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Eggs in Purgatory

Eggs in Purgatory
Francesca Borgognone

Eggs in Purgatory

An ongoing debate in the Borgognone house, is whether the children are Sicilian or Barese. As in, are we our mother's child (Barese) or our father's child (Sicilian)? My brother is a strong Barese (momma's boy), my sister hates all dialect, ergo she doesn't count, and myself, at 23 years, the verdict is still out. Though I love panzerotti from my Nonna's town of Adelfia, my ultimate comfort food as of late is "uova in purgatorio" or eggs in purgatory, which is a staple of my Sicilian grandmother.

In any case, this one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.

Click here to see What Are Heirloom Eggs? 

Ready in
30 m
Calories Per Serving


  • 2 olive oil
  • 1 small onion, sliced lengthwise
  • 1 clove of garlic, minced
  • 1 pint of cherry tomatoes
  • 1/2 white wine
  • 1 tomato paste
  • Pinch of fresh basil
  • 4 large eggs
  • Salt and black pepper, to taste


In a medium-sized skillet, heat the olive oil, onion, and garlic. When the garlic starts to turn golden, add the tomatoes. Place lid and let simmer for 5 minutes. Add white wine, tomato paste, and basil, and stir. Cover again for another 10-15 minutes until the tomatoes are soft and sauce-like. Crack the eggs directly into the sauce and let cook, uncovered, until they are to your liking. Add salt and pepper for taste and serve.