Eggs in Purgatory are one of the dishes from the Italian tradition, particularly the South, and it’s definitely a dish I adore. A classic I’ve been eating since I was a child. It’s a dish I usually prepare with ingredients we produce ourselves: tomato sauce, extra virgin olive oil, and fresh organic eggs from our free-range hens. Those eggs, dropped into a sea of sauce, are an absolute delight that makes you want to mop up the plate at the end of the meal. Try it to believe it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 105.14 (Kcal)
- Carbohydrates 4.51 (g) of which sugars 0.01 (g)
- Proteins 8.11 (g)
- Fat 6.49 (g) of which saturated 2.52 (g)of which unsaturated 2.95 (g)
- Fibers 0.92 (g)
- Sodium 279.08 (mg)
Indicative values for a portion of 110 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 Eggs in Purgatory
- 4 eggs (medium)
- 1 cup tomato sauce
- 1 clove onion
- extra virgin olive oil
- fine salt
- black pepper
Tools
- Pan
Preparation of Eggs in Purgatory
To prepare Eggs in Purgatory, start by pouring a drizzle of extra virgin olive oil and the chopped onion into the pan. Turn on the heat and set it to medium. Sauté the onion, then add the tomato sauce. Add salt and bring to a boil. If the sauce is too thick, add a couple of tablespoons of water.
At this point, place one egg at a time into the sauce, sprinkle with black pepper, and let them cook with a lid on for about 10 minutes over low heat. Occasionally, gently stir with a wooden spoon without breaking the eggs.
Turn off the heat and serve your Eggs in Purgatory at the table.
Tips
If you want the yolk to remain yellow on the outside and not veiled with white like mine in the picture, just cook the eggs without putting the lid on. It will take a few more minutes, but the taste will be the same.
