Uova in Purgatorio

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: slice the garlic, grate the Pecorino Romano, and roughly tear the larger basil leaves. Crush the canned tomatoes lightly with your hands or a spoon so the sauce cooks evenly. Set a medium frying pan or shallow saute pan over medium heat.

   3 cloves garlic, thinly sliced10 g fresh basil leaves25 g Pecorino Romano, finely grated400 g canned whole peeled tomatoes
2. 2

   Add the olive oil to the pan. When it is warm but not smoking, add the sliced garlic and red chili flakes. Cook for 30-60 seconds, stirring often, until the garlic is fragrant and just beginning to turn pale gold; do not let it brown deeply or it will taste bitter.

   20 ml olive oil3 cloves garlic, thinly sliced1/2 tsp red chili flakes
3. 3

   Add the crushed tomatoes, fine sea salt, and black pepper. Stir well and bring to a lively simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to look lightly separated at the edges. If it reduces too fast, lower the heat; the sauce should remain loose enough to poach the eggs.

   400 g canned whole peeled tomatoes1/2 tsp fine sea salt1/4 tsp black pepper
4. 4

   Tear in about half of the basil. Make 4 small wells in the sauce and crack 1 egg into each well. Cover the pan with a lid and cook over low to medium-low heat for 4-6 minutes, until the whites are set but the yolks are still runny, or longer if you prefer firmer yolks. Check after 4 minutes so the eggs do not overcook.

   10 g fresh basil leaves4 large eggs
5. 5

   Remove the pan from the heat and rest for 1 minute; the residual heat will finish setting the whites gently. Scatter over the Pecorino Romano and the remaining basil. Spoon the eggs and sauce into shallow bowls and serve immediately.

   25 g Pecorino Romano, finely grated10 g fresh basil leaves

Origin & History

Uova in Purgatorio is a southern Italian dish, especially associated with Naples and the Campania region. Its name, meaning 'eggs in purgatory,' refers to the visual contrast of white eggs nestled in a vivid red tomato sauce. It is a humble home dish built from pantry staples, showing the Italian talent for turning simple ingredients into something deeply satisfying.