At its core, Eggs in Purgatory is a classic Southern Italian dish-’Uova in Purgatorio’-which has been brought into the spotlight by Nigella Lawson in her uniquely sensuous, no-fuss way. Imagine eggs poached gently in a thick, garlicky, chili-laced tomato sauce. That’s it. But it’s also not just it.
In Nigella’s world, it’s a dish to make when the cupboards are almost bare, when your stomach is grumbling and your soul needs a bit of fiery love. It’s perfect for breakfast, lunch or a midnight snack, depending on where your crisis is located in the day. The name? A little melodramatic, sure. The eggs, you see, are suspended in the ’torment’ of spicy tomato sauce-halfway between heaven and hell. Relatable.
The first time I made this, I was hungover, tired and generally questioning my life decisions. I opened the fridge to find… not much. But there were eggs. There was a can of tomatoes. Garlic? Always. And that was the beginning of a lifelong devotion.
Nigella Eggs In Purgatory Recipe
Ingredients Needed
Now, let’s talk pantry raid. You probably have most of this on hand already. Here’s what Nigella typically goes for:
- 2 tablespoons olive oil (go for the good stuff if you can. it makes a difference)
- 2 garlic cloves, finely sliced or minced (don’t skimp on this, garlic is the soul of the dish)
- ½ teaspoon dried chili flakes (adjust based on how close to hellfire you want to get)
- 1 can (400g) of chopped tomatoes (I prefer whole San Marzano and crush them by hand. it feels more rustic)
- Salt, to taste (kosher or sea salt is best)
- 2 large eggs (the fresher the better. those runny yolks are a thing of beauty)
- Black pepper, freshly ground
- Parsley or basil, optional, for garnish
- Crusty bread, for scooping and dipping (not optional in my house)
When I’m feeling fancy-or just a bit extra-I’ll crumble in a bit of feta or parmesan near the end. Not traditional but we’re not here to follow rules. We’re here to feel something.
Equipment Needed
You don’t need a kitchen full of gadgets. That’s the magic of this recipe. it’s simplicity itself. Here’s all you need:
- Small to medium skillet (preferably nonstick or cast iron-something cozy)
- Wooden spoon or spatula
- Lid for the pan (or an upside-down plate, if you’re living the student life like I once was)
- A plate and a spoon (or just eat straight from the pan. I’m not judging)
I’ve made this in everything from a sleek Le Creuset to a battered camping skillet in a cabin in the woods. It always comes out right.
Instructions To Make Nigella Lawson’s Eggs In Purgatory
Let’s walk through this together, step by step.
- Heat the oil in your skillet over medium heat until shimmering. I usually swirl it a few times, just to coat the pan and feel fancy.
- Add your garlic and let it sizzle gently. You want it golden, not brown. Burnt garlic is the devil and not the good kind.
- Sprinkle in the chili flakes. They’ll bloom in the oil and start perfuming your kitchen. This is usually the moment my dog walks in, sniffing the air like something life-changing is about to happen. She’s not wrong.
- Pour in the tomatoes, juices and all. If they’re whole, crush them with your hands or a spoon. Stir everything together and let it simmer for about 5-10 minutes until thickened slightly.
- Taste and season with salt. Don’t be shy-it needs that seasoning to wake everything up.
- Make two little wells in the sauce with your spoon. Gently crack an egg into each well.
- Cover with a lid and let the eggs poach for about 4-6 minutes, depending on how runny you want the yolks. I aim for soft, lava-like centers.
- Crack black pepper over the top, sprinkle with parsley or basil if using and get that bread ready.
- Serve hot, ideally while still in pajamas and barefoot.
I always end up eating this while perched on my kitchen stool, reading a book or scrolling mindlessly. It’s one of those dishes that makes you feel anchored in the moment.
What I Learnt
This dish taught me something essential: you don’t need a lot to make something beautiful. Just good eggs, canned tomatoes and the will to turn on the stove.
It also reminded me that comfort doesn’t have to be beige. It can be red-hot, spiced and punchy. Nigella has this way of giving you permission to cook emotionally-to throw in that extra clove of garlic because it feels right, not because the recipe tells you to.
I also learned the hard way once not to walk away during the egg-poaching part. Came back to hard yolks. Still edible-but that’s a heartbreak no one should suffer before 9 a.m.
FAQs
What Makes Nigella’s Eggs In Purgatory Different From Other Versions?
What I love about Nigella’s version is that she makes it extra rich and comforting. She uses a good amount of olive oil, which makes the sauce so silky and flavorful. The tomatoes cook down to a deep, sweet richness, and the eggs cook gently, soaking in all that savory goodness. It’s simple, but there’s something about the combination of the spices and the tomatoes that just makes it feel special.
Can I Make Nigella’s Eggs In Purgatory Ahead Of Time?
While I think it’s best fresh (that yolk is a beauty when it’s just cooked right), you can absolutely make the sauce ahead of time. Just store it in the fridge and reheat it gently when you’re ready to serve. If you’re doing this, though, I’d suggest cooking the eggs right before serving so they stay perfectly soft.
What Can I Serve With Eggs In Purgatory To Make It A Full Meal?
Nigella often suggests serving it with some crusty bread, which I think is a must-dipping that bread into the sauce is heaven. You could also go for a simple green salad or some roasted veggies to balance out the richness of the eggs. If you’re feeling indulgent, a bit of feta or parmesan on top is always a good call.
