One of the absolute most timely classics of Neapolitan cuisine is a simple dish called Eggs in Purgatory or Uova nel Purgatorio. This recipe has relatively few ingredients and doesn’t take more than 15 minutes to make. This dish has many names in other cultures as well with different variation such as shakshuka.
My favorite part about this dish is cooking the eggs over easy and then dipping toasted bread into the broken yolk and tomato sauce – Yum! This is the perfect dish to cook when you don’t have much time or any ingredients!
Eggs in Purgatory – Uova nel Purgatorio
Deep in the first cookbooks of ancient Neapolitan cuisine, this recipe is a timely classic from ancient Neapolitan cuisine. A simple recipe that embraces the use of leftovers and to leave no food behind.
Equipment
- Frying pan
Ingredients
- 2 tbsp extra virgin olive oil
- 3 whole eggs
- 1 can tomato puree
- oregano
- salt
- parmigiano reggiano cheese
Instructions
- Chop half of an onion into small pieces.
- In a frying pan, heat the olive oil and add the onions.
- Cook the onions for about 2-5 minutes on a medium-high heat or until they wilt.
- Add in the tomato sauce and cook for another 5 minutes on a medium heat while stirring occasionally.
- Add a dash of salt to your liking.
- Add the eggs to the sauce.
- Cover the eggs with a lid and cook for 3-5 minutes to your preferred egg style.
- As the eggs are finishing up, sprinkle some oregano and pepper on top evenly.
- When the eggs are finished, grate some parmigiano reggiano cheese on top. Buon Appetito!
Let us know what you think of the recipe in the comments! Like us on Facebook and Instagram to see more content and photos of delicious Italian food!
