Eggs in Purgatory Recipe (2024)

For all of you “skipping the butter and Parmesan” - you’re ruining the dish. Also if you think it’s healthier cutting out all the fat and that maybe this will help with weight loss, sorry, wrong on both counts. Scientifically proven that fat doesn’t make you fat. Refined carbs and sugar are the real villains, neither of which are present in this recipe. If you’re cutting out essential ingredients, in essence you’re just creating your own dish. I’ll stick with the real thing, thanks.

Is this shakshuka with Parmesan?

It will help with the egg cooking to have them at ROOM Temperature. If they are cold, then there will be more trouble getting them cooked, even with a lid.

I've been making Biba Caggiano's recipe (in her _Northern Italian Cooking_), but these were better! I served them over "next day polenta," sliced and seared in olive oil until crisp on the outside, tender inside...Very substantial and filling.

Very good. Husband wouldn’t eat it, not in his repertoire, apparently. Teenager gave it a “7.5. I don’t like red sauce.” Since when? I loved it, ate it, and gave bits of egg to my beloved pittie, who would have downed the whole thing had I let her. She sat and sniffed, appreciating the aroma.One tip: Use a skillet or pan small enough for the sauce to be at the second-knuckle so there will be enough depth for the whole egg to sit inside.I’ll make this again when my sister comes.

As a total non-pro, I found it helpful to crack the eggs into a ladle and then nestle them into the sauce.

fresh breadcrumbs lightly fried in olive oil and sprinkled on at the very end is a nice finish in itself or added to the Parmigiano :)

Some have commented about lactose intolerance. Aged cheeses are great because there little lactose, to wit: Cheese with trace levels (less than 0.5 gm lactose) Natural, aged cheese (Cheddar, Parmesan & Swiss) can be digested by those with lactose intolerance. During the cheese making process, most lactose is drained with the whey (a liquid portion). The small amount remaining in the curd is changed to lactic acid during aging. Only trace amounts of lactose remain.

I make eggs in purgatory using crisp diced pancetta instead of anchovies, spoon the hot tomato mix into individual Spanish cazuelas, top each with cheese of choice (mozzarella is nice) and an egg or two and finish in the oven for individual servings, top with chopped parsley, basil or cilantro.

Adding Parmesan to the sauce while it's simmering produce a thickness that I find unpleasant. Better to keep the flavors of egg, tomato, oil, garlic (gently) and anchovies "cleaner," and sprinkle Parmesan (if you must) just before serving. A smattering of chopped parsley is even better.

I think Shakshuka originated in Tunisia. Eggs in Purgatory is an Italian Catholic dish. It wouldn't surprise me if it Shakshuka landed on the boot during the Moorish invasion when so many flavors and dishes melded. Good stuff either way. Yayyy us.

If your cast iron is well seasoned, and you don't leave the tomato in it for a long time, you'll be okay. Left in too long (or in a poorly seasoned pan) the acid will damage the seasoning.

Any reason the sauce couldn't be made ahead of time, through step 2 but minus the Parmesan and butter, and frozen? Would be great to reheat and add eggs for a quick single-serving dinner!

Did anyone else notice that this dish is shown cooked in a cast iron skillet? I've always understood that tomatoes cooked in cast iron remove the finish. The pan requires reseasoning. Am I wrong?

Make sure eggs are room temp. Cook 3-4 min medium low Add in capers, garlic, olives, parsley - chop and add to olive oil

I think pancetta should be added

What is the butter used for? Did I miss that?

Fantastic and easy recipe! The sauce is so simple, but so flavorful. I let it simmer just a little too long, I wish I had stopped when there was still a little more moisture. But really delicious!

My wife and I were underwhelmed by this dish. 3/5.If I had it to do over again I would make Marcella Hazan's tomato sauce, blend the remaining onion into it, throw in some red pepper flakes, and drop some poached eggs into it. Or just make a shakshouka.

Very similar to Shakshuka, this is basically an Italian version of that egg dish. It was super easy to make and very flavorful. It reminded me of a red sauce I make often for my spicy seafood pasta. And I love almost every kind of egg, save boiled, so this was pretty tasty and simple to throw together.

The silkiness from the butter and parm took this from good to great. Eggs took several minutes more than specified, though they continued to cook a bit in the hot tomatoes. A delicious, quick, one-dish meal.

I made this today with fresh picked tomatoes and basil, a little extra garlic. Spouse comment was best breakfast she's ever had. Cooked the tomatoes 30 minutes to thicken the sauce, and the eggs needed 5-6 minutes to set the whites. Yolks turned out with a soft boiled texture. The small amount of butter and parmesan are essential I think. I used the recommended anchovy filets but I think capers would be a great substitute for vegetarian. Rye buttered toast as that's what I had- good.

One of my families' favorite dishes! It's fast, easy and uses items I already have in my pantry. For those of you worried about cast iron pans, you don't need to. I have been using my cast iron skillet for years, its my favorite most versatile pan. Yes, the tomatoes take some of the coating off but it also adds iron into your dish, healty, and I just wash it with water, oil it, set it on the stove at medium heat for about 5 minutes and the pan is reseasoned. Easy peasy

I made this without the butter and Parmesan and it still turned out delicious. Omitted the anchovies as well, and didn’t bother to slice the garlic - just threw it in the pan in the beginning. I cooked the eggs for about four minutes both times I made them, next time I might try five. If you have parsley, garnish generously. The second time I made I didn’t have any and it was still great

As always, I aim in awe of the people who share their variations on this recipe! I made it “cold” (without reading comments) and we both loved it as is. Will definitely bring the eggs to room temp, add parmesan rind, and serve with polenta!

I needed a way to use up half a can of peeled tomatoes I had leftover, and this recipe was just the ticket. Halved the ingredients, which fit perfectly in an 8-inch cast iron. Boy, this was easy to make! Finished with a drizzle of basil oil I had made the night before. Looked gorgeous, tasted even better.

Love this base recipe. Didnt have anchovies or parmesan. Through in a few chipotles in Adobo sauce gave a smokey flavor. Grated about half cup sharp cheddar. Used rosemary and topped with fresh cilantro. Served with toasted pitas with garlic and olive oil. Easy brunch.

The dish is still amazing without it, but started to add two bay leaves to the sauce and I think it opens it up even more. Hope that is helpful!

The cast iron pan makes a pretty picture but obviously the photo stylist isn’t a cook. A stainless pan would be better.

Very tasty — lots of extra sauce leftoverEggs took 4 minutes — two at first then one at a time Make sure eggs are room temperature Dash of sugar might cut acidity