Savory shakshuka with toast and salad on a dining table, perfect for brunch.

Italian baked eggs in a fiery, garlicky tomato sauce with Parmesan and crusty bread

Eggs in Purgatory (Uova in Purgatorio)

Name: Eggs in Purgatory (Uova in Purgatorio)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 large eggs; 1 can (28 oz) whole San Marzano tomatoes, crushed by hand; 4 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes (or more to taste); 3 tablespoons extra-virgin olive oil; 1/4 cup freshly grated Parmesan cheese; 8 fresh basil leaves; Kosher salt and black pepper to taste; Crusty Italian bread for serving

30 minEasy

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Servings

2 servings

Difficulty

Easy

Cost

Budget

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Eggs in Purgatory (Uova in Purgatorio)

Italian baked eggs in a fiery, garlicky tomato sauce with Parmesan and crusty bread

This Italian cousin of shakshuka poaches eggs in a spicy, garlicky tomato sauce with red pepper flakes, finished with grated Parmesan and fresh basil. Served with crusty bread for dipping.

Prep Time

25m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Italian Cuisine Breakfast Vegetarian Gluten-Free

Sarah Chen

June 5, 2022(Updated April 13, 2026)

Uova in purgatorio, or eggs in purgatory, is Southern Italy's answer to baked eggs. The "purgatory" refers to the fiery, chili-spiked tomato sauce that the eggs simmer in — it should have a real kick that wakes you up with every bite.

While similar in concept to shakshuka, this Italian version uses different seasonings — plenty of garlic, red pepper flakes, fresh basil, and a shower of Parmesan — giving it a distinctly Mediterranean-Italian flavor profile. It is simple, bold, and perfect with a hunk of crusty Italian bread.

Ingredients

4 large eggs
1 can (28 oz) whole San Marzano tomatoes, crushed by hand
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (or more to taste)
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
8 fresh basil leaves
Kosher salt and black pepper to taste
Crusty Italian bread for serving

Instructions

1
Heat the olive oil in a deep skillet or braiser over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic is golden and fragrant. Do not let it burn.
2
Add the crushed tomatoes, season with salt and pepper, and stir to combine. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until the sauce has thickened.
3
Tear half the basil leaves and stir them into the sauce.
4
Make 4 wells in the sauce. Crack an egg into each well. Season the eggs with a pinch of salt.
5
Cover the skillet and cook for 5 to 7 minutes until the egg whites are set but the yolks are still runny.
6
Remove from heat. Sprinkle grated Parmesan over the top and garnish with remaining fresh basil leaves.
7
Serve immediately from the skillet with crusty bread for dipping.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage

Substitutions

San Marzano tomatoesAny good-quality canned whole tomatoes

Look for tomatoes packed in juice rather than puree.

ParmesanPecorino Romano

Sharper and saltier — use slightly less.

Red pepper flakesCalabrian chili paste

Adds a smoky, fruity heat that is distinctly Southern Italian.

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use San Marzano tomatoes for the best flavor — they are sweeter and less acidic.
Adjust the red pepper flakes to your spice tolerance. The sauce should have a noticeable kick.
Watch the garlic carefully — it goes from golden to burnt in seconds.
A lid is essential for cooking the egg tops. Use a baking sheet if you do not have a lid that fits.

Storage

The tomato sauce can be made ahead and refrigerated for up to 4 days. Add fresh eggs when ready to serve.

Reheating

Reheat the sauce in a skillet, then add fresh eggs and cook as directed.

Nutrition Facts

Per serving (2 eggs with sauce) · 2 servings

Calories340

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g

Carbohydrates18g

Fat22g

Fiber4g

Sugar10g

Sodium640mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How is this different from shakshuka?: Eggs in purgatory uses Italian seasonings (garlic, basil, Parmesan, red pepper flakes) while shakshuka uses North African/Middle Eastern spices (cumin, paprika, sometimes feta).
Can I add sausage or other meat?: Yes, crumbled Italian sausage browned in the pan before adding the sauce is a popular variation.

Explore More

More Italian Recipes More Breakfast Vegetarian Recipes Gluten-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

4 large eggs
1 can (28 oz) whole San Marzano tomatoes, crushed by hand
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (or more to taste)
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
8 fresh basil leaves
Kosher salt and black pepper to taste
Crusty Italian bread for serving

Instructions

1
Heat the olive oil in a deep skillet or braiser over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic is golden and fragrant. Do not let it burn.
2
Add the crushed tomatoes, season with salt and pepper, and stir to combine. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until the sauce has thickened.
3
Tear half the basil leaves and stir them into the sauce.
4
Make 4 wells in the sauce. Crack an egg into each well. Season the eggs with a pinch of salt.
5
Cover the skillet and cook for 5 to 7 minutes until the egg whites are set but the yolks are still runny.
6
Remove from heat. Sprinkle grated Parmesan over the top and garnish with remaining fresh basil leaves.
7
Serve immediately from the skillet with crusty bread for dipping.

Tips & Storage

Pro Tips

Use San Marzano tomatoes for the best flavor — they are sweeter and less acidic.
Adjust the red pepper flakes to your spice tolerance. The sauce should have a noticeable kick.
Watch the garlic carefully — it goes from golden to burnt in seconds.
A lid is essential for cooking the egg tops. Use a baking sheet if you do not have a lid that fits.

Storage

The tomato sauce can be made ahead and refrigerated for up to 4 days. Add fresh eggs when ready to serve.

Reheating

Reheat the sauce in a skillet, then add fresh eggs and cook as directed.

Frequently Asked Questions

How is this different from shakshuka?

Eggs in purgatory uses Italian seasonings (garlic, basil, Parmesan, red pepper flakes) while shakshuka uses North African/Middle Eastern spices (cumin, paprika, sometimes feta).

Can I add sausage or other meat?

Yes, crumbled Italian sausage browned in the pan before adding the sauce is a popular variation.

Eggs in Purgatory (Uova in Purgatorio)

Eggs in Purgatory (Uova in Purgatorio)

Eggs in Purgatory (Uova in Purgatorio)

Ingredients

Instructions