Eggs in Purgatory

Frequently Asked Questions

• Are eggs good for you?

  While eggs are high in cholesterol, we know now that the cholesterol in food has minimal impact on the levels of cholesterol in our bodies. Eggs are a source of high-quality protein, vitamin B12 and choline. Choline helps with memory, mood and muscle control, and keeps the nervous system in working order. Egg yolks also contain lutein and zeaxanthin, powerful compounds that help protect the eyes.

• Are tomatoes healthy?

  Tomatoes are an excellent source of vitamin C and also provide vitamin K and potassium. They’re also full of antioxidants, including lycopene, beta carotene, lutein and zeaxanthin. And canned tomatoes—like in this recipe—offer even more of these beneficial nutrients than fresh tomatoes. All together, the nutrients in tomatoes help protect your skin, heart and eyes, and may help lower the risk of prostate cancer.

• What can I serve this recipe with?

  We recommend serving Eggs in Purgatory with hearty whole-wheat bread for soaking up the delicious sauce, but you could serve it with naan, grilled garlic bread or olive bread. You could also serve this with roasted potatoes, polenta or grits.

• Why is it called Eggs in Purgatory?

  This dish goes by many names. In the Middle East and North Africa, it’s shakshuka (meaning “mixed”). In Mexico, it’s huevos el diablo (the devil’s eggs). However, the name Eggs in Purgatory (Uova in Purgatorio) seems to have originated in Naples, Italy, where certain religious beliefs played a role in the naming: the spicy red tomato sauce symbolizes the red flames of purgatory or the underworld, and the baked eggs represent souls in a place of temporary suffering.

• I can’t find fresh basil, can I use dried?

  Absolutely. Dried herbs are more potent than fresh, so you will be using less. The rule of thumb is to replace the fresh herbs with one-third the amount of dried. This recipe calls for 1 tablespoon of fresh basil, so you would use 1 teaspoon dried.