Ladies and gentlemen, when you prepare this recipe, also get the bread ready for dipping, because eggs in purgatory are just too delicious! A humble but very tasty dish that’s really good, and if accompanied by good bread, it becomes a meal fit for a king! Perfect for a quick lunch or dinner, eggs in purgatory are good both hot and cold!
If you love egg recipes, also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 276.05 (Kcal)
- Carbohydrates 11.24 (g) of which sugars 0.45 (g)
- Proteins 14.61 (g)
- Fat 20.48 (g) of which saturated 5.64 (g)of which unsaturated 5.12 (g)
- Fibers 2.48 (g)
- Sodium 550.08 (mg)
Indicative values for a portion of 278 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Making Eggs in Purgatory
- 4 eggs (medium size)
- 1 1/4 cups tomato puree
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 tablespoon mixed frozen vegetables (for sauté (carrot, celery, onion))
Useful Tools
- Food Scale
- Pan
- Spoon
Preparation of Eggs in Purgatory
In a pan, place the oil, heat it up, and add the mixed sauté, letting it brown well.
Now add the seasoned tomato puree with a pinch of salt, stir, and let it cook covered on medium-low flame for 10 minutes.
After 10 minutes, lower the flame to minimum, remove the lid, and add the eggs one by one, slightly spaced apart, salt, cover again, and cook on medium flame for another 5 minutes.
Serve the eggs in purgatory hot or cold, accompanied by good bread, and if you like, garnish with fresh parsley before serving. Enjoy your meal!
Tips and Tricks
To pour the eggs one at a time more easily, I recommend putting one at a time into a glass (glass or plastic, or you can use empty, washed, and dried yogurt containers) and then pour them after making a ‘little hole’ in the tomato sauce.
