Eggs in Purgatory Recipe - Preppy Kitchen

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If you love shakshuka, you will love eggs in purgatory (uova in purgatorio). This rustic Italian dish consists of soft-cooked eggs in a spicy tomato sauce. Toast some crusty bread and dip it into the creamy yolks — the flavor of the egg combined with the herby tomato mixture is mind-blowingly delicious!

While eggs in purgatory is technically a breakfast dish, don’t let that hold you back! I serve it for breakfast, lunch, and dinner, and my family is always very satisfied. Sometimes, I’ll serve it with potatoes instead of toast, but that’s about the only change I make! For more easy breakfast recipes, try my huevos rancheros, frittata recipe, and breakfast casserole.

What You Need To Make Eggs in Purgatory

Ingredients needed to make eggs in purgatory.

Aromatics — a diced onion and minced fresh garlic cooked in olive oil builds flavor from the very beginning for a delicious and robust tomato sauce.

Tomatoes — you can either use fresh or canned diced tomatoes. In the summer, when tomatoes are in season, I lean toward using fresh tomatoes. But I love the concentrated flavor of canned tomatoes. See all of my tips below for using both!

Herbs and spices — fresh basil, salt, and ground black pepper add flavor, while red pepper flakes add the spicy heat that this dish is known for.

Eggs — 6 large eggs will serve 3 to 4 people. Feel free to use as little as 4 eggs, keeping in mind that the eggs are best eaten immediately.

For serving — add a finishing sprinkle of freshly grated parmesan cheese and a chunk of your favorite crusty bread to soak up the red tomato sauce.

How To Make Eggs in Purgatory

Set of two photos showing onions and tomatoes added to a skillet.

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until the onion has softened.

2. Drop in the canned tomatoes, basil, salt, red pepper flakes, and black pepper. Stir to combine, then bring to a simmer. Cook uncovered for a few minutes until the spicy tomato sauce has thickened slightly.

Set of two photos showing wells made with a spoon in the tomatoes and an egg added to the pocket.

3. Decrease the heat to medium-low. Use the back of a spoon to make 6 divots in the sauce.

4. Crack an egg into a small bowl and carefully plop it into one of the divots you created. Repeat with the remaining eggs, then season the eggs with salt and pepper. Cover the skillet and cook until the egg whites are just set and the yolks are still runny. Remove from the heat and serve immediately with a generous sprinkle of parmesan cheese and toasted bread.

Overhead view of a skillet of eggs in purgatory. A board with sliced bread, bowl of shredded cheese, basil, salt, and red pepper flakes.

What Is Eggs In Purgatory?

Think of eggs in purgatory as Italian shakshuka. This rustic dish turns a few humble ingredients into a satisfying meal that’s ideal for brunch but works well for any meal of the day! Simply make a hearty tomato sauce, then gently poach eggs in it until the egg whites are set and the yolks are runny and creamy.

What’s The Difference Between Eggs In Purgatory And Shakshuka?

The key differences between uova in purgatorio and shakshuka are their origin and variation in spices. While both dishes feature eggs slowly cooked in a robust tomato sauce, eggs in purgatory is Italian and flavored with basil and red pepper. Shakshuka is Middle Eastern and flavored with warm spices like cumin and paprika.

How To Cook Eggs Perfectly In Italian Shakshuka

First things first: Crack the egg into a small bowl before placing it in the skillet with the tomato sauce. Otherwise, a stray piece of eggshell might end up in your dish.
For a more pleasing look, strain the eggs first to prevent stringy wisps of egg white from forming in the sauce. This is especially helpful if you are using older eggs, which tend to have more watery whites.

Covering the skillet is another way to get perfectly cooked eggs because they cook evenly and faster when covered. For flawless runny yolks, cook the eggs until the whites are just set and opaque. You can add a minute or so to the cooking time if you prefer a firmer yolk. But remember, part of this dish’s appeal is dipping warm, toasted bread into the runny yolk.

A piece of bread dipped into an egg yolk in a skillet of eggs in purgatory.

Recipe Variations And Substitutions

Use fresh tomatoes. When tomatoes are in abundance in the summer, I love using them fresh in this recipe! Use 3 cups of diced fresh tomatoes along with a 4-ounce can of plain tomato sauce or 3 tablespoons of tomato paste. This will provide enough liquid and concentrated tomato flavor while still having that delicious fresh tomato element throughout the dish.
Swap the herb. Instead of basil, try using fresh thyme, tarragon, oregano, or rosemary. Or a combination of your favorites!
Add vegetables. This is a great way to bulk up the dish with more summer vegetables. Try adding diced or thinly sliced zucchini, squash, or peeled eggplant while cooking the onions to ensure all the moisture cooks off. You can also stir in chopped leafy greens like kale or baby spinach just before adding the eggs.
Swap the cheese. An easy swap is using grated Pecorino Romano cheese instead of parmesan. For a more tangy, salty flavor, crumble a block of feta cheese over the sauce at the end. Goat cheese will add a flavor similar to feta cheese but with less saltiness.

Storing And Reheating Leftovers

The eggs in this dish are best eaten right away for the best flavor and texture. If you have leftover tomato sauce, store it in an airtight container in the fridge for up to 3 days. I recommend using a glass container to prevent staining. Reheat the sauce in a skillet on the stove or in the microwave. Since I typically don’t have quite enough sauce left to simmer more eggs in, I simply poach or fry soft-cooked eggs separately and serve them atop the heated sauce.

Pro Tips For Making This Recipe

Use a stainless steel or enameled cast iron skillet. I don’t recommend seasoned cast iron or any other reactive metal pans, as the acid in the tomatoes can damage the pan or absorb a metallic flavor.
To check if your sauce is thick enough: When you make the wells in the tomato sauce for the eggs, look to see if they fill up with liquid very quickly. If they do, your sauce needs a couple more minutes to thicken up before you add the eggs.
Use freshly grated parmesan cheese. It melts better than the pre-shredded kind at the store.

A spoon scooping up eggs in purgatory in a skillet. Bowl of red pepper flakes and shredded cheese in the background.

Frequently Asked Questions

Why is it called eggs in purgatory?

There are a few theories as to why this dish has such an intense name. It may be the bright red sauce or the fiery flavor, which could represent purgatory. It’s even been said that the eggs represent souls lost in purgatory. Regardless of the name, this dish sure will make you feel good when eating it!

Can you bake this dish in the oven?

Yes, but only to cook the eggs! Cook the tomato sauce on the stovetop as directed in the recipe, making sure you use an oven-safe skillet. Once you place the eggs into the skillet, bake in an oven preheated to 375°F until the egg whites are set (about 10 to 12 minutes).

What’s the best way to eat this?

Versatility is a big draw of my eggs in purgatory recipe. Typically, it is enjoyed with warm, crusty artisan bread that’s been drizzled with olive oil and toasted. To add more garlicky flavor, serve it with my garlic bread instead. Alternatively, you can skip the bread and serve this tomato and egg meal over crispy breakfast potatoes or smashed potatoes.

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If you’ve tried this eggs in purgatory recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!

Eggs in Purgatory