Uova in Purgatorio (Eggs in Purgatory) Recipe
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Uova in Purgatorio (Eggs in Purgatory)


This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers, and anchovy makes a very tasty breakfast or brunch.


  • 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 passata (crushed tomatoes)
  • 1/2 cup water
  • 1 sprig chopped fresh parsley
  • salt to taste
  • 2 eggs


  1. Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1-2 minutes. Add tomato passata 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.

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Nutritional Information

Uova in Purgatorio (Eggs in Purgatory)

Servings Per Recipe: 2
Amount Per Serving
Calories: 245
% Daily Value *
Total Fat: 31 %
Saturated Fat:
Cholesterol: 63 %
Sodium: 19 %
Potassium: 13 %
Total Carbohydrates: 3 %
Dietary Fiber: 11 %
Protein: 18 %
Vitamin A:
Vitamin C:
Vitamin B6:
*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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