Uova al Purgatorio - Eggs in Purgatory
Don't throw away those overripe or almost spoiled tomatoes. This dish has been labeled many years ago as a "poor man's dish" because of the simplicity and minimal required ingredients, but sooo rich in flavor. Uova in Purgatorio (Eggs in Purgatory), internationally known and loved by many countries, the recipe may slightly vary in ingredients but the simplicity and rich flavor remains the same.
Don't throw away those overripe or almost spoiled tomatoes. This dish has been labeled many years ago as a "poor man's dish" because of the simplicity and minimal required ingredients, but sooo rich in flavor. Uova in Purgatorio (Eggs in Purgatory), internationally known and loved by many countries, the recipe may slightly vary in ingredients but the simplicity and rich flavor remains the same.
- Carbohydrate 12.2267020867909 g
- Cholesterol 9.8 mg
- Fat 5.38956885491214 g
- Fiber 0.0423931893075222 g
- Protein 8.20323723448247 g
- Saturated Fat 1.78963311617436 g
- Serving Size 1 1 People (253g)
- Sodium 1420.31242106701 mg
- Sugar 12.1843088974834 g
- Trans Fat 0.199748534183467 g
- Calories 129 calories
Step-by-step
- In a large skillet heat up the olive oil, onions, garlic, and pepper flakes, cook for 3 minutes on medium heat make sure you don't burn the garlic.
- Add the chopped tomatoes, cover and cook for about 2 minutes, add sauce, stir and let it come to a gentle boil.
- Crack and drop the eggs spacing evenly, Cover and simmer in the sauce until the egg whites have set around the yolks, about 5 minutes making sure to keep an eye on it as eggs cook very fast.
- Remove pan from heat and season with salt and pepper to taste.
- Serve with hot charred or toasted Italian bread.
Working with limited pantry items requires maximizing flavor from basic aromatics like garlic and onions without letting them scorch. Sautéing these aromatics alongside red pepper flakes in extra virgin olive oil over medium heat for three minutes extracts their essential oils directly into the fat, establishing a deep flavor foundation before the tomatoes enter the pan. Maintaining this moderate heat prevents the minced garlic from turning bitter, which would otherwise ruin the entire sauce. Once the overripe tomatoes and marinara sauce reach a gentle bubble, dropping the eggs requires precise spacing so the whites can coagulate independently without running together into a solid mass. Covering the skillet traps ambient steam to gently poach the yolks from above while the simmering sauce cooks the whites from below, requiring constant visual monitoring during the five-minute cooking window to catch the exact moment the whites set while the yolks remain liquid. Pairing this dish with hot charred or toasted Italian bread provides a sturdy vehicle for absorbing the rich, spiced tomato liquid left behind on the plate.
