Eggs in Purgatory - Uova in Purgatorio

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May 4
2 min read

Updated: 2 days ago

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Eggs in Purgatory - Uova in Purgatorio

Are you searching for a simple, easy, quick and budget friendly meal? Well, look no further.

May we suggest you try this recipe with quite a particular name called, “eggs in Purgatory”. The recipe is a typical dish from the Campania cuisine, where it is called“cucina povera” (poor man’s meal) very often made with recycled leftover tomato sauce.

However; if you don’t have any leftover tomato sauce, you can make it fresh in no time.

This dish is so juicy, that “la scarpetta” (wiping the plate clean with bread) is a must.

Ideal for enjoying with a few slices of grilled pagnotta bread or stale bread.

It involves “drowning” eggs in a savoury delicious tomato sauce.

A recipe that combines simple but flavourful ingredients that we easily have at home and come to our aid on days when we have little time to cook & need to feed a hungry family in a hurry.

INGREDIENTS: Serves 4

Drizzle of olive oil

One 24 oz. (680 g) bottle passata (strained tomato sauce)

3 cups (750 ml) water

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

1 tsp. oregano

4 eggs 🥚

Sprinkle of chili flakes (peperoncino) OPTIONAL

Slices of bread

DIRECTIONS:

1) In a deep large saucepan, add the olive oil, passata, water, garlic and onion powder,black pepper & oregano. Mix well. Cook over medium heat for 30-45 minutes.Stir periodically.

2) Gently drop the cracked eggs in the tomato sauce. Cover pot with lid a jar. Let cook for a couple of minutes. Sprinkle a few chili flakes.

3) Grill the bread by brushing a grill pan & the bread with some olive oil. Grill both sides of the sliced pagnotta bread. You can also use stale bread.