Eggs in Purgatory is a vibrant Italian dish featuring eggs poached in a spicy, simmering tomato sauce. The rich tomato base is seasoned with garlic, chili flakes, and aromatic herbs, giving the dish a bold, zesty flavor. It’s perfect for breakfast, brunch, or even a light dinner.

This simple yet satisfying meal is made by gently cracking eggs into the sauce, allowing them to cook to perfection. The combination of soft eggs and the robust, tangy sauce creates a delightful contrast that’s both comforting and flavorful. It’s often served with crusty bread to soak up the sauce.

The recipe is highly versatile, allowing for adjustments like adding cheese, olives, or greens. Eggs in Purgatory is a nourishing and quick meal that showcases the beauty of simple ingredients coming together in perfect harmony.

Eggs in Purgatory Recipe

Try this savory Eggs in Purgatory recipe with poached eggs in spicy tomato sauce for a flavorful, easy-to-make breakfast or brunch!

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Prep Time 12

Cook Time 13

Total Time 25

Course Breakfast

Cuisine Italian

Servings 4 Servings

Calories 198 kcal

Ingredients

2 tablespoons of high-quality extra-virgin olive oil
1 medium-sized onion finely diced (approximately 202g)
3 garlic cloves thinly sliced
2 cans 14.5 ounces or 411g each of diced tomatoes
2 sprigs of fresh basil
1 teaspoon of salt
½ teaspoon of crushed red pepper flakes
¼ teaspoon of ground black pepper
6 large eggs
Freshly grated Parmesan cheese for garnish
Crusty bread for serving

Instructions

Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic. Cook and stir occasionally until softened, about 5 minutes.
Stir in canned tomatoes, basil sprigs, salt, red pepper flakes, and black pepper.
Bring the mixture to a simmer and cook uncovered for 2 to 4 minutes, or until it thickens slightly.
Reduce the heat to medium-low.
Use the back of a spoon to make 6 wells in the tomato mixture, spacing them evenly.
Crack an egg into a small bowl and gently place one egg into each well. Season with additional salt and pepper.
Cover the skillet and simmer for 4 to 6 minutes, or until the egg whites are set and the yolks remain runny.
Remove the skillet from the heat and uncover.
Sprinkle with parmesan cheese and garnish with extra basil.
Serve immediately with crusty bread.