Uova piccanti al basilico "purgatorio"

This classic Neapolitan recipe by Sartoria restaurant translates as "eggs in purgatory" and features eggs poached in a fiery tomato sauce accompanied by chunks of crusty bread. A perfect hangover-busting brunch dish!

Recipe Information

30 minutes


  • 8 free-range medium eggs
  • 4 quail eggs
  • 200g roasted peppers
  • 20g 'nduja
  • 500g tomato sauce
  • 200ml chicken stock
  • 4 slices sourdough bread
  • 20g fresh basil
  • Chervil
  • Extra virgin olive oil


  1. First, boil the quail eggs for about 2 minutes and cool them down in ice water. Peel them and set aside for later
  2. In a shallow cast iron casserole dish, put the diced roasted peppers and 'nduja and cook on a low heat. When the 'nduja is melted, add the tomato sauce, roughly chopped basil and chicken stock
  3. When the mixture starts to simmer, crack the 4 eggs into the pan and let them cook slowly
  4. Meanwhile, prepare 4 poached eggs. When almost ready, add to the sauce. along with the quail eggs and let them cook a minute
  5. Serve with toasted bread, a drizzle of olive oil and decorate with chervil