Uova in Purgatorio (or Ova’ ‘mpriatorio in the Neapolitan dialect) — literally “eggs in purgatory” — is a comforting, one-pan dish from Neapolitan cuisine. Made with eggs poached gently in a deliciously flavourful tomato sauce, it relies on a few simple ingredients, so using the best you can find makes all the difference.
This dish comes from humble origins, the kind of meal you can whip up in minutes whether it’s breakfast, brunch, lunch, or dinner. The sauce begs to be mopped up with a piece of crusty bread (scarpetta), though in Italy it’s also common to toss it with pasta and enjoy it as a rich, satisfying primo (first course).
The name is thought to have been inspired by Dante Alighieri’s Divine Comedy. The dish resembles souls in purgatory: the eggs, turning white as they cook, are the pure souls, while the simmering red sauce is the flame they must pass through before reaching heaven.
It is also often called the “Italian shakshuka.” Shakshuka is popular across the Middle East and North Africa and is also made with eggs cooked in tomato sauce. However, it’s typically spiced with cumin, paprika, or chili and includes extra vegetables like peppers or onions. In contrast, uova in purgatorio keeps things minimal and focuses on clean, bold flavours without the heat.
Servings: 4
Ingredients:
- 4 organic free-range eggs
- 16 oz (500 ml) tomato passata
- 1 small onion
- 1 garlic clove
- 3–4 fresh basil leaves
- 1 tbsp chopped parsley
- 1 tsp oregano
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions:
- Prepare the onion and garlic
Peel and finely chop the 1 small onion. Peel the 1 garlic and remove the inner sprout (or “core”), which can add bitterness, especially when used raw. - Cook the sauce
Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 5 minutes. - Add tomato and herbs
Pour in 16 oz (500 ml) tomato passata, then add 3-4 fresh basil leaves, 1 tbsp parsley, and 1 tsp oregano. Season with salt and black pepper. Simmer gently for 5–10 minutes to let the flavours meld. - Poach the eggs
Make small wells in the sauce and carefully crack 4 eggs into them. Cover the skillet with a lid and cook for 5–7 minutes, or until the whites are set but the yolks remain runny. - Serve
Gently transfer the eggs and sauce to plates, making sure each serving gets some of the tomato sauce. Enjoy with crusty bread for a scarpetta, or, if you prefer, use the sauce with pasta.
Buon appetito!
Nutritional Information (per serving):
Calories: 225 kcal | Carbohydrates: 11 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 3 g | Fibre: 3 g | Sugar: 6 g | Sodium: 320 mg | Cholesterol: 185 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Uova in Purgatorio (eggs in purgatory)
Ingredients
- 4 organic free-range eggs
- 16 oz (500 ml) tomato passata
- 1 small onion
- 1 garlic clove
- 3–4 fresh basil leaves
- 1 tbsp chopped parsley
- 1 tsp oregano
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the onion and garlicPeel and finely chop the 1 small onion. Peel the 1 garlic and remove the inner sprout (or “core"), which can add bitterness, especially when used raw.
- Cook the sauceHeat 2 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 5 minutes.
- Add tomato and herbsPour in 16 oz (500 ml) tomato passata, then add 3-4 fresh basil leaves, 1 tbsp parsley, and 1 tsp oregano. Season with salt and black pepper. Simmer gently for 5–10 minutes to let the flavours meld
- Poach the eggsMake small wells in the sauce and carefully crack 4 eggs into them. Cover the skillet with a lid and cook for 5–7 minutes, or until the whites are set but the yolks remain runny.
- ServeGently transfer the eggs and sauce to plates, making sure each serving gets some of the tomato sauce. Enjoy with crusty bread for a scarpetta, or, if you prefer, use the sauce with pasta.
