Looking for a quick, delicious, and satisfying meal? Look no further! Eggs in Purgatory, also known as Uova in Purgatorio, is a simple yet flavorful Italian dish of eggs poached in a spicy tomato sauce. It’s a one-pan wonder that’s perfect for breakfast, brunch, lunch, or even a light dinner. Think of it as Italian Shakshuka, bursting with vibrant flavors and providing a cozy, comforting experience with every bite. This is a recipe that’s sure to become a staple in your kitchen.
What is Eggs in Purgatory?
Eggs in Purgatory, or Uova in Purgatorio in Italian, is a traditional dish that brings the rustic charm of Italian cuisine to your table. It’s essentially eggs simmered in a rich, spicy tomato sauce seasoned with garlic, herbs, and a touch of chili flakes – representing the “purgatory” the eggs are experiencing as they gently cook. The result is a delicious and comforting meal where the creamy yolk mingles with the tangy and spicy sauce.
This is a dish born from simplicity and resourcefulness, highlighting how humble ingredients can be transformed into something incredibly satisfying. It’s quick to prepare, requiring minimal effort and readily available ingredients, making it an ideal choice for busy weeknights or lazy weekend brunches. The beauty of Eggs in Purgatory lies in its adaptability. You can easily customize it with your favorite vegetables, cheeses, or herbs to create your own signature version.
So, are you ready to dive into a culinary experience that combines simplicity with incredible flavor? Give this Eggs in Purgatory recipe a try and discover a new favorite way to enjoy eggs!
Key Ingredients for Eggs in Purgatory:
Here’s what you’ll need to whip up this delightful dish:
- Olive Oil: 2 tablespoons, extra virgin. This forms the base for sautéing and adds richness to the sauce.
- Garlic: 2-3 cloves, minced. Garlic is crucial for the aromatic base of the sauce.
- Red Pepper Flakes: 1/4 – 1/2 teaspoon, or to taste. These provide the “purgatory” heat! Adjust to your spice preference.
- Canned Crushed Tomatoes: 28 ounces. High-quality crushed tomatoes are the foundation of the sauce. Look for a brand with good flavor.
- Dried Oregano: 1 teaspoon. Oregano adds a classic Italian flavor.
- Fresh Basil: A handful, chopped (for garnish). Fresh basil brightens the dish and adds a fresh, herbaceous note.
- Eggs: 4 large. Use fresh, high-quality eggs for the best flavor and texture.
- Salt & Black Pepper: To taste. Season the sauce and the eggs to perfection.
- Parmesan Cheese (Optional): Grated, for serving. Adds a salty, umami flavor that complements the sauce.
- Crusty Bread: For serving. Essential for soaking up all that delicious sauce!
How to Make Eggs in Purgatory:
This recipe is incredibly easy to make! You’ll love the vibrant flavors of the spicy tomato sauce combined with the perfectly poached eggs. It’s ready in just about 25 minutes, making it perfect for a quick and satisfying meal. The simplicity of the dish belies its incredible taste.
Step-by-Step Instructions:
Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic. This blooms the spices and garlic, infusing the oil with flavor.
Build the Sauce: Add the crushed tomatoes and dried oregano to the skillet. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and cook for about 15 minutes, stirring occasionally, to allow the flavors to meld together. Simmering the sauce deepens the flavor and helps it thicken slightly.
Create Wells for the Eggs: Using the back of a spoon, make four shallow wells in the tomato sauce, spacing them evenly apart.
Poach the Eggs: Gently crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will vary depending on your desired yolk consistency. If you prefer firmer yolks, cook for a few minutes longer.
Garnish and Serve: Remove the skillet from the heat. Sprinkle the fresh basil over the eggs and sauce. If desired, sprinkle with grated Parmesan cheese. Serve immediately with crusty bread for dipping.
Why You’ll Love This Eggs in Purgatory:
Eggs in Purgatory is a dish that truly delivers on flavor and satisfaction. The main highlight is absolutely the combination of the runny egg yolks with the spicy, tangy tomato sauce – it’s a flavor explosion in every bite! The creamy yolk coats your palate, while the sauce provides a punch of heat and acidity that keeps you wanting more.
Making this dish at home is incredibly cost-effective. All the ingredients are readily available and relatively inexpensive. Compared to ordering a similar dish at a restaurant, you’ll be saving money and enjoying a homemade version that’s just as delicious, if not more so!
What makes this recipe truly special are the simple yet flavorful toppings. The fresh basil adds a bright, herbaceous note, while the Parmesan cheese (if using) provides a salty, umami kick. Plus, let’s not forget the crusty bread, which is perfect for soaking up every last drop of that delicious sauce! If you enjoy Shakshuka, you’ll love this Italian twist! It offers a similar comforting experience but with its own unique flair. Why not try both and see which one becomes your new favorite?
Ready to indulge in this flavorful and affordable dish? Try making Eggs in Purgatory at home tonight!
What to Serve Eggs in Purgatory With:
Eggs in Purgatory is delicious on its own, but it can be even better with the right accompaniments. Here are a few suggestions:
- Crusty Bread: As mentioned before, this is essential for soaking up the sauce.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
- Roasted Vegetables: Some roasted vegetables like asparagus, bell peppers, or zucchini would be a great side dish.
- Italian Sausage: For a heartier meal, add some cooked Italian sausage to the skillet while the sauce is simmering.
- Sparkling Wine: A crisp sparkling wine like Prosecco or Cava would be a lovely accompaniment, cutting through the richness of the dish.
Top Tips for Perfecting Eggs in Purgatory:
Here are some tips to help you create the perfect Eggs in Purgatory:
- Don’t Burn the Garlic: Garlic burns easily, so keep the heat on medium-low and watch it carefully while sautéing. Burnt garlic will make the dish taste bitter.
- Adjust the Spice Level: If you’re sensitive to heat, start with a smaller amount of red pepper flakes and add more to taste.
- Use High-Quality Tomatoes: The quality of the tomatoes will significantly impact the flavor of the sauce. Use a brand that you know and love.
- Don’t Overcook the Eggs: The key to perfect Eggs in Purgatory is runny yolks. Keep an eye on the eggs while they’re poaching and adjust the cooking time as needed.
- Ingredient Substitutions: If you don’t have fresh basil, you can use dried basil instead (use about 1 teaspoon). You can also substitute different types of canned tomatoes, such as diced tomatoes or tomato puree but adjust cooking time to reduce the liquid. You can also add other vegetables such as bell peppers, onions or zucchini.
Health Benefits of Eggs in Purgatory:
While indulging in its delightful flavour, Eggs in Purgatory offers more than just a treat to your palate. The eggs are a great source of protein, essential vitamins (like B12 and D), and minerals like selenium. Tomatoes are packed with antioxidants, notably lycopene, known for its potential cancer-fighting properties. Olive oil is a healthy fat that supports heart health, and garlic is known for its immune-boosting properties. Of course, consume in moderation as part of a balanced diet.
Storing and Reheating Tips:
While Eggs in Purgatory is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 2 days. Store the dish in an airtight container to maintain its quality. The eggs will continue to cook slightly in the residual heat, so the yolks may not be as runny when reheated.
Reheating Instructions:
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Be careful not to overcook the eggs.
- Skillet: Gently reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to prevent the sauce from drying out.
Freezing:
Freezing is not recommended for this dish as the texture of the eggs can change significantly and become rubbery upon thawing. The sauce on its own, however, freezes well for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating and adding freshly poached eggs.
Final Thoughts:
Eggs in Purgatory is a testament to the beauty of simple Italian cooking. It’s a dish that’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re looking for a quick weeknight meal or a leisurely weekend brunch, this recipe is sure to satisfy. So, gather your ingredients, put on some Italian music, and get ready to experience the deliciousness of Uova in Purgatorio!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Eggs in Purgatory FAQs:
Q: Can I use different types of tomatoes?
A: Yes! You can use diced tomatoes, tomato puree, or even fresh tomatoes (peeled and chopped) in place of crushed tomatoes. Just adjust the cooking time accordingly.
Q: Can I add cheese to the sauce?
A: Absolutely! Try adding grated Parmesan, mozzarella, or Pecorino Romano to the sauce for extra flavor and creaminess.
Q: Can I use different herbs?
A: Yes! Feel free to experiment with different herbs like thyme, rosemary, or marjoram.
Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the eggs when you’re ready to serve.
Q: How do I know when the eggs are done?
A: The egg whites should be set, but the yolks should still be runny. If you prefer firmer yolks, cook the eggs for a few minutes longer.
Enjoy your Eggs in Purgatory!