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Eggs in Purgatory (or uova in purgatorio) are poached eggs in tomato sauce. A very easy, delicious and economical meal that is perfect for any time of day.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Brunch
Cuisine: Italian
Keyword: eggs, Sauce, vegetarian
Servings: 12 servings
Author: Lora


  • 2 Tablespoons extra virgin olive ol
  • 1 medium yellow onion roughly chopped
  • 28 ounces canned peeled whole tomatoes and their liquid (or blanched, peeled whole tomatoes)
  • 24 ounces of Italian strained tomatoes or tomato sauce
  • 8 ounces canned tomato purée
  • Sea Salt
  • Ground black pepper
  • 1 dozen eggs
  • A handful of flat-leaf Italian parsley roughly chopped (just the leaves)


  • In a medium sized sauce pan on medium heat, add in the olive oil. Sauté the onion until translucent and aromatic, about 5-7 minutes.
  • Add both the whole tomatoes and the tomato sauce, stirring and using a using a potato masher or back of large spoon wooden to break up the tomatoes. Bring the mixture to a boil and reduce to a simmer, allowing excess liquid to boil off and the sauce to thicken, about 10 minutes.
  • Stir occasionally. Season the sauce with salt and pepper to your taste.Add a dash of red pepper flakes if you like it spicy. Simmer sauce on low while you heat oven to 375 F.
  • Spoon some of the sauce in a baking sheet. Make sure to not go all the way to the top of the sides. You won't use all of the sauce.
  • Make small wells in the sauce and gently crack one egg into each well.Carefully add the baking sheet to the oven.
  • Bake uncovered for 12-15 minutes, until the whites are set and the yolks are still a bit runny.If you like the yolks more cooked, leave in an extra minute or two.
  • Toss on chopped Italian parsley before serving.