Eggs in Purgatory

Uova in purgatorio is something that was always around at breakfast time on my mother’s side of the family, and I’ve tried to keep up the tradition, mostly because it’s so good, and a great way to feed a group. This recipe includes a bit of Calabrian chile, because I like it very spicy—and purgatory is, by definition, a little hot—but it can easily be omitted. As good as it is on its own, it’s even better with a hunk of crusty bread dipped in olive oil to lap up all the sauce.