Uova in Purgatoria (Eggs In Puragtory)

 Uova in Purgatoria

When I was telling my friend about this delicious dish and what it was called she told me they got it all wrong. They should have called this dish "Eggs in Heaven" and I agree. Curious as to why they would call it this, I did a little reading and found out that this is a Neopolitan dish that pays tribute to their ancient preoccupation with purgatory. The eggs symbolize the "souls" searching for purifications so they can enter Heaven and the tomatoes signifying the red flames of purgatory! Regardless the reason for its name it is delicious! 

My mother would make this and simply call it "uovo in sugo" and is another dish from la cucina povera. My mother was a child during WW11 and times were tough. They lived off the land and so there were many days when all that was available was eggs and tomatoes. Eggs are gently poached in a simmering tomato sauce (sugo) and then eaten with a piece of crusty bread to sop up all the juices. My mother would often make this for us on Sundays when she would make her Sunday sugo. She would crack a few eggs in the sauce and we would scoop them out with some sauce and eat them for lunch with homemade bread!  Just delicious! Give it a try - I promise you will not be disappointed and while you eat it you can think of the tradition that gave it its strange name! As with all Italian recipes, the measurements for seasonings are just estimates. If you are not fond of a spice leave it out and if you would like more of another then do it! Italian cooking is so forgiving that way! We always strive to make each dish our own. That is why you will see a QB in the ingredients which in Italian means "quanto basta", when it is enough for you. Season to your preference. It is always a good idea to start with a little bit and build your seasonings as you go along and let your taste buds be your guide! 

eggs simmering in a rich tomato and basil sauce

Ingredients

• I can peeled San Marzano tomatoes or 10 chopped fresh tomatoes
• 2 cloves garlic whole (QB)
• 10-12 basil leaves washed and dried
• 1 tsp oregano (QB)
• 1 tsp thyme (QB)
• 1/4 tsp peperoncino (QB) 
• salt and pepper (QB)
• enough eggs for 2 each (this recipe can easily accomodate 2-8 eggs keeping in mind the more eggs you have, the less sauce available for dunking)

Directions

1. Coat the bottom of a deep skillet pan with oil and add whole garlic
2. Allow garlic to simmer gently until a golden brown and add peperoncino. I like to add a few basil leaves to add flavour to the oil
3. Remove garlic and add one can tomatoes or fresh tomatoes. Break down tomatoes with the back of a spoon. Add spices and cover. Allow to cook for approximately 20 minutes or so until a nice sauce has formed.
4. Taste test and adjust
5. Make a hollow dip in the sauce with the back of a spoon and crack the egg into it. Add salt and pepper to each egg.
6. Shred some basil and sprinkle on top of sauce and eggs.
7. Cover and allow eggs to cook gently until whites are cooked and yolks are to your liking
8. Scoop out eggs carefully with a large spoon making sure to get lots of the sauce as well
9. Sprinkle with grated parmigiano-reggiano and serve immediately. 
10. Don't forget the bread!!!!

A Mangia!

Buon Appetito!

Fatto con amore,

Elena💜