Spicy Italian Eggs in Sauce | Traditional Southern Italian | Uova Piccante in Purgatorio

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Dice 5 cloves of garlic and 1 large sweet onion.

Pour extra virgin olive oil into a preheated saucepan at low medium heat, covering the entire bottom of the pan.

Once the oil is up to temperature, add the diced onion and cook slowly over low medium heat until translucent.

Add 2 tablespoons of unsalted butter to the pan for added flavor.

Stir in 1 teaspoon of calabrian chili paste for heat.

Add 1 tablespoon of coarse black pepper to the mixture.

Once the onion and garlic are translucent, add 1 tablespoon of garlic powder and stir.

Add 1 6-ounce can of tomato paste and mix well.

Pour in 1 28-ounce can of whole San Marzano tomatoes that have been pureed.

Add 2 tablespoons of dried basil and 1 tablespoon of dried oregano to the sauce.

Optionally, add 1 to 2 tablespoons of cane sugar to reduce the acidity of the tomatoes.

Hand tear some fresh basil and add it to the sauce just before finishing to keep it aromatic.

If the sauce gets too thick, add 1 to 2 cups of hot water to reach the desired consistency.

Bring the sauce to a low simmer, aiming for a temperature of 180 degrees Fahrenheit for poaching the eggs.

Let the eggs sit in separate small bowls or ramekins to come to room temperature before adding them to the sauce.

Gently poach the eggs in the sauce for about 5 to 7 minutes, using a lid to help set the egg whites while keeping the yolks runny.

Carefully remove each serving with a large spoon from below the eggs to prevent breaking them.

Plate the eggs in purgatory and bathe them in sauce for serving.

Garnish with fresh basil and serve with crunchy Italian bread or baguettes for dunking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens