At home when I was growing up, we sometimes ate eggs baked in leftover pasta sauce which we called, ‘eggs in tomato’, not quite as evocative as ‘eggs in purgatory’ that I later discovered this dish is also called.
I’ve been told it’s origins are in Napoli {although the Abruzzo claims it too} and it is said that the eggs are like the souls in purgatory who are caught between the tomatoes {purgatory} and trying to escape to heaven.
Zoë Boccabella 
Love this and make it often 🙂 Looks great 🙂
I had a dish like this at Cafe Nola in Bainbridge Island, Washington, and it was delicious–but I don’t remember any mention of purgatory! 🙂 Since then I’ve made it at home a time or two, and am glad to know more about the Italian origins.