Eggs in Purgatory is a rustic Italian dish of eggs gently poached in a savory tomato sauce. Despite the dramatic name, it’s an uncomplicated, one-skillet brunch that works for breakfast, lunch, or a relaxed dinner. The key is a good crusty bread to soak up the rich tomato sauce and runny yolks.
Also known as Uova al Purgatorio, the Italian version of shakshuka is simpler and more rustic than some North African variations. While shakshuka often features peppers, cumin, paprika, and harissa, this Italian take relies on a handful of pantry staples—canned tomatoes, onions, garlic, olive oil, and herbs—so the sauce tastes bright and straightforward.
The evocative name comes from the visual of eggs nestled in bubbling red sauce, like small “souls” suspended in a sea of tomato. It’s a playful image, and the dish itself is far from forbidding—comforting, flavorful, and addictive.
Key ingredients and substitutions
Simple ingredients, flexible results. Here’s what you’ll need and how you can adapt them.
- Canned tomatoes – Whole canned tomatoes give the best texture and flavor; crush them by hand or with a spoon for a rustic sauce.
- Onions – Yellow onion adds sweetness; shallots are a good substitute.
- Garlic – Fresh minced garlic brightens the sauce; roasted garlic can be used for a milder, sweeter flavor.
- Herbs and spices – Dried oregano and fresh basil are classic. Parsley for finishing. Salt and freshly ground black pepper to taste.
- Heat – Add crushed red pepper or a touch of Calabrian chile paste for spice. Omit or reduce if you prefer mild flavors.
- Eggs – Any size works; crack them gently into wells in the sauce.
- Olive oil – For sautéing and flavor.
- Bread – A crusty Italian loaf, baguette, or sourdough is ideal for dipping; toast if you like extra crunch.
The full, exact ingredient list is in the recipe card below.
Step-by-step instructions
This one-skillet egg dish comes together in under 30 minutes. If you can make a basic tomato sauce, you can make this.
Step 1. Heat olive oil in a large skillet over medium heat. Sauté chopped onions until soft, 4–5 minutes. Add minced garlic and cook 30 seconds, taking care not to brown it.
Step 2. Add the canned tomatoes and break them up with a spoon if using whole tomatoes. Stir to combine.
Step 3. Add salt, pepper, oregano, chopped basil, and chili paste or red pepper flakes if using. Reduce heat to medium-low and simmer uncovered until the sauce thickens, stirring occasionally.
Step 4. Test the sauce by dragging a spoon across the pan—if the sauce doesn’t immediately rush back to fill the gap, it’s ready.
Step 5. Make 5–6 small wells in the sauce and gently add one egg to each well. If you prefer, crack eggs first into small bowls to avoid shells and to add them quickly and evenly.
Step 6. Cover the skillet and cook on low until egg whites are set and yolks reach your preferred doneness, about 5–8 minutes for slightly runny yolks. Remove the lid and let any excess steam escape if needed.
Serve immediately with chopped parsley, extra basil, and a sprinkling of grated Parmesan or Pecorino if desired.
Expert tips
- Use whole canned tomatoes when possible; they provide the best flavor and texture and let you control how chunky the sauce becomes.
- Crack eggs into small bowls first. This prevents shell fragments and lets you add eggs to the sauce quickly so they cook uniformly.
- Toast the bread. Pan-toasting slices in a little olive oil adds flavor and improves the dipping experience. Cutting on the diagonal looks nice for serving.
Variations
Eggs in Purgatory is highly adaptable—add or swap ingredients to suit your pantry or mood.
- Extra vegetables: Sauté bell peppers with the onions, or stir in peas, mushrooms, or diced eggplant for more texture and flavor.
- Add protein: Browned sausage, ground pork, or turkey make the dish heartier and more filling.
- Different spices: Try a pinch of cumin or a few sage leaves for a different aromatic profile.
- Caponata version: Try poaching the eggs in a chunky eggplant caponata instead of tomato sauce.
- Chili base: Use leftover chili as the sauce and poach the eggs right in it for a spicy, comforting twist.
For a shortcut, a good-quality jarred tomato sauce can be warmed and brightened with fresh basil or parsley if you’re short on time.
Serving suggestions
Traditional serving is with crusty bread for dipping. Any sturdy bread works: Italian, French baguette, sourdough, focaccia, pita, or even toasted bagel halves. For a heartier meal, serve alongside a simple green salad or roasted potatoes.
Storage
This dish is best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop in a skillet or briefly in the microwave; reheating will further cook the eggs, so expect firmer yolks.
Frequently asked questions
Nothing necessarily went wrong. Continue simmering the sauce uncovered until excess water evaporates and it thickens. Cooking time varies by skillet size and the type or brand of canned tomatoes you used.
📖 Recipe
Eggs in Purgatory (Poached Eggs in Tomato Sauce)
Prep time: 10 mins | Cook time: 20 mins | Total: 30 mins
Ingredients
- 1 tablespoon extra virgin olive oil
- ⅓ cup chopped yellow onion
- 2 large garlic cloves, minced
- 1 28-ounce can whole or crushed tomatoes
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon dried oregano
- ½ teaspoon Calabrian chile paste or ¼–½ teaspoon crushed red pepper flakes (optional)
- 2 large fresh basil leaves, chopped, plus more for garnish
- 5–6 eggs
- 1 tablespoon chopped fresh parsley for topping
- Grated Parmesan or Pecorino Romano cheese (optional)
- Italian or French bread, toasted, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 4–5 minutes. Add garlic and cook 30 seconds without browning.
- Add the tomatoes and break them up if whole. Stir in salt, pepper, oregano, basil, and red pepper if using. Reduce heat to medium-low and simmer uncovered until the sauce thickens and most liquid has evaporated, stirring occasionally. Taste and adjust seasoning.
- Crack each egg into a small bowl (optional) and then make 5–6 wells in the sauce. Gently add an egg to each well, season the eggs with a little salt and pepper, cover the skillet, and cook on low until whites are set and yolks reach your desired doneness, about 5–8 minutes for runny yolks.
- Serve immediately topped with parsley, extra basil, and grated cheese if desired. Offer toasted crusty bread for dipping.
Notes
- Whole canned tomatoes provide better texture and flavor than pre-crushed varieties.
- Cracking eggs into bowls first prevents shells and lets you add eggs quickly so they cook evenly.
- Pan-toasting bread in olive oil adds a delicious crunchy contrast.
Nutrition
Serving: 2 eggs with sauce (without bread). Nutrition estimates may vary based on ingredients and portions.