Uova in Purgatorio (Eggs in Purgatory) with Spring Vegetables – an Italian classic with a fresh twist

In the traditional version of Uova in Purgatorio (Eggs in Purgatory), eggs are poached in a spicy tomato sauce that gives the dish its dramatic name. But come spring, Rita likes to leave the tomatoes aside and lean into the season’s freshest vegetables: peas, asparagus, fava beans, zucchini, and leeks (or onion, if that’s what you have on hand). She sautés them gently with a handful of fresh herbs – basil, parsley, tarragon, or chives – and, for extra flavor, starts with a little pancetta (bacon) or guanciale (which you can easily skip for a vegetarian version). The result? A vibrant, savory one-pan meal that’s just as perfect for brunch as it is for a light lunch or midweek dinner.

When this dish is on the menu, Walter can usually be found at the kitchen table, shelling peas and fava beans. He always grumbles a bit, but ultimately is happy to help – because he knows just how good the final dish will be. And as anyone who still does things by hand will tell you, great results often come from slow, thoughtful work.

Bonus tip: This same vegetable medley makes a wonderful spring pasta sauce – light, fresh, and full of nutrients. Just skip the eggs, toss with your favorite pasta shape, and top with grated Parmigiano and a drizzle of good extra-virgin olive oil.