Eggs in Purgatory: the Easy Recipe for Italian Shakshuka

Eggs in purgatory are a typical main course of the Italian and Neapolitan cuisine, very similar tu shakshuka. These are fried eggs enriched with tomato sauce, salt, oil and parsley: a delicious, economical and very easy to make recipe. An ideal main course for a last minute dinner, or when you don't feel like cooking at all.

It seems that the name of the dish derives from the contrast between the white color of the egg and the red of the tomato: this, in particular, would remind the souls of purgatory enveloped in flames.

The preparation is very simple and you will need very few ingredients: eggs, tomato puree, salt, oil and parsley. If you like, you can add chopped or powdered chili pepper, pepper or paprika. The trick to obtaining a perfect result is to not overcook the yolk, so that it remains soft: accompany everything with slices of toasted homemade bread, a must top mop up the sauce at the end.

Find out how to prepare eggs in purgatory by following our step-by-step recipe and tips.

How to Prepare Eggs in Purgatory

To prepare the eggs in purgatory, start by pouring a drizzle of oil into the pan.

Add the peeled garlic and let it fry for a few moments.

Add the tomato puree.

Season with salt and cook over low heat for about 10 minutes.

Once the sauce is cooked, remove the garlic.

Make two grooves in the sauce with a spoon.

Place the eggs on each groove taking care to not break the yolk: cook the eggs over a very low heat until the white has thickened.

Once the eggs are cooked remove them from the heat.

Salt the surface of the eggs.

Flavor them with chopped parsley.

Serve your eggs while they're still piping hot.

How to Store Eggs in Purgatory

We suggest you consume the eggs in purgatory immediately: you can still keep them in fridge for 12 hours, tightly closed in an airtight container.