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    Home » Vegetarian Recipes » Roasted Tomatoes Eggs in Purgatory

    Roasted Tomatoes Eggs in Purgatory

    Published: Sep 6, 2020 · Modified: Feb 16, 2021 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 45 minutes
    Jump to Recipe Print Recipe
    overhead of skillet with tomato sauce, eggs and basil

    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!

    Eggs and Tomatoes remind me of the first dish I ever cooked. I was probably 9 or 10 and in a schoolbook 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 and it was not bad! I always loved scrambled eggs but never tried them with tomatoes before. It was something new, something delicious, something that I made.

    skillet pan with eggs in purgatory

    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.

    skillet with eggs in tomato sauce with a spoon and a portion in a bowl

    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.

    overhead of roasted tomatoes in sheet pan

    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.

    eggs in purgatory in skillet with a spoon and a portion in a bowl

    The Recipe

    If you like this recipe, try also these other egg recipes:

    • Scrambled eggs with zucchini and onions
    overhead of skillet with tomato sauce, eggs and basil

    Roasted Tomatoes Eggs in Purgatory

    A flavorful sauce of freshly roasted tomatoes topped with eggs. A dish from Southern Italy, to use all the fresh tomatoes before the season ends.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 1.3 lb Tomatoes
    • 4 Garlic cloves, unpeeled
    • ½ Onion
    • Olive Oil
    • Salt
    • Black Pepper
    • 4 Eggs

    Instructions

    • 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

    Calories: 199 kcal | Carbohydrates: 17 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 327 mg | Sodium: 142 mg | Vitamin A: 2931 IU

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!

    overhead of skillet with tomato sauce, eggs and basil
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    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

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