Uova in Purgatorio: A Spicy and Flavorful Italian Brunch Dish

Uova in Purgatorio, also known as Eggs in Purgatory, is a classic Italian dish that features eggs poached in a spicy tomato sauce. This flavorful and comforting meal is perfect for brunch, lunch, or even a light dinner. The combination of rich tomato sauce, runny egg yolks, and a hint of heat creates a dish that is both satisfying and easy to prepare. In this detailed recipe, we’ll guide you through making Uova in Purgatorio, providing tips for perfect results and serving suggestions.

Why You’ll Love This Recipe

Benefits:

1. Flavorful: The spicy tomato sauce pairs perfectly with the richness of the eggs.
2. Easy to Make: With simple ingredients and straightforward steps, this dish comes together quickly.
3. Versatile: Enjoy it for brunch, lunch, or dinner, and customize the spice level to your liking.
4. Nutritious: Packed with protein from the eggs and vitamins from the tomatoes, this dish is both healthy and delicious.

Ingredients

For the Sauce:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon sugar (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, torn

For the Eggs:

• 4 large eggs
• Salt and freshly ground black pepper, to taste

For Serving:

• Freshly grated Parmesan cheese
• Fresh parsley or basil, chopped
• Crusty bread or toasted ciabatta

Instructions

Step 1: Prepare the Sauce

1. Heat the Olive Oil: In a large skillet or sauté pan, heat the olive oil over medium heat.
2. Sauté the Onion: Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the Garlic: Add the minced garlic and cook for another minute until fragrant.
4. Add the Tomatoes and Tomato Paste: Stir in the crushed tomatoes and tomato paste, mixing well to combine.
5. Season the Sauce: Add the dried oregano, dried basil, red pepper flakes, sugar (if using), salt, and black pepper. Stir to combine.
6. Simmer: Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened and flavorful.
7. Add Fresh Basil: Stir in the torn basil leaves and cook for another 2 minutes.

Step 2: Cook the Eggs

1. Make Wells in the Sauce: Using the back of a spoon, create four small wells in the sauce, evenly spaced.
2. Add the Eggs: Carefully crack an egg into each well.
3. Season the Eggs: Lightly season the eggs with salt and black pepper.
4. Cover and Cook: Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 1-2 minutes.

Step 3: Serve

1. Garnish: Sprinkle the dish with freshly grated Parmesan cheese and chopped parsley or basil.
2. Serve: Serve immediately with crusty bread or toasted ciabatta for dipping into the sauce.

Tips for Perfect Uova in Purgatorio

1. Control the Heat

• Spice Level: Adjust the amount of red pepper flakes to control the spice level. Start with 1/2 teaspoon and add more if you prefer a spicier dish.

2. Cook the Eggs to Your Preference

• Runny Yolks: For runny yolks, cook the eggs until the whites are just set and the yolks are still soft.
• Firm Yolks: For firmer yolks, cook the eggs for an additional 1-2 minutes.

3. Use Fresh Ingredients

• Tomatoes and Herbs: Fresh basil adds a wonderful aroma and flavor to the sauce. Use fresh tomatoes if they are in season for an even more vibrant dish.

Customizing Your Uova in Purgatorio

Variations:

• Cheese: Add crumbled feta or goat cheese to the sauce for a creamy, tangy flavor.
• Vegetables: Include sautéed spinach, bell peppers, or mushrooms in the sauce for added nutrition and flavor.
• Meat: Add cooked Italian sausage or pancetta for a heartier version.

Dietary Modifications:

• Dairy-Free: Omit the Parmesan cheese or use a dairy-free alternative.
• Low-Carb: Serve the dish on its own without bread for a low-carb meal.

Serving Suggestions

Side Dishes:

• Salad: Pair with a simple green salad with a light vinaigrette.
• Grilled Vegetables: Serve with grilled or roasted vegetables like zucchini, bell peppers, or eggplant.

Drinks:

• White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with the acidity of the tomato sauce.
• Red Wine: A light red wine like Chianti or Pinot Noir complements the flavors of the dish.
• Sparkling Water: For a non-alcoholic option, serve with sparkling water and a slice of lemon.

Dessert:

• Tiramisu: Finish the meal with a classic Italian dessert like tiramisu.
• Fruit Sorbet: A refreshing fruit sorbet is a light and satisfying way to end the meal.

Storing and Reheating

Storage:

• Refrigerate: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Store cooked eggs separately to avoid overcooking when reheating.
• Freeze: The tomato sauce can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Reheating:

• Stovetop: Reheat the tomato sauce in a skillet over medium heat until warmed through. Add fresh eggs and cook as directed.
• Microwave: Heat individual portions of the sauce in the microwave, then add freshly cooked eggs.

Conclusion

Uova in Purgatorio is a delightful Italian dish that combines the richness of eggs with a spicy, flavorful tomato sauce. With its simple preparation and versatile nature, this dish is perfect for any meal of the day. Whether you’re serving it for brunch, lunch, or dinner, Uova in Purgatorio is sure to impress with its vibrant flavors and comforting appeal. Enjoy this classic Italian recipe with your favorite sides and a glass of wine!

Did you try this recipe? Share your experience and any customizations you made in the comments below!