Eggs in Purgatory

Eggs in purgatory, also known as “eggs in purgatory,” are a simple and tasty dish of Neapolitan origin. The name comes from the spicy tomato sauce in which the eggs are cooked, symbolically referring to the fire of Purgatory.

Ingredients

• 4 fresh eggs
• 500 ml of pureed tomatoes
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Hot chili pepper to taste (optional)
• Fresh basil (optional)
• Homemade bread to accompany

Preparation

1. In a pan large enough to contain the eggs, heat a stream of extra virgin olive oil and add the crushed garlic clove to flavor the oil.
2. After a minute, add the tomato puree and hot chili pepper if you desire a spicier version, then salt and pepper to taste.
3. Let the tomato sauce cook over medium-low heat for about 10-15 minutes to reduce and flavor it, stirring occasionally.
4. Once the tomato sauce has thickened a bit, use the back of a spoon to make small wells and gently break an egg into each.
5. Put the lid on the pan and let the eggs cook for about 4-5 minutes, or until the whites are sufficiently cooked but the yolks still soft.
6. With the heat off, you can add hand-torn fresh basil for an extra aromatic touch.
7. Serve immediately with slices of homemade bread, ideal for dipping into the tomato sauce.

Curiosity

Traditionally, eggs in purgatory are a poor man’s recipe, born from the need to cook something nutritious and tasty with what was available at home. Today it is a dish appreciated for its simplicity and the comfort it offers, perfect for a hearty breakfast or a quick lunch.