Eggs are so much more versatile than just basic scrambled, fried or boiled. We’ve tried a lot of unique egg dishes from around the world like Indian Bhurji, Turkish Menemen, and more locally, Tex-Mex Migas. As I have a strong leaning towards Italian flavors, these Eggs in Purgatory are one of my favorites.
What are Eggs in Purgatory?
Known in Italy as uova in purgatorio, this dish features eggs poached in a well-seasoned tomato sauce flavored with garlic, herbs and crushed red pepper. From there, many variations exist, which I will discuss later. Today I am presenting you with a version that includes crumbled Italian sausage. This adds tons of flavor to the sauce, and makes it much heartier.
Ingredients Needed
Olive oil – This is used for sautéing other ingredients. Personally, I prefer a nice bold extra virgin. Aromatics – Onion and garlic. Crushed red chili flakes – These add the heat. Adjust according to how deep in purgatory you want your eggs! Italian sausage – It’s not strictly necessary. Many recipes omit it, but once I tried it I can’t go back. Crushed tomatoes – I like to use San Marzano tomatoes and crush them by hand. Feel free to take a shortcut with other crushed tomatoes, but please do not substitute with tomato sauce or diced tomatoes in this recipe. Herbs – I always like to keep some fresh basil on hand, so that’s what goes in my sauce. For oregano, either fresh or dried will do. Eggs – For best results, let them come to room temperature for 30 minutes or so before adding them to the sauce.
Eggs in Purgatory Recipe
First I build the flavor foundation. I sauté the onion in EVOO until it’s translucent, then add in the garlic and crushed red pepper for a minute or so. Then I add the sausage, break it up into little chunks, and cook it until it’s browned. Next, I add the tomatoes and herbs and bring everything to a low simmer and let those flavors build for about 15 minutes. Towards the end, I taste and adjust for salt and pepper. Note that depending on the tomatoes you use, you might want a touch of sugar to balance out the tang. I never find this to be the case with San Marzano tomatoes. Now I make six indentations in the sauce with the back of a spoon. Into each one, I crack an egg. I like to give each egg a little pinch more crushed red pepper and a sprinkle of salt and pepper at this point. To finish it off, I cover the pan and let it cook until the eggs are done to my liking. The whites should be set, and the yolk a little runny. I cook it for 5-8 minutes, depending on the size of the eggs. If you prefer a firmer yolk, you can continue cooking for a few more minutes.
A Few Variations
As I mentioned earlier, the sausage can be skipped for a vegetarian version. This dish is excellent with beans added in, specifically white beans. In keeping with the Italian theme, cannellini are my top choice. Add some more veggies in the sauce. Bell peppers and mushrooms both go very well here. Sometimes I will even add some green and/or black olives or capers for a little briny touch. Give your breakfast routine a big flavor upgrade with my Italian-inspired Eggs in Purgatory. Trust me, it’s the best egg recipe yet! If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Eggs in Purgatory, on our Gypsy Plate… enjoy!
More great breakfast ideas:Corned Beef HashShrimp and GritsHawaiian Loco MocoPesto EggsDutch BabyWelsh Rarebit
