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Best Easy Uova in Purgatorio Recipe

Name: Best Easy Uova in Purgatorio Recipe
Total time: 30 min
Yield: 220 g
Ingredients: large eggs 6 pieces; canned crushed tomatoes 2 cups; yellow onion 1 medium; garlic cloves 3 cloves; extra virgin olive oil 3 tbsp; baby spinach 2 cups; red pepper flakes 1 tsp; salt 0.75 tsp; black pepper 0.5 tsp; fresh basil 0.25 cup

Eggs simmered in fiery tomato sauce—'eggs in purgatory'—is a bold Neapolitan breakfast. This vegetarian high protein mediterranean dish fits clean eats, weight loss, and calorie deficit plans.

Cook 30 min Difficulty NORMAL 238 kcal

#vegetarian #mediterranean #high protein #diabetic friendly

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Ingredients

Main ingredients

large eggs 6 pieces
canned crushed tomatoes 2 cups
yellow onion 1 medium
garlic cloves 3 cloves
extra virgin olive oil 3 tbsp
baby spinach 2 cups

Seasonings/Sauce

red pepper flakes 1 tsp
salt 0.75 tsp
black pepper 0.5 tsp
fresh basil 0.25 cup

Nutrition summary

Carbohydrates 17 g 29%

Protein 16 g 27%

Fat 12 g 44%

Serving size 220g

Cooking steps

1

Heat 3 tbsp olive oil in a large sauté pan over medium heat until shimmering but not smoking.
2

Add diced onion and cook for 4–5 minutes, stirring often, until translucent. Add chopped garlic and sauté for another minute without browning.
3

Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes. Bring to a simmer, then lower heat to maintain a gentle bubble. Cook uncovered for 12 minutes, stirring occasionally so sauce reduces and thickens.
4

Add spinach to the sauce, stirring until just wilted (about 1 minute). Taste and adjust seasoning as needed.
5

Use a spoon to make six gentle divots in the thickened sauce. Crack an egg into each, spacing evenly. Cover the pan and cook over medium-low heat for 6–8 minutes, or until egg whites are set and yolks are still runny.
6

Remove from heat, sprinkle with fresh basil, and let rest for 2 minutes. Serve immediately with crusty bread, if desired.

Personalized Q&A

Q. What ingredients are essential for authentic Uova in Purgatorio flavor?

The core flavors of Uova in Purgatorio come from crushed tomatoes, extra virgin olive oil, onion, garlic, and freshly cracked eggs. The use of red pepper flakes adds a signature fiery kick, while finishing with basil delivers freshness that defines this classic Neapolitan breakfast.

Q. What heat and timing should be used to cook the eggs perfectly in this recipe?

After simmering the sauce, reduce the heat to medium-low before adding eggs. Create gentle divots in the sauce so the eggs stay contained. Cover and cook for 6–8 minutes, checking for whites to be set and yolks just runny. Overcooking may lead to firm yolks, so monitor closely for ideal texture.

Q. How can I make sure the sauce doesn't burn or stick during cooking?

Stir the tomato sauce occasionally while it simmers, and avoid letting the heat get too high—medium to medium-low is ideal. Using a wide pan and watching for signs of sticking helps preserve the sauce’s bright flavor while preventing burning, especially once the eggs are added.

Q. What is the nutritional profile of this Uova in Purgatorio recipe?

Each serving provides approximately 238 kcal with 17g of carbohydrates (29% of calories), 16g protein (27%), and 12g fat (44%). This balance makes it suitable for vegetarian, high protein, and Mediterranean-style diets, while supporting calorie control and clean eating goals.

Best Easy Uova in Purgatorio Recipe

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