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Eggs in Purgatory

Also known as Uova in Purgatorio in Italian, this dish has it's roots in all things spicy!!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Servings 4


  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp capers, chopped
  • 1/2 red onion, chopped
  • 1 zucchini, chopped
  • 1 tsp dried oregano
  • 1 can san marzano tomatoes, crushed (you can also use tomato passata)
  • 4 eggs
  • 1/4 cup parsley
  • 1/4 cup parmigiano reggiano, optional
  • 1 tbsp hot oil (you can sub in red pepper flakes but add them to the tomato sauce when simmering)
  • toasted bread to serve


  • Over medium heat, pour the olive oil into a frying pan, and add the garlic, capers, onion; stir for 1 minute.
  • When the onion mixture has begun to soften, add the zucchini and cook, stirring often for about 5-7 minutes or until the zucchini also becomes soft.
  • Add in the tomatoes and stir to combine all of the vegetables, cooking for about another 5-8 minutes.
  • Crack one egg into a ramekin; make 4 indentations into the tomato sauce and slowly pour the egg into one of the indentations and repeat with the rest of the eggs (alternately, cook eggs in another pan and lay them on top of the tomato sauce for a less "tomatoey" egg!)
  • Cook the eggs for 5 minutes  (the whites will usually set and the yolks will still be loose); watch the pan closely so you don’t hard cook the eggs.
  • Top with shredded cheese (if using), chopped parsley and a drizzle of hot oil (amount depends on your ability to take the heat!!).  If you use red pepper flakes instead of hot oil, feel free to drizzle dish with extra olive oil before serving!