All posts tagged mbriatorio


Published February 19, 2013 by Tony

Ove ‘mbriatorio

A recipe from the past, that comes from poor families and that for its simplicity is still used nowadays. The main ingredient are eggs, which boiled together with onion and tomato acquire a different taste and give a second delicious dish, easy and quick to prepare. In Napoletano we call them “ove ‘a zuppa“, or “eggs in soup”, and gladly I come to suggest you the recipe.
This recipe is a variation of the famous Neapolitan recipè “ove’ mpriatorio“, it is to say “eggs in purgatory,” whose name is due to the cult, always heartfelt, of the memory of the (white) souls. So much that in some narrow streets, of the old part of the city, there are small shrines with sacred images representing these white souls surrounded by (red) flames, precisely as happens with the eggs.
Take into account that the amount of each ingredient is not rigidly predetermined, and so, depending on personal tastes and appetite, it is possible to vary the number of eggs, the amount of onions or tomatoes and water to be added. Usually, two eggs per person should be sufficient and, while varying the number of tomatoes makes the soup more or less red, varying the amount of water will make the dish more or less soupy. Thus, my ingredients are quite indicative.

Ingredients (for 2 people, considering 2 eggs per person):

A (white) onion (medium size)
150 – 200 gr  cherry tomatoes (or different tomatoes or canned tomatoes sauce)
olive oil (to taste)
4 eggs
water (1 full glass)
salt (to taste)
a pinch of pepper (to taste, or you can use pepper chili)
grated parmesan cheese (optional)


1 – Chop the onion and fry in the oil (3 full tablespoons or to taste).
2 – When it is golden, add the chopped tomatoes and simmer over low heat for about 10 minutes.
3 – Add the water and, if you are preparing this dish in the afternoon but you have to eat it in the evening, you can also turn off the heat and then resume cooking in the evening. Open the eggs and put them (whole) in the hot broth (the eggs shouldn’t break), add salt, black pepper and cook for 15 minutes (the yolk should become similar to a hard-boiled egg). Add the cheese at the end of the cooking.
4 – Serve hot and eat with bread or croutons to dip in the soup.