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Recipe details
Eggs in Purgatory (Uova al Purgatorio)
Eggs poached in spicy tomato sauce, finished with fresh basil and Parmigiano-Reggiano.
≈ 195 kcal/100 g · ≈ 284 kcal/serving
30 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
extra-virgin olive oil11.25 g
small yellow onion30 g
garlic clove0.5 pcs
crushed tomatoes200 g
red pepper flakes0.5 g
large eggs100 g
fresh basil2 g
Parmigiano-Reggiano7.5 g
crusty bread30 g
Cookware and utensils
skillet with lid
knife
cutting board
wooden spoon
Directions
01
Heat the olive oil in a skillet.
Products
extra-virgin olive oil — 11.25 g
Action
heat
Time
1 min
Temperature
medium heat, about 180°C (350°F)
02
Sauté the onion and garlic until softened and fragrant.
Products
small yellow onion — 30 g; garlic clove — 0.5 pcs
Action
sauté
Time
5 min
Temperature
medium heat, about 180°C (350°F)
03
Stir the tomatoes and red pepper flakes into the skillet.
Products
crushed tomatoes — 200 g; red pepper flakes — 0.5 g
Action
stir
Time
1 min
Temperature
medium heat, about 180°C (350°F)
04
Simmer the tomato sauce until thickened.
Products
crushed tomatoes — 200 g
Action
simmer
Time
15 min
Temperature
medium-low heat, about 160°C (320°F)
05
Poach the eggs in the sauce until the whites are set and the yolks remain soft.
Products
large eggs — 100 g
Action
poach
Time
4 min
Temperature
medium-low heat, about 160°C (320°F)
06
Scatter basil and Parmigiano-Reggiano over the eggs.
Products
fresh basil — 2 g; Parmigiano-Reggiano — 7.5 g
Action
garnish
Time
1 min
Temperature
no heat
07
Serve the eggs with crusty bread.
Products
crusty bread — 30 g
Action
serve
Time
1 min
Temperature
no heat
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