Eggs in purgatory are a typical Neapolitan dish, very quick and tasty. The name comes from the contrast between the tomato sauce and the egg whites, which reminds of the souls in purgatory, wrapped in flames.
This recipe is pretty similar to Shakshuka in its appearance. The main difference between the two are the spices used. While to make Shakshuka you use turmeric, cumin, cayenne and the result is pretty spicy, when making eggs in Purgatory you only use Mediterranean herbs.
I adapted this recipe from Caffe e Cannella, and I have to say it’s just deliciously amazing. Check her out! Mary suggests to add some parmesan on top, and I think that’s a very great addition. As I didn’t have mushrooms at home, I decided to use some aubergines topped with some pesto. I’m so pround I maintained both the colours and the flavours of the original recipe. Besides that, I have to admit it’s such an easy recipe, it’s really difficult to screw it up!
“[on Purgatory] It is, of course, open to anyone to say that the whole idea is morbid and exaggerated–open even to those who think nothing of queuing for twenty-four hours in acute discomfort to see the first night of a musical comedy, which lasts three hours at most, which they are not sure of liking when they get there, and which they could see any other night with no trouble at all.”
Dorothy L. Sayers, The Divine Comedy of Dante Alighieri, Volume 2: Purgatorio
Eggs in Purgatory
Equipment
- sauce pan
Ingredients
- 6 Eggs
- 500 ml Tomato Passata
- 1/2 Onion
- to taste Salt and Pepper
- as required Olive Oil
- to taste Basil
Instructions
- Cut the onion into tiny pieces. Warm up some olive oil on a sauce pan and cook the onion until browned.
- Add the tomato passata, salt, pepper and some extra olive oil and cook at medium-low heat for 10-15 min.
- Cook the aubergines in the meantime. Cut them into cubes, warm up some olive oil on another saucepan and stir fry the aubergines for 20 min, until tender. Add some water in case they dry out. Season with salt, pepper and basil.
- When the aubergines are almost ready, add the eggs on top of the tomato sauce, cover with a lid and cook for about 5 min. Don't mix. In case you prefer your eggs well cooked, continue to cook for another 5 min.
- Serve, top the aubergines with some pesto, and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
