Eggs in purgatory, a classic Italian recipe, is simple to make. It’s just eggs simmered in tomato sauce and comes together from everyday and inexpensive ingredients, including tomatoes, garlic, eggs, and not much else but tastes far more complex. Perfect for breakfast, lunch, dinner, or midnight nosh.
This humble dish, dubbed eggs in purgatory because the sauce the eggs simmer in a cauldron of moltenness, is an Italian classic that draws on simple pantry staples. However, because it calls for so few ingredients, quality is essential. Grab the best quality tomatoes and eggs you can find—you’ll notice the difference not just in this recipe but every recipe. Originally published October 27, 2009.–Renee Schettler Rossi
Eggs in Purgatory
- Quick Glance
- 35 M
- 40 M
- Serves 4
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Scrambled Eggs In Purgatory
Instead of cooking the eggs whole, you may also scramble the eggs into the sauce.
Recipe Testers Reviews
This is a very common dish in Israel, called shakshuka, and I’ve made and/or eaten it too many times to count. It is often served here in the mini cast-iron frying pan in which it was cooked. This is an excellent recipe for it, well worth the trouble of using fresh tomatoes rather than canned. It looks lovely, has a punchy, delicious, spicy, tomatoey taste and makes an excellent dish for brunch, lunch, or a light weeknight dinner. My only advice is that if fresh, ripe, good-quality tomatoes aren’t available, you may use canned crushed tomatoes (not tomato sauce or paste). If using canned tomatoes, you might add a drop or two of Tabasco Sauce to add zest to it. The fresh tomatoes, however, give this dish a real punch, take it out of the ordinary, and really make a difference.