If You Love Shakshuka, You'll Love This Devilishly Good Italian Version

There are lots of tips and tricks to getting perfectly poached eggs, but here's one method we bet you hadn't thought of: Make a pan of eggs in purgatory. At first glance, uova al purgatorio looks a lot like shakshuka, which originates from North Africa, but this recipe is 100% Italian and comes with added heat, baby! Instead of spices like coriander, cumin, and paprika, eggs in purgatory contains oregano, garlic, red pepper flakes, and fresh basil.

Aside from tasting delicious, eggs in purgatory is a winner in several ways. It's a peasant dish, so no bougie or pricey ingredients required. Everything's cooked in the same pan, so it's fuss-free and there's minimal clean-up, and although it's quite rustic at heart, it works as a family brunch or a spicy romantic supper. What's not to love?

Like many a classic, yet underrated Italian recipe, uova al purgatorio has roots that go back centuries in the south of the country, and is often served on November 2, All Souls Day. As for the name, it's said to represent souls (the poached eggs) looking for salvation or purification in the fires of purgatory, which is represented by the chili heat of the tomato sauce. It's certainly a recipe that's good for the body as well as the soul. As for how spicy it turns out? That's entirely down to personal preference.

As a vintage recipe, eggs in purgatory has been tweaked over the centuries and miles. Many people use jarred sauces or canned tomatoes rather than fresh (though it is a tasty way to eat into a veggie glut). The biggest advantage is convenience; store-bought tomatoes and sauces are everywhere, plus there's no messing around peeling the skin off fresh tomatoes. Some home cooks use chopped tomatoes, while others swear by whole — we suggest trying both and seeing which you like best.

While you can add as little or as much chili as you like as you fry the garlic, give the aromatics — like oregano and basil — enough time in the skillet before pouring in the tomato, so their flavors can really develop. Other popular additions at this stage are bacon, Italian sausage, capers, or anchovies.

Don't crack the eggs into the sauce while it's still over the heat — they'll cook too fast. You're looking to gently poach them until they're just done. Spooning over a little of the sauce can help speed up the process, and if you're cooking them in the oven you need to watch them like a hawk so they don't go rubbery. When it's ready, I like to rip up some spinach or basil leaves over the top for a touch of brightness, or grate in a little Parmesan. Forget the utensils when it comes to eating: Perfect eggs in purgatory should be scooped up and devoured using a large chunk of crusty bread.