Eggs in Purgatory - Neapolitan Eggs in
recipe has been reproduced with the kind permission
of Arthur Schwartz and comes from his book Naples
At Table: Cooking In Campania.
more than 30 years, Arthur Schwartz, was a newspaper
food editor, columnist and restaurant critic. For nearly
13 years, he was the host of the nationally syndicated
"Food Talk," the first and still most commercially
successful radio food program in the US. He is the author
of six cookbooks, including the best-selling "Naples
At Table: Cooking in Campania," considered a definitive
work even by Neapolitans, and the award-winning "Arthur
Schwartz's New York City Food: An opinionated history
with legendary recipes."
lectures extensively at museums, libraries, and for
benefit and community audiences. He teaches cooking
at many venues in metropolitan New York City, and, for
the last five years, at his own cooking school, Cook
at Seliano, in Paestum, based at Baronessa Cecilia's
two neighboring farms, Tenuta Seliano and Masseria Eliseo
- onderful cooking vacations in Campania!
at Seliano takes place in Campani which is the region
in which the famed Amalfi Coast is located. If the idea
of taking a cooking vacation and cooking tour with Arthur
appeals to you then to find out more click
simmered in a little tomato sauce. That's all this is,
but I think it exemplifies the Neapolitan genius for
making something out of nothing.
small onion, cut in half, then finely sliced or chopped
2 - 3 tablespoons extra virgin olive oil
Pinch hot red pepper flakes, or more to taste
2 cups tomato puree, canned crushed tomatoes, or chopped
drained canned tomatoes
1/4 teaspoon dried marjoram
4 - 6 eggs
a 9 or 10 inch skillet, combine the onion, the olive
oil and the hot pepper and cook over medium heat until
the onion is lightly golden, about 6 minutes.
the tomato puree, dried marjoram, and a big pinch
of salt to start. Simmer for 5 or 6 minutes, until
the sauce has concentrated a little. You can set the
pan aside now (at room temperature or in the refrigerator)
if you are not cooking the eggs until later.
cooking the eggs, bring the sauce back to a simmer,
taste and add more salt if necessary, then break the
eggs into the bubbling sauce. Cover and cook until
the eggs are done to taste, meaning with fully set
whites and runny yolks, or until the yolks are set
further or completely.
with grated Parmigiano-Reggiano, pecorino, or ricotta
Serves: 2 or 3
with permission from Arthur Schwartz