Uova al Purgatorio (Eggs in Purgatory)

Uova al Purgatorio (Eggs in Purgatory)

Uova al Purgatorio (Eggs in Purgatory)

History:

Uova al Purgatorio, or "Eggs in Purgatory," is a classic Italian dish with a rich, comforting history. Originating from southern Italy, particularly from Naples, this dish is known for its bold flavors and the dramatic contrast between the rich tomato sauce and the delicate poached eggs. The name "in Purgatorio" (in purgatory) is often believed to reference the idea of the eggs "bathing" in the hot tomato sauce, symbolizing a state of being in between – neither fully cooked nor fully raw. It is said that the name evokes the fiery, yet redemptive, nature of the dish.

Traditionally, Uova al Purgatorio is served as a hearty breakfast or light lunch, often enjoyed with a side of crusty bread for dipping. The combination of poached eggs and spicy tomato sauce is loved for its simplicity, and its richness makes it a favorite in many Italian homes.

Detailed Recipe (Step-by-Step)

Ingredients:

• 4 large eggs

• 2 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (400g) crushed tomatoes

• 1 tbsp tomato paste

• 1/2 tsp red pepper flakes (adjust to your spice preference)

• 1 tsp dried oregano

• Salt and freshly cracked black pepper, to taste

• Fresh basil leaves, chopped (for garnish)

• Crusty bread, for serving

Instructions:

1. Prepare the Tomato Sauce:In a deep skillet or large frying pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

2. Simmer the Sauce:Stir in the crushed tomatoes, tomato paste, red pepper flakes, dried oregano, salt, and pepper. Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust the seasoning with more salt or pepper if needed.

3. Poach the Eggs:Once the tomato sauce has simmered and thickened, create small wells in the sauce with a spoon. Gently crack each egg into a small bowl and then carefully slide the eggs into the wells in the sauce. Cover the skillet with a lid and cook for 5-6 minutes, or until the egg whites are fully set but the yolks are still runny. If you prefer the yolks more firm, cook for an additional 2-3 minutes.

4. Finish the Dish:Once the eggs are poached to your liking, remove the skillet from the heat. Garnish with fresh chopped basil and a drizzle of extra virgin olive oil for added flavor and richness.

5. Serve:Serve immediately with crusty bread for dipping into the sauce and eggs. The bread will soak up the flavorful sauce and creamy egg yolk, making for a satisfying and comforting meal.

Wine Pairing

1. Aglianico del Vulture

Aglianico del Vulture is a bold red wine from southern Italy, specifically the Basilicata region. Known for its deep fruit flavors and structured tannins, it pairs beautifully with the rich, spicy tomato sauce and the delicate eggs. The wine's acidity cuts through the richness of the dish, balancing the flavors.

Top Producers:

• Paternoster: Known for producing elegant, full-bodied Aglianico wines with great depth.

• Arianna Occhipinti: Offers a more natural and expressive approach to Aglianico with a balance of fruit and spice.

• Vietri: A leading producer offering a structured and age-worthy version of Aglianico.

2. Greco di Tufo

Greco di Tufo is a white wine from Campania, with bright acidity and citrus notes that make it an excellent pairing for the rich tomato sauce. Its minerality and fresh character complement the dish’s complexity without overpowering the delicate flavors of the eggs.

Top Producers:

• Mastroberardino: A historic winery that produces high-quality Greco di Tufo with elegant minerality.

• Feudi di San Gregorio: Known for their expressive Greco di Tufo with citrus and floral notes.

• Terredora di Paolo: Offers a well-balanced and aromatic Greco di Tufo with fresh acidity.

3. Frascati Superiore

Frascati, a white wine from Lazio, has a light and crisp profile with subtle citrus flavors, making it a perfect match for Uova al Purgatorio. The wine's acidity helps cut through the richness of the tomato sauce and eggs, while its refreshing character complements the dish’s overall profile.

Top Producers:

• Fontana Candida: Known for their fresh, crisp Frascati wines with a well-rounded finish.

• Casale Marchese: A top producer of Frascati that offers a more structured, refined wine.

• Tenuta di Pietra Porzia: A boutique producer of Frascati with a clean and mineral-driven character.

Chef Tip:

To enhance the richness of the dish, consider adding a touch of grated Parmigiano Reggiano to the sauce just before serving. The salty, nutty flavor of the cheese will complement the acidity of the tomatoes and the richness of the eggs. For an extra layer of flavor, try incorporating a pinch of smoked paprika into the sauce for a hint of smokiness that adds depth to the dish.

By Master Chef Gianluca Deiana Abis.