Tips on how to Make “Eggs in Purgatory”

“Uova in Purgatorio” is the Italian model of the Mediterranean basic, shakshouka, the place eggs are poached in a pan of flavorful tomato sauce. It’s a quite simple and fast meal utilizing quite common elements—an excellent culinary trick to maintain up your sleeve!


Tips on how to Make “Eggs in Purgatory” | The Italian Shakshouka Recipe

In Italy, this dish is actually known as “eggs in purgatory.” Whereas the fiery, pink tomato sauce can look downright hellish, the identify most likely comes from the best way the eggs are suspended in sauce and saved half cooked so the yolks stay runny. They’re not fairly included into the sauce till you determine to dig in and eat!

Serving Sizes & Substances

You may simply scale this recipe up and prepare dinner as many eggs as you want, offered there’s room in your pan and you’ve got sufficient tomato sauce readily available. Most massive skillets can accommodate 3-5 eggs, however you probably have a bigger one be at liberty to prepare dinner extra. Concerning the sauce, you simply want sufficient to fill all the backside of the pan with about 1 inch.

Watch the Pasta Grammar video the place we make Uova in Purgatorio right here:


Makes: 4 eggs

Prepare dinner Time: 10-Quarter-hour

For this recipe, you will have:

  • 2-3 tbsp additional virgin olive oil

  • 1 1/2 cups (350ml) easy tomato sauce, or sufficient to fill your pan with about 1 inch

  • Purple pepper flakes to style (optionally available)

  • 4 massive eggs

  • Salt

  • Contemporary basil

  • Grated Parmigiano-Reggiano cheese to style

  • Giant skillet

Fill a big skillet with about 1 inch of tomato sauce and produce to a simmer. If you wish to make issues spicy, be at liberty to stir in some chili pepper flakes.

Evenly spaced throughout the pan, crack in every of the eggs in order that they continue to be complete, suspended within the sauce. Calmly salt every egg, cowl the pan and allow them to prepare dinner over medium/low warmth till the whites are opaque however the yolks stays runny—about 8-10 minutes.

Garnish the dish with some torn basil leaves and a beneficiant grating of Parmigiano-Reggiano cheese. Serve instantly. You may fastidiously serve the eggs individually (together with loads of surrounding sauce) utilizing a big spatula or spoon, or you may serve the dish within the conventional approach: eaten proper out of the pan.

Buon appetito!

You’ll want an excellent tomato sauce to make this dish, and we have now the right recipe! It’s fast, straightforward, and WAY higher than something you’ll discover on the retailer.

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