Eggs in Purgatory. Doesn’t it sound a bit creepy? It definitely stands out as a name for a dish (I have a fascination for things with interesting names). In Italian, it is Uova in Purgatorio. Fun to say aloud. Whatever you call it in wherever country, this is a simple yet satisfying dish. Something rustic and comforting that is great for breakfast, lunch, or dinner. It is the traditional dish for Italians on New Year’s Day and I might just have to make it then too even though I am not Italian!
I used brown cage-free eggs. I just love brown eggs. How about you?
Normally I don’t follow a recipe when I make this, but here is a guideline.
Eggs in Purgatory or Eggs in Hell
- Olive oil
- 1/2 cup onion, chopped (1 small onion)
- 3 garlic cloves, sliced
- 2 jalapeño peppers or serrano, seeded & chopped (for Eggs in Hell)
- 1/4 teaspoon red pepper flakes (optional)
- salt & pepper to taste
- 1.5-2 cups tomato sauce
- 4 eggs
- 1/2 tablespoon parsley, roughly chopped (you could also use ~1 teaspoon dried, as I did since I didn’t have any fresh herbs)
- 1/2 tablespoon – 1 tablespoon basil leaves, chiffonade (~1 teaspoon dried is fine, as I also did)
- Parmigiano Reggiano
- In a skillet that is roomy enough for your eggs, heat some oil on medium heat. Add the onion, garlic, jalapeño/serrano peppers (if using) red pepper flake, and salt & pepper. Cook until softened and turning brown, around 5 minutes.
- Add half of the parsley and half of the basil, then pour in the tomato sauce and bring to a boil. You can thin the sauce with some water or stock if you wish.
- Crack each egg into the sauce. I like to crack each egg first individual in small bowls then pour it into the sauce. Sprinkle some salt & pepper on the eggs and put a lid on the skillet. Lower the heat to a simmer. For yolks that are still runny, cook for 5-6 minutes. Cook it longer if you want the yolks set.
- Take the skillet off the heat and garnish with remaining basil, parsley, and a good portion of Parmigiano.
We ate this with some fluffy quinoa for dinner, though it is usually served with good, crusty bread.