When the pantry looks bare, this classic Italian staple turns everyday essentials into a rich, velvety weeknight dinner in under 30 minutes. Runny poached yolks combine with thick, simmered tomato sauce to coat every strand of pasta without needing cream or expensive cheese.

Eggs in Purgatory with Spaghetti (Uova al Purgatorio)

Serves 4 | Total time: 25 minutes

Eggs in Purgatory with Spaghetti

Al dente spaghetti tossed in a rich, simmered onion-tomato sauce, finished with softly poached eggs nestled right into the pan.

1. Finely dice the brown onions. Heat 2 tablespoons of oil in a large deep frying pan or skillet over medium heat, add the onions, and sauté for 6–8 minutes until soft and translucent.
2. Pour in the tinned diced tomatoes along with 1/4 cup of water. Season with salt, black pepper, and dried oregano or sugar if using. Simmer uncovered on medium-low for 10–12 minutes until the sauce thickens and turns glossy.
3. While the sauce simmers, bring a large pot of salted water to the boil. Cook the spaghetti until just al dente (about 8–9 minutes). Scoop out 1/4 cup of the starchy cooking water, then drain the pasta.
4. Transfer the drained spaghetti and a splash of the reserved pasta water into the skillet with the sauce. Toss well over low heat until the pasta is completely coated.
5. Use the back of a spoon to create 4 small nests or wells directly in the pasta. Crack one egg into each indentation.
6. Cover the skillet with a lid or baking sheet, drop the heat to low, and cook for 4–6 minutes until the whites are fully set but the yolks are still soft and runny.
7. Scatter over fresh black pepper and divide into warm bowls. Break the yolks immediately at the table to create a glossy, instant sauce.

Shopping List

• 400g spaghetti
• 1 can (400g) diced tomatoes
• 4 eggs
• 2 brown onions
• 2 tbsp olive oil or cooking oil
• 1 tsp dried oregano or Italian mixed herbs (optional)
• 1/2 tsp sugar (optional)
• Salt and cracked black pepper, to taste

Tips & Variations

• Keep the yolks runny: Watch the pan closely during the last two minutes of cooking. The eggs will continue to firm up slightly from residual heat once removed from the stove.
• Emulsify with pasta water: Do not skip reserving the starchy pasta water. A small splash helps marry the acidic tomato base and oil into a sauce that clings tightly to the pasta.
• Add heat: If you like a kick, add half a teaspoon of dried red chilli flakes to the onions during their final minute of frying.

Nutrition

Estimated per serving: 465 kcal | 18g protein | 11g fat | 73g carbohydrates