Eggs in Purgatory are one of my favorite ways to use leftovers while giving them a total transformation. There are many versions of Eggs in Purgatory, meaning you can make them any way you want to. You can serve Eggs in Purgatory for breakfast, lunch, or dinner.
Eggs in Purgatory is the Italian version of Shakshuka. Purgatory? Shakshuka? Let’s start with Shakshuka which is a dish where eggs are poached in a tomato sauce. The dish’s origins are claimed by Libyan, Moroccan, Tunisian, Turkish, and Yemeni cuisines.
Many other cuisines have their versions of Shakshuka containing different spices and spice levels, meats such as minced lamb, sausage, or chorizo, and various cheeses made from sheep, goat, or cow’s milk. The dish can be made with or without meat, making it not only an excellent option for vegetarians but also gluten-free diners.
Eggs in Purgatory Eggs or Uova All’inf”rno or Uo”a in Purgatorio is a dish from Naples, Italy. The hearty, spicy, and robust tomato sauce is the “purgatory” portion of the name; the fiery red tomato sauce symbolizes hell in which the eggs are poached in.
I didn’t learn about Eggs in Purgatory until I was an adult; this wasn’t something I grew up eating. I’m pretty sure I stumbled on it watching some food or cooking show. The first time I made it, I realized it contained all the ingredients that I loved in the first place; using leftovers in the dish makes it even better.
My version of Eggs in Purgatory is made with leftover marinara sauce and usually contains leftover starches such as mashed potatoes or polenta. I do not use meat in my version, and my cheese of choice is parmesan cheese. I do not poach my eggs in the tomato sauce like shakshuka; I serve mine with over-easy eggs topped with parmesan cheese.
There are hundreds of recipes for Eggs in Purgatory and Shakshuka on the internet; it just depends on what you have on hand and your preferences.
I decided to make Eggs in Purgatory this morning for breakfast when I looked through the refrigerator; I haven’t made this dish for a long time. I served it with focaccia bread to dip in the egg yolk. I forget how much I love this comfort food dish, which is like having a tasty, satisfying hug for breakfast, especially on a 14-degree morning.