Eggs in Purgatory

Eggs in purgatory is a classic Italian recipe. It is a simple dish of eggs in a spicy, fiery tomato sauce. This flavorful dish will reward your taste-buds.


This week, Catholics celebrate the eve of All Saints Day.  It was established November 1st 1484 by Pope Sixtus IV.  It is All Hallows Eve or Halloween as we know it today.  There is a three day celebration called Hallowtide.  It includes Halloween, All Saints Day and All Souls Day.  In Mexico, it is also know as Days of the Dead.


 For Catholics, Halloween is the preparation of the upcoming feasts. All saints day (Nov 1) is an opportunity for the faithful to remember all saints known and unknown throughout the history of the church. All Souls day (Nov 2)commemorates the departed faithful who are still in purgatory and who have not yet made it to heaven.
The English called saints or holy people “hallowed” giving it the name “All hallowed day. Because it is the eve before “hallowed day” it was shortened to All Hallows Eve and then Halloween.


Eggs in Purgatory


3 tablespoons olive oil
1 medium bell pepper chopped
1 small onion chopped
2 garlic cloves minced
1 tablespoon red pepper flakes
14 ounce can of crushed tomatoes
4 eggs
1 loaf rustic bread (I used sourdough)


Preheat oven to 350 degrees.
In a skillet over medium heat add the oil, pepper and onion. Saute for about 10 minutes.
Add the garlic and saute another 2 minutes. Add the tomato sauce and red pepper flakes, simmer for another 20 minutes.
Crack the eggs over the sauce. Place your skillet in the oven and allow to bake uncovered for about 15 minutes. The whites of the eggs should be set.

While the eggs are cooking, toast your bread until lightly browned.

Serve the eggs over the toast.

Peace be with you,