Enjoy this classic Italian recipe: Eggs in Purgatory with Asparagus.

Uova in purgatorio con asparagi

Eggs in Purgatory with Asparagus is a delicious, easy, and quick Italian recipe perfect for bringing spring flavors to your table. This seasonal dish is genuine and satisfying, ideal for when you’re short on time but don’t want to compromise on a delightful main course. The contrast between the warm, enveloping tomato sauce and the freshness of asparagus makes this dish both tantalizing and balanced. Soft eggs cook directly in the sauce, creating an irresistible creamy texture.

Inspired by the classic Eggs in Purgatory, this spring version adds a delicate green touch, making it even more inviting. Serve hot with toasted bread to scoop up the delicious sauce: a simple yet flavorful meal perfect for the whole family.

Explore more egg recipes:

• Farmer’s Eggs
• Deviled Eggs
• Eggs in Tomato Sauce
• Cart Driver’s Eggs
• Scrambled Eggs with Tomato

Ingredients

• 4 eggs
• 200g asparagus
• 400g tomato sauce
• 1 garlic clove
• Olive oil
• Salt and pepper to taste
• Toasted bread

Instructions

1. Clean and trim the asparagus, then cut into pieces.
2. In a pan, heat olive oil and sauté the garlic until golden.
3. Add the tomato sauce and simmer for 10 minutes.
4. Add the asparagus and cook for 5 minutes.
5. Create small wells in the sauce and crack an egg into each.
6. Cover the pan and cook until the eggs are set to your liking.
7. Season with salt and pepper.
8. Serve hot with toasted bread.

Total Time: 25 min

Cuisine: Italian