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Italian Eggs and Tomatoes 2
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5 from 3 votes

Italian Eggs and Tomatoes

Italian Eggs and Tomatoes, also known as "Uova al Purgatorio" (Eggs in Purgatory), is a traditional Italian dish.
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Eggs
Yield: 4 servings
Calories: 241kcal

Materials

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 red onion finely chopped
  • 2 cloves garlic minced
  • 4 large tomatoes chopped
  • 4 large eggs
  • Salt and pepper to taste
  • 1 tsp red pepper flakes
  • 1 tsp fresh thyme
  • Fresh basil leaves chopped for garnish
  • Grated Parmesan cheese

Instructions

  • Heat the olive oil in a large skillet over medium heat.
  • Add 1 tbsp of butter if desired
    Butter and Oil for Italian Eggs and Tomatoes
  • Add the chopped onion and cook until it's soft and translucent about 5 minutes.
    Red Onions for Italian Eggs and Tomatoes
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the chopped tomatoes to the skillet.
    Tomatoes added
  • Season with salt and pepper to taste.
    Salt to Italian Eggs and Tomatoes
  • Add 1 tsp of red pepper flakes
    Crushed Red Pepper
  • Let the tomatoes simmer until they break down and form a chunky sauce, about 20-25 minutes.
    Stewed Tomatoes Italian Eggs and Tomatoes
  • Beat the eggs and add to the tomato mixture
    Eggs go into Tomatoes
  • Mix eggs and tomatoes and cook for about 5-7 minutes.
  • Transfer the eggs and tomato mixture to plates.
  • Garnish with fresh basil leaves and grated Parmesan cheese.
    Basil as a garnish

Video

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 16g | Fat: 13g | Saturated Fat: 4.9g | Cholesterol: 199mg | Sodium: 822mg | Potassium: 631mg | Fiber: 3.9g | Sugar: 9.1g | Vitamin A: 198IU | Vitamin C: 5mg | Calcium: 315mg | Iron: 3mg