Uova in purgatorio is a traditional dish from Naples that combines the richness of eggs with the bold, comforting flavor of tomato sauce, first mentioned in the Cucina teorico-pratica by Ippolito Cavalcanti in 1837. The eggs are gently cracked into a simmering pan of tomatoes—typically infused with garlic, olive oil, chili flakes, and sometimes onions or herbs—and cooked until the whites are set, but the yolks remain soft and runny.

The name is poetically tied to its visual symbolism: the bubbling red tomato sauce represents the flames of purgatory, while the white eggs suspended within suggest the souls waiting to ascend. It’s a dish of deep Catholic imagery rooted in Naples' religious and cultural traditions.

Uova in purgatoria is best enjoyed straight from the pan, preferably with a hunk of rustic bread or on top of toasted slices. It can be served for breakfast, lunch, or a light dinner.