Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with a parsley pesto drizzle.
A peasant dish easily made for one, two or for a crowd, this rustic meal is ideally served over creamy polenta or with Italian bruschetta to mop up all that sauce and creamy yolks.
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?! If not, you can make it in this puttanesca sauce which is equally delicious.
” Uova in Purgatorio Ricette ” is actually one of the first recipes I posted here on Ciao Florentina, and has stood the test of time. Mario Batali and Giada can bring it 😉
All you need to do is crack a few pasture raised eggs in the bubbling tomato sauce, and cook them just enough for the whites to set around the creamiest golden yolks. Drizzle away with some homemade pesto, a few toasted pine nuts and dig in with garlic bruschetta!
You can also make eggs in hell with the last of summer’s tomatoes.
Whip up a pot of Italian peperonata, add some artichoke hearts, kale, spinach, pancetta or sausage, then crack some eggs on top.
Like the Sopranos would say: Fuhgeddaboudit !
I could eat this every single day! Mangia Bene!
Sicilian Eggs In Purgatory (Uova in Purgatorio)
- 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 or over a bed of creamy polenta.