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Uova in Purgatorio (Eggs in Purgatory)

This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.

Close up of eggs in tomato sauce
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
2
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, crushed

  • 3 black Italian olives, pitted and chopped, or more to taste

  • 1 teaspoon capers

  • 1 anchovy fillet in oil, drained

  • 7 ounces Italian tomato sauce (crushed tomatoes)

  • ½ cup water

  • 1 sprig chopped fresh parsley

  • salt to taste

  • 2 large eggs

Directions

  1. Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.

  2. Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

Nutrition Facts (per serving)

245 Calories
20g Fat
10g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 245
% Daily Value *
Total Fat 20g 26%
Saturated Fat 4g 19%
Cholesterol 188mg 63%
Sodium 470mg 20%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 9g 18%
Vitamin C 28mg 31%
Calcium 96mg 7%
Iron 4mg 19%
Potassium 454mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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