Eggs in purgatory are a typical main course of the Italian and Neapolitan cuisine, very similar tu shakshuka. These are fried eggs enriched with tomato sauce, salt, oil and parsley: a delicious, economical and very easy to make recipe. An ideal main course for a last minute dinner, or when you don't feel like cooking at all.
It seems that the name of the dish derives from the contrast between the white color of the egg and the red of the tomato: this, in particular, would remind the souls of purgatory enveloped in flames.
The preparation is very simple and you will need very few ingredients: eggs, tomato puree, salt, oil and parsley. If you like, you can add chopped or powdered chili pepper, pepper or paprika. The trick to obtaining a perfect result is to not overcook the yolk, so that it remains soft: accompany everything with slices of toasted homemade bread, a must top mop up the sauce at the end.
Find out how to prepare eggs in purgatory by following our step-by-step recipe and tips.
Ingredients
FRESH EGGS
2
TOMATO PUREE
200 grams
GARLIC
1 clove
CHOPPED PARSLEY
as much as you need
EXTRA VIRGIN OLIVE OIL
as much as you need
SALT
