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Eggs in Purgatory Eggs in Purgatory

From our kitchen

Eggs in Purgatory

Prep
5 min
Cook
15 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. In a skillet, sauté the sliced half onion in extra virgin olive oil.
  2. Add the Tomato Sauce with Eggplant and Peppers and cook over low heat for about 10 minutes, stirring occasionally.
  3. Use a wooden spoon to create small wells in the sauce, and once you’ve made them, crack the whole eggs into each one. Cook for about 5 minutes, making sure the yolk remains soft, then add a pinch of salt and pepper.
  4. Turn off the heat and top with grated strong Provolone cheese.
  5. Serve with Olive Oil Crackers, perfect for a delicious scarpetta!
Read more about this recipe
History, culture, spirituality, and imagination have always lived side by side under the sun of Southern Italy. Together, they give life to iconic and symbolic dishes like Eggs in Purgatory.

Just a few genuine ingredients, a reminder of a tradition that could transform humble leftovers into unforgettable dishes that became part of Italy’s culinary heritage.And don't forget the scarpetta! Soaking up the sauce is absolutely required.

Neapolitan cuisine does not simply bring together history and flavor. At times, it also blends the sacred and the profane, treating spirituality with deep respect while transforming it into something familiar, something that belongs to daily life. And it does so using just a few ingredients and simple preparations, as if it were the most natural thing in the world. As if turning a humble leftover dish, often nicknamed “the poor man’s meat,” into a true culinary icon known around the world were a common gift. Only Italy’s rich religious tradition and the lively imagination of Naples could have created a dish as vivid and symbolic as Eggs in Purgatory, where the white of the egg represents the souls forced to atone for their sins among the flames, symbolized by the bright red tomato sauce. 

Our Eggs in Purgatory remain quick and easy to prepare, but alongside the tomato sauce they include eggplant and pepper, almost as a tribute to Shakshuka, the North African and Middle Eastern version that is just as simple to prepare, but richer in ingredients and spices. If you will forgive the wordplay, here is one final and very important suggestion for enjoying a dish inspired by Purgatory but absolutely heavenly in flavor: scarpetta! Soaking up the sauce is not just recommended, it is essential. In our version, try it with our olive oil crackers instead of bread for a practical and delicious twist. 

 



  

Preparation time: 5 minutes
Cooking time: 15 minutes 

Servings: 4

Ingredients

4 eggs
10.5 oz - 300 g of Tomato Sauce with Eggplant and Peppers Emilia Food Love
2.1 oz - 60 g of Strong Provolone Emilia Food Love
Olive Oil Crackers Emilia Food Love
½ onion
Extra virgin olive oil "Colline di Romagna" DOP Emilia Food Love
Salt and pepper

Method

  1.  In a skillet, sauté the sliced half onion in extra virgin olive oil.

  2.  Add the Tomato Sauce with Eggplant and Peppers and cook over low heat for about 10 minutes, stirring occasionally.

  3. Use a wooden spoon to create small wells in the sauce, and once you’ve made them, crack the whole eggs into each one. Cook for about 5 minutes, making sure the yolk remains soft, then add a pinch of salt and pepper.
  4. Turn off the heat and top with grated strong Provolone cheese.
  5. Serve with Olive Oil Crackers, perfect for a delicious scarpetta! 

    Tip

For an even richer and bolder flavor, try replacing our Tomato Sauce with Eggplant and Peppers with Tomato Sauce with Chili Pepper or Tomato Sauce with Datterino Tomatoes and Capers Emilia Food Love.


Eggs in Purgatory

 


 



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Eggs in Purgatory