Oh, how I love eggs! Aside from being cheap and easy to cook, it is very nutritious because of its high protein, iron, vitamins, minerals, carotenoids, lutein, and zeaxanthin. There are so many ways to cook it, scrambled, sunny side up, boiled, and poached. It is also versatile, you can add it to almost any dish or make a dish out of it like Italian baked eggs. So let’s talk about Eggs in Purgatory recipe. What an interesting name for a dish, huh? So, I did my research before I came up with my version of it. I read that the eggs signify the souls trying to be saved from fire which happens to be the spicy tomato sauce. Err, a little intense for a back story right? Well, all I know is that the eggs can’t be saved once I eat them. Haha!🤫
Background on the Dish
It is basically eggs in tomato sauce, also known as “Uova in Purgatorio” which originated from Naples, Italy. Widely known in the country because of its basic ingredients and simple cooking procedure. It has become a family staple dinner before because not only that it’s cheap but also a good source of protein.
Eggs in Purgatory vs Shakshuka
Although both are tomato egg recipes similar in ingredients and preparation, you can easily identify them by their herbs and spices added to them. Eggs in Purgatory is usually spicy and has herbs like basil, oregano, and sometimes cheese. While Shakshuka has distinct flavors because of the spices like cumin, paprika, and chili powder. Other versions include adding ground meat, sausage, anchovies, milk, heavy cream, and cheese.
Recipe Ingredients and Substitutions
I used ground Italian sausage specifically because of its sweetness and distinct taste of fennel. It balances well with the sourness of the tomato sauce. You can also use regular sausage if you like. The other ingredients needed are:
olive oil ground Italian sausage onion minced garlic smoked paprika Italian seasoning (see my Homemade HERE) pepper flakes can of crushed tomatoes with juice eggs freshly chopped parsley or cilantro salt and pepper
Crushed Tomatoes Substitution:
For Eggless or Vegan Version:
You can substitute the eggs with silken tofu or vegan feta cheese. Just follow the same cooking instructions replacing only the eggs. Chickpea batter is also an option but I haven’t tried yet, so we’ll talk about more of that soon. You can also experiment according to your taste, like adding spinach, different kinds of cheese (i.e. mozzarella, parmesan, cheddar, etc.), olives, anchovies… The choices are endless.
Storing and Reheating Instructions
You can make the sauce ahead of time. Let it sit on the counter until it cools down before transferring it to an air-tight container. It can be stored in the refrigerator for up to 4 days. When you’re ready to use it, just put the sauce in a pan and heat it until it boils. Add the eggs and cover the pan. Let it simmer until the eggs are cooked. Or you can transfer the pan to the oven after adding in the eggs and bake for 5 minutes. Wondering what to do with the leftovers? Transfer it to a dry and clean airtight container. It can be stored in a refrigerator for up to 2 days. Because it contains eggs, it is best to heat it on a stove or bake it. It will be ready in about 5-10 minutes. The eggs tend to explode when heated in the microwave and you don’t want to see all that mess.
Serving Suggestions
I like eating mine with bread. It’s like a simplified pizza with egg and it’s egg-xtremely delicious! But you can also pair it with the following:
Flatbread Crusty bread Cucumber Tomato Salad Mediterranean Chickpea Salad
Other Favorite Egg Recipes
Egg Custard Pie Egg Muffins Easy Deviled Eggs Recipe Sausage Egg Casserole Western Omelette
How to Make Eggs in Purgatory
