Eggs in Purgatory: The Spicy Comfort Dish with a Heavenly Kick

That P place scared the crap out of me as a kid. Now, if I have to spend a little time there atoning for poor decisions in my life, and still make it to see the open big pearly gates, I’m ok with that. 😉

I really can’t wait to see the giant bowling alley in the sky- as my bubba would tell me that when, during a storm, thunder rolled- that was just God bowling.

Purgatory has been a favorite subject in art and literature—perhaps most famously in Dante Alighieri’s "Divine Comedy", where it forms the middle section (Purgatorio) between Inferno (hell) and Paradiso(heaven). There, souls climb a mountain, shedding the sins of their earthly lives on each level as they ascend toward paradise.

Come to think of it, as a hiker, and WVU mountaineer, I don’t mind climbing mountains.

What’s in a Name?

If ever a dish had a dramatic name that belied its cozy, comforting nature, it’s Eggs in Purgatory. With roots deep in Southern Italy, this fiery-sounding meal is a humble yet bold combination of eggs gently poached in a bubbling tomato sauce spiked with garlic, olive oil, and red pepper flakes. It’s easy, economical, and endlessly satisfying— the kind of food you can throw together with pantry staples and still feel like you’re being wrapped in a warm, spicy hug.

A Taste of the Divine… and the Damned?

Let’s start with that name: uova in purgatorio. Legend has it the simmering red sauce represents the flames of purgatory, while the soft, glowing eggs are souls caught between heaven and hell. Whether you take it as theological allegory or just really good branding, there’s no denying the appeal. It’s rustic peasant food with poetic flair and a vivid metaphor served on a plate.

Though today it’s known as a cozy brunch or weeknight comfort meal, its roots trace back centuries to the rustic kitchens of Southern Italy.

Southern Italy: Where It All Began

The dish likely originated in Naples or surrounding regions in Campania, where tomatoes, olive oil, garlic, and chili peppers have long been staples. These were the ingredients of the peasantry—simple, cheap, and nourishing. Catholic tradition and religious symbolism heavily influenced everyday life, and food was no exception.

A Sister Dish to Shakshuka

Culinary historians often compare it to Shakshuka, a similar dish popular in North Africa and the Middle East. While the two likely developed independently, they share many ingredients and techniques. Some believe that trade and migration between Southern Europe and North Africa may have created cross-cultural culinary echoes.

Cooking Class with Carol

The Heart of the Dish

At its core, Eggs in Purgatory is deceptively simple:

A rich, garlicky tomato sauce (think crushed tomatoes or passata, simmered with olive oil and seasonings)
A generous sprinkle of chili flakes for that purgatory-style heat
Eggs cracked right into the sauce and poached until the whites are set and the yolks are still creamy

A few slices of crusty bread are non-negotiable—perfect for scooping up every last bit of that runny yolk and spicy sauce.

NOTE: I made hot sausage in marinara with peppers and onions and had leftovers. I used the sauce for the sausage as the base for my eggs. It’s not necessary to make fresh sauce for this— but rather use up left over sauce for less waste. Pictured with Italian hot sausage.

Why It Works Any Time of Day

Though often associated with breakfast or brunch, this dish is just as welcome on the dinner table. It’s vegetarian, high in protein, and comes together in under 30 minutes—ideal for when you want something quick but crave depth and comfort. Plus, it’s endlessly adaptable. Add sautéed spinach or kale for extra greens, toss in chickpeas for more heartiness, or crumble in some feta for a Mediterranean twist.

My Favorite Way to Eat It

I like my purgatory eggs on the spicier side, with a touch of smoked paprika for depth and a splash of balsamic vinegar in the sauce to round out the acidity. A handful of torn basil, parsley, or chives on top brightens it up right before serving. And don’t forget the bread—sourdough, if I’m lucky.

Final Thoughts

Eggs in Purgatory is proof that some of the best dishes are born from frugality and imagination. It’s comfort food with a little drama, a little heat, and a whole lot of soul. Whether you're making it to impress a brunch guest or just feeding yourself on a cozy night in, this dish delivers every time.

Recipe: Eggs in Purgatory

Ingredients:

CIndy Litterini’s Marinara Sauce (day old)
4 large eggs
Fresh basil, parsley or chive for garnish
Crusty bread, for serving

Instructions:

Heat Cindy’s day old sauce in a skillet over medium heat. Add red pepper flakes.
Make small wells in the sauce. Add a small amount of butter in well and melt. Crack an egg into each well. Cover the pan and cook for 5–7 minutes, or until the whites are set and the yolks are still a little runny.
Remove from heat and garnish with torn basil or parsley.
Serve hot, straight from the pan, with plenty of bread to scoop up the sauce and yolks.