Uova in Purgatorio | Eggs in Purgatory

Leave it to the Italians to poach eggs in a spicy tomato sauce with slices of Calabrese salami. This dish is generally eaten for lunch or dinner, as breakfast in Italy usually consists of espresso and a cornetto, croissant. Serve with a thick slice of bread to sop up the yolky tomato sauce, and be sure to have a glass of Poggio Grande Syrah

Receipt Date: August 31, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


20-ounces of Arrabbiata Sauce, see recipe

6 Eggs

6 Slices of Calabrese Salami, or other spicy salami

Pinch of Sea Salt

Pinch of Red Chile Pepper Flakes

Parmesan Cheese, grated, to sprinkle on top, if desired


Heat the Arrabbiata sauce in a medium-size skillet over medium-high heat. Bury the salami in the sauce and cook until the sauce begins to bubble. Gently crack one egg at a time into the sauce, leaving space in between each egg. Cover and cook until the whites turn solid, and the yolks poached. Sprinkle with sea salt, red chili pepper flakes, and a generous amount of Parmesan cheese. Serve with crusty bread.  

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$59.00 750 ml

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