Uova in Purgatorio (Eggs in purgatory)

Uova in Purgatorio (Eggs in purgatory)

Save this recipe

Be the first to make this!

About this recipe: This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers and anchovies makes a very tasty breakfast or brunch.


Serves: 2 

  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 3 or 4 black Italian olives, pitted and chopped
  • 3 or 4 big capers, chopped or 1 teaspoon small capers
  • 1 anchovy fillet in oil, drained
  • 200g tomato passata
  • 120ml water
  • 1 sprig parsley, chopped
  • salt, as needed
  • 2 eggs

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat oil in a frying pan over low heat; add garlic, olives, capers and anchovies and cook for 1 or 2 minutes.
  2. Add tomato passata and water; simmer for 10 minutes. Add chopped parsley and season to taste.
  3. Gently add the eggs directly into the tomato sauce without breaking the yolk. Cook for a few minutes until the eggs are just cooked. Serve with toasted bread.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate