Eggs in Purgatory (uova in Purgatorio) is eggs cooked in tomato sauce.
This dish was one of my favorite dishes growing up. We actually called them Sal’s eggs because my grandfather (Salvatore) used to make them for me all the time. He made them for breakfast or even a late night snack. I can remember being with him at his condo in Florida and him making this for us with leftover sauce. Now since his passing, I cherish these memories that we created!! It is amazing how food can transport you to another time. Even a smell can do it for me too!
Some believe that the recipe originates in the Catholic faith. The eggs being the souls and the sauce surrounding them is purgatory. The souls in between heaven and hell. Who knows if this is really true. Italians love their stories.
Eggs in Purgatory
½ cup tomato sauce
Salt & Pepper to taste
1 Tsp. Grated Pecorino Romano Cheese
2 basil leaves chopped
In a small pan, heat up your tomato sauce to a simmer on a low flame. Crack two eggs into the tomato sauce. Season with salt and pepper and cover the pan with a lid. Cook until the eggs are cooked through about 8 minutes.. Garnish with grated Pecorino [cheese and chopped basil. Serve with crusty bread for dipping.