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Neapolitan cuisine is known for its bold flavors, vibrant colors, and simple yet delicious dishes. When it comes to second courses, two dishes that stand out are Eggs in Purgatory and Eggs in Sauce. These hearty and flavorful egg dishes are a popular choice for Sunday brunch or a comforting weeknight dinner.
Eggs in Purgatory, also known as ‘Uova in Purgatorio’, is a flavorful dish that combines eggs, tomatoes, and spices. The name ‘in Purgatory’ refers to the spicy kick that comes from the addition of chili peppers or red pepper flakes. To make this dish, start by heating olive oil in a skillet and adding chopped onions, garlic, and chili peppers. Cook until the onions become translucent and the garlic releases its aroma.
Next, add canned tomatoes or fresh tomatoes that have been pureed. Season the sauce with salt, pepper, and Italian herbs like oregano and basil. Let the sauce simmer for a few minutes until it thickens slightly. Create small wells in the sauce by making indentations with a spoon or ladle. Crack the eggs into these wells, being careful not to break the yolks. Cover the skillet and cook the eggs until they reach your desired level of doneness. For a runny yolk, cook for about 3-4 minutes, or longer for a firmer yolk. Serve eggs in purgatory with crusty bread to soak up the flavorful sauce.
Eggs in Sauce, or ‘Uova in Salsa’, is another Neapolitan favorite that features eggs simmered in a rich and flavorful tomato sauce. The sauce for this dish is made with tomatoes, onions, garlic, and a few anchovy fillets, which add a savory and umami element to the dish. Start by heating olive oil in a skillet and sautéing chopped onions and minced garlic until they turn golden brown and fragrant.
Next, add canned tomatoes or fresh tomatoes that have been diced. Allow the tomatoes to cook down and release their juices. Then, add a few anchovy fillets, which will dissolve into the sauce, leaving behind a unique flavor that is not overpowering. Season the sauce with salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Allow the sauce to simmer for about 10-15 minutes for the flavors to meld together.
Once the sauce has thickened slightly, create wells in the sauce and carefully crack the eggs into them. Cover the skillet and cook until the eggs are cooked to your liking. The runny yolk combines beautifully with the rich tomato anchovy sauce, creating a luxurious and savory dish. Serve eggs in sauce with a sprinkle of fresh parsley and crusty bread for a delightful dining experience.
Both Eggs in Purgatory and Eggs in Sauce are versatile dishes that can be customized based on personal preferences and ingredient availability. Feel free to add your favorite herbs, spices, or vegetables to elevate the flavors further. These Neapolitan second courses are not only delicious but also showcase the simplicity and heartiness of traditional Italian cooking.
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