Soft cooked egg in tomato sauce with crostini on a grey plate.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo

Eggs in Purgatory, or Uova in Purgatorio, is the Neapolitan version of Shakshuka.   The spicy, bright red tomato sauce represents the flames of hell, while the eggs floating amongst them are the souls seeking purification.  Who says Italians are dramatic?  It makes for a quick, light dinner.  I like to serve it with a heavenly side salad.

Eggs in Purgatory

5 stars (1 rating)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2



  • 2 ounces salted butter, softened
  • 1 clove garlic, grated on a microplane
  • teaspoon granulated garlic powder
  • 8 slices crusty Italian bread, ½-inch thick slices


  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes, plus more for serving
  • 3 cups Everyday Tomato Sauce
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • Fresh oregano, for garnish, optional


  • PREPARE THE CROSTINI Preheat the oven to 375°F and line a sheet pan with aluminum foil.
  • In a bowl, whip the butter, garlic and garlic powder until smooth.
  • Generously spread the garlic butter onto one side of the sliced bread and place onto the prepared sheet pan; set aside.
  • MAKE THE EGGS In an 8-inch cast-iron skillet, warm the olive oil over medium-high heat.
  • Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, for 1 minute.
  • Add the Everyday Tomato Sauce and bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
  • Using a spoon, push the sauce to make a cavity and add an egg; repeat with the remaining eggs.
  • Season each egg with salt and pepper and cover the skillet with a lid.
  • Simmer until the whites are cooked but the yolks are still slightly runny, for 8-10 minutes.
  • Meanwhile, bake the garlic bread until the crusts are crispy, for 8-10 minutes.
  • To serve, scoop two eggs, along with some sauce, onto a dinner plate, along with some slices of the garlic bread.
  • Garnish with additional red pepper flakes and fresh oregano, if desired.
Course: Breakfast, Easy Dinner, Lunch, Spring
Author: Anthony Michael Contrino