutes or until the egg whites are cooked through but the yolks are still runny.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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