Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with parsley pesto drizzle.
It doesn’t get anymore rustic, simple and divine than these Sicilian Eggs in Hell, Italian Uova in Purgatorio or in plain English Egg in Purgatory. Drizzled all over the top with lots of parsley pesto, that same kind I drizzle over the roasted pepper and tomato soup. You remember that pesto, right?!
This is what happens when I have any leftover Arrabiata sauce, hence the term eggs in hell, that sauce needs to be on fire! Can you handle the heat?! Tell the truth now 😉
Yes please with an extra sprinkling of red pepper flakes, this day is going to be amazing!
” Uova in Purgatorio Ricette ” is actually one of the first recipe notes I posted here on Ciao Florentina. And really wanted to bring it back with better photos, because this rustic insanity is killer!
All you need to do is crack a few happy pasture raised eggs in the bubbling arrabbiata sauce, and cook them just enough for the whites to set around the creamiest golden yolks. You want creamy yolks to mop up with a piece of bruschetta, so make sure not to overcook them or you’ll be missing out.
Drizzle away with some parsley pesto, a few toasted pine nuts if you have them, and If you have the time to charr a couple of pieces of bruschetta, then wow, you got yourself the best tool to break into those creamy yolks. Can we have this for dinner too? I’ll open up that good bottle of red wine and stay in for the night. Life Made If you ask my opinion about that.
About the arrabbiata sauce for your eggs in hell:
For me it has to be the homemade version, thick and spicy cooked on low flame, with deep layers of flavor. It’s what makes these Sicilian Eggs In Hell the ultimate comfort breakfast for us at the shack. However If you don’t have any home-made sauce around, I’d say go ahead and splurge on your favorite jar of arrabbiata at the market. Go for one made with San Marzano tomatoes with a deep red color and thick consistency.
But when the day comes and you make your own sauce at home, and throw these eggs in hell together, please report back to mama, okay ?!
You can also make eggs in hell with the last of summer’s tomatoes. Whip up a pot of Italian peperonata and crack some eggs on top, forget about it, I could eat this every single day for relaz! Mangia!
- 4 c arrabiata sauce
- 8 eggs organic
- 3/4 c parsley pesto
- 1 tsp red pepper flakes + more to taste
- 1/4 c pine nuts toasted
- 1 tbsp extra virgin olive oil
- pinch of coarse sea salt
- leaves basil for garnish optional
In a large skillet heat up the olive oil and arrabbiata sauce over medium low flame. Once it starts to simmer try making tiny wells in the sauce with a wooden spoon.
Crack and drop the eggs in each of those wells. Allow them to gently simmer in the sauce until the egg whites have set around the yolks, about 5 minutes. If you want the top part to steam a little as well, just cover the pan for the last minute of cooking, making sure to keep an eye on it as eggs cook very fast.
Remove pan from heat and season with the sea salt and red pepper flakes to taste. Just before serving drizzle the parsley pesto all over the top and sprinkle with the toasted pine nuts and basil.
Serve with charred pieces of garlic bruschetta.
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