Lynnda Cloutier


The pronunciation of this dish, which comes from Sicily, is goo-ga-de-mow. It is similar to a dish called “Eggs in Purgatory”.
Pic and recipe courtesy of Gale Gand


★★★★★ 2 votes



  • ·
    2 tbsp. olive oil
  • ·
    1 medium onion, chopped or 2 cloves garlic, minced
  • ·
    2 pinches red pepper flakes, optional
  • ·
    one 28 oz. can whole tomatoes or crushed italian plum tomatoes, with juice
  • ·
    salt and pepper
  • ·
    1 to 2 pinches sugar to taste, optional
  • ·
    4 fresh basil leaves, torn
  • ·
    6 large eggs
  • ·
    grated parmesan for sprinkling, optional
  • ·
    1 loaf crusty italian bread

How to Make Cucurumao


  1. Heat olive oil in large sauté pan over medium heat. Add onion and sauté until it is translucent and slightly golden, about 4 minutes. If you’re using garlic instead of onion, sauté it for 1 minute. If you want this to be spicy, add the red pepper flakes and sauté for 1 more minute. Add tomatoes. If whole, crushed them with the back of a spoon. Cook til mixture is fairly thick, about 20 minutes. Then season it with salt and pepper. Taste tomato sauce and if you think you’d like it to be a little sweeter, add the sugar. Stir in the basil leaves. Make six depressions in the tomato sauce with the back of a large spoon and break 1 egg into each depression. Baste eggs with a little tomato sauce, over the pan and cook over medium heat to pack the eggs, about 4 minutes.Carefully divide eggs and sauce among 3 or 4 bowls. Top with grated Parmesan if desired. The original recipe didn’t call for cheese, but it’s a nice addition. Serve with thick slices of bread.

Printable Recipe Card

About Cucurumao

Course/Dish: Eggs

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