Recipes from Italy · by Silvana Nava★ 5.0 (1)
Uova in Purgatorio (Classic Italian Eggs in Purgatory)
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 36%
CARBS 21G19% OF CAL
10G FIBER0G OTHER16G TOTAL SUGAR
FAT 31G62% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs gently poached in a rich tomato sauce with garlic and basil, a classic Neapolitan comfort dish. Quick, rustic, and perfect for brunch or dinner.
mainitalianegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 500 g tomato passata or peeled canned tomatoes (- 1.1 pound)
- 4 eggs
- 1 small onion
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- fresh basil (- to taste)
- salt (- to taste)
- ground black pepper (- to taste)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 36%
CARBS 21G19% OF CAL
10G FIBER0G OTHER16G TOTAL SUGAR
FAT 31G62% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1200mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.