Italy shared by an Italian: cookbooks, recipes, stories, and a newsletter

this site has only

HUMAN-GENERATED CONTENT

Italian eggs in purgatory recipe

Italian eggs in purgatory is a Neapolitan recipe, and its name has a mystical/mythical origin. 

The tomato sauce represents the frightening flames of the purgatory, while the egg whites recall the white tunic fleeing souls.

​

Eggs in purgatory is a recipe from the Italian Spring SIMPOSIO

Get your copy for more Italian recipes, travel, and culture

learn more here
Eggs in purgatory recipe from Italy
Italian eggs in purgatory: the authentic Neapolitan recipe

the last cookbooks

VENICE

The city of Opulence.

FLORENCE

The city of Renaissance.

MATERA

The city of Sassi.

Pin for later
Italian eggs in purgatory recipe
Print

Italian eggs in purgatory

Course eggs
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 4 eggs
  • 1/2 shallot
  • 1 garlic clove
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons basil leaves chopped
  • 1 cup tomato puree passata
  • 1 tablespoon parmesan cheese grated
  • salt and pepper

Instructions

  1. Peel and crush the garlic clove. Peel and finely chop the onion.

  2. Heat the olive oil in a medium skillet, medium heat, add garlic and scallion and sautè a few minutes, until gold.

  3. Add the passata, a pinch or two of salt, cover and cook 6-8 minutes.

  4. Finely chop the basil leaves. Add 1 tablespoon of basil to the tomato sauce and mix.

  5. Add the eggs, sprinkle them with a pinch of salt, cover and cook 3-5 minutes (check every once and then if the white is cooked).
  6. Remove from heat, sprinkle eggs with a few grinds of black pepper, the remaining basil, and parmesan cheese. Serve hot with crusty Italian bread.

Enjoy your eggs in purgatory.

Claudia