Eggs in Purgatory

Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3 black Italian olives, pitted and chopped, or more to taste
  • 1 teaspoon capers
  • 1 anchovy fillet in oil, drained
  • 7 ounces Italian tomato sauce (crushed tomatoes)
  • ½ cup water
  • 1 sprig chopped fresh parsley
  • salt to taste
  • 2 large eggs

Directions:

  1. Gather the ingredients.

  2. Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.

  3. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.

  4. Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • 3 black Italian olives, pitted and chopped, or more to taste
  • 1 teaspoon capers
  • 1 anchovy fillet in oil, drained
  • 7 ounces Italian tomato sauce (crushed tomatoes)
  • ½ cup water
  • 1 sprig chopped fresh parsley
  • salt to taste
  • 2 large eggs

Directions:

  1. Gather the ingredients.

  2. Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.

  3. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.

  4. Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.