If you're looking to shake up your eggs, try "uova in purgatorio," or eggs in purgatory, an Italian dish of eggs poached in tomato sauce. The rather dramatic name of this dish has roots in religious imagery, with the wispy egg whites representing souls stuck in limbo struggling to escape the red pits of hell, represented by the zesty tomato base.

This dish is made by cracking eggs directly into a skillet of savory, garlic-infused sauce and simmering until the eggs are cooked. There's never a bad time to eat eggs in purgatory, and while it should always be served with crusty bread or fluffy focaccia to sop up the saucy and yolky goodness, it's also infinitely customizable.

The main component of eggs in purgatory is the sauce, so it's easy to add more veggies to your tomato base, including peppers, zucchini, eggplant, or greens, or try a carnivorous twist with sausage, ground beef, or pancetta. Cheese, capers, and other toppings also work great, and the beauty of eggs in purgatory is that you call the shots.