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Eggs in Purgatory

Eggs in Purgatory

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Eggs in purgatory—ova ’mpriatorio in the local dialect—is a Neapolitan classic. The whites of the eggs surrounded by the red of the tomato sauce are said to resemble religious depictions of souls in the fires of purgatory. An alternate explanation for the name of the dish is, simply, the spiciness of the sauce. Our version has a medium, warming heat. For more bite, add ¼ to ½ teaspoon red pepper flakes along with the tomatoes. Or, if you prefer, tame the heat by seeding the chili before slicing it. Serve with crusty bread.

Tip

Don’t overcook the garlic. If the garlic goes past lightly browned, it may leave an acrid flavor in the sauce, so it’s best to err on the side of caution and underdo it rather than overdo it. Also, don’t forget to taste and season the sauce with salt and pepper before adding the eggs. Once the eggs go in, the sauce cannot be stirred.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 2

    medium garlic cloves, thinly sliced

  • 1

    Fresno or jalapeño chili, stemmed and sliced into thin rings

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 1

    sprig rosemary

  • Kosher salt and ground black pepper

  • 6

    large eggs

  • ⅓

    cup lightly packed basil, roughly chopped

  • ½

    ounce Parmesan cheese, finely grated (¼ cup)

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the garlic and chili, then cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the tomatoes with juices, the rosemary, ½ teaspoon salt and ½ teaspoon pepper.

Bring to a simmer and cook, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 7 to 9 minutes. Remove and discard the rosemary, then taste and season with salt and pepper.

Step 2

With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper.

Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the basil and Parmesan, then drizzle with additional oil.

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