Uova in Purgatorio (Eggs in Purgatory)

Uova in Purgatorio (Eggs in Purgatory)


1 person made this

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 diced
  • 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

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

  1. Heat oil in a frying pan over low heat then add garlic, olives, capers and anchovies and cook for 1 or 2 minutes.
  2. Add tomato passata and water then 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.

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