Eggs In Purgatory

This quick pantry dinner is quick enough for a last-minute dinner, and delicious enough to serve to friends. Think of it like a slightly spicy, super savory Shakshuka. Even if you're not a fan of anchovies, we highly encourage including them in this recipe. Scout's honor—it will not taste like fish! The anchovies melt right into the tomatoes, and lend a super-savory flavor even a fish-hater would like. Promise!

What’s the history behind the dish?

A Southern Italian- more specifically Naples- favorite. Food made with cost effective ingredients that can feed the masses. And, we’re not trying to get all religious here but the name comes with reason. Some say the eggs are like little souls lingering in a sauce portrayed as purgatory. 

What’s the difference between Shakshuka and Eggs in Purgatory?

The Italian Uova in Purgatorio is made with a tomato base, laced with anchovy (sometimes), garlic, red pepper flakes (key ingredient), and eggs nestled into small saucy crevices. The North African Shakshuka which often shows up in Middle Eastern cuisine have additions of onion and warmer spices like paprika and cumin. 

How should you eat this?

Well we certainly feel this is a viable recipe for any meal period. Whether for breakfast or dinner, serve this shakshuka with Texas toast or plop onto a plain toasted bagel and make a sandwich. This would be great over rice or dare we say your favorite pasta… Can you make this ahead of time?We love meals you can make ahead but this one just won’t be at its best if you prepare ahead. Cooked eggs with that beautiful runny yolk won’t hold up the way you’d want to eat this. Luckily this is a quick and simpler menu item that can be done right away. 

Made this recipe? Let us know in the comments below!

Editor’s Note: This recipe was updated on July 29, 2022.