purgatory eggs with onions

Purgatory eggs with onions: Italian Recipe

When I come home from school, hungry but not really in the mood to cook, I often prepare eggs al purgatory in all their variations. I have recently discovered that the recipe tastes even better if it is accompanied by a small amount of red onion, a food I love madly. Tell me, who doesn’t like onions? Or, in which recipe do they look bad? If you’re an onion lover too, take a look at the onion soup I brought back. Creamy and very tasty, it’s great for warming up cold winter days.

In any case, eggs in purgatory are a much more delicious and juicy version of the classic fried eggs, prepared only with oil, salt and pepper. For those who love tomato sauce like me, this preparation will be fantastic, especially if crowned with a sublime scarpetta.

Because let’s face it: everything tastes better when stolen directly from the pan. Moreover, the special feature that makes this dish unique are the eggs that are not overcooked. It is always a spectacle to crack the egg and admire the yolk as it slowly bursts into the pan. In case you too are always enchanted by such beauty, try preparing a tasty avocado toast: a long slice of crispy bread, a ripe avocado cut into thin slices and laid elegantly on the bread, with two poached eggs melting to make it all more magical. How my mouth waters just thinking about such great goodness!

About eggs

It’s so satisfying to be able to take a few steps under the house, cross the garden and fleetingly steal an egg from the henhouse whenever I need it. It’s so different from finding expanses of ready-made trays on the supermarket shelves. Eggs are a magical food for me, and just think how good they are for you: thanks to their high protein content they are among the most nutritious foods in the world. A large egg contains about 9g of protein, 8g of fat, traces of carbohydrates and all the essential vitamins and minerals, which are mainly found in the yolk.

purgatory eggs with onions

Purgatory eggs with onions

When I come home from school, hungry but not really in the mood to cook, I often prepare eggs al purgatory in all their variations.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 1


  • 1 small red onion
  • olive oil
  • 200 g tomato puree
  • Some basil leaves
  • Salt, pepper and chilli
  • 2 eggs
  • A handful of parmesan cheese if desired
  • 2 slices of bread (I use Tuscan bread, without salt)


  • First, cut the onion into strips and let it wilt in a pan with a few tablespoons of oil.
  • Then pour the passata into the pan together with a ladle of water and cook on a low flame for about 10 minutes. Finally, add a few basil leaves, salt and a pinch of chilli pepper.
  • Make 2 holes in the tomato and break the eggs into them, keeping the yolk intact. Leave to cook for a cover on a low flame until the egg white has set, but the yolk is still soft.
  • In the meantime, toast the slices of bread on the grill or under the oven grill.
  • Finally, season the eggs with salt and pepper and, if you like, sprinkle them with a handful of Parmesan cheese and serve very hot accompanied by your slices of Tuscan bread.


Flavored Olive Oil Kit

Tuscan Extra Virgin Olive Oil (Truffle, Garlic, Chili pepper)


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