Entertaining · KITCHEN CORNER · Recipes

Uova al Purgatorio (Eggs in Purgatory) – Southern Style!

Here’s a southern twist on a classic Italian dish I know you will love. This is a great Fall / Winter breakfast or brunch dish that takes about 30 minutes to make and will serve 3-4 people.

Uova al Purgatorio (Eggs in Purgatory) Southern Style


  • 6 slices of thick bacon, crumbled
  • 1/2 yellow onion, thinly chopped
  • 1 28 oz can of whole peeled tomatoes
  • 5 eggs
  • Cast-iron skillet
  • Salt and Pepper to taste
  • Toast or grits (optional)


  1. Cook bacon in cast-iron skillet on medium. Once cooked set aside the bacon and chop/crumble.
  2. Using the grease from the bacon saute onions until they are clear
  3. Using your hands mash each tomato and place into the skillet. Add all the juice from the can into the skillet as well.
  4. Let simmer for about 10 minutes
  5. Place eggs into the skillet to poach. Make a tiny well, crack the egg and place. Do this for each egg you place.
  6. Cook until each egg is poached. (Until whites are set but yolks are still runny)
  7. Top with bacon and season with fresh black pepper and salt to taste
  8. Serve with toast or grits




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