Eggs in Purgatory

Eggs in purgatory is a fast and warming comfort food. Eggs are poached in a spicy tomato sauce and served with bread on the side. It’s an easy 15-minute meal that you can have for breakfast, brunch, lunch, or dinner.

A fiery marinara sauce, poached eggs with velvety liquid yolks, and toasted bread. This, my friends, is eggs in purgatory, otherwise known as one of my all-time favorite easy recipes. I make it for breakfast, lunch, and dinner. It knows no mealtime boundaries.

This simple dish originated in Naples, Italy, and is thought to be named for the Catholic idea of purgatory. In this case, the eggs are the souls trapped in a bubbling spicy tomato sauce otherwise known as purgatory. It’s all very dramatic. And, like most Italian dishes, it’s incredibly simple and delicious.

Some call it Italian shakshuka. Shakshuka, a Middle Eastern dish, is another dish with eggs cooked in a spicy, flavorful tomato sauce. The Italian take is made in the same way – eggs poached in a tomato sauce and served with crusty bread.

What I love about this eggs in purgatory recipe is that it’s super savory, comforting, and so easy to make.

Ingredients

• Olive oil
• Red pepper flakes
• Minced garlic cloves
• Canned diced tomatoes
• Kosher salt
• Fresh basil leaves
• Large eggs
• Grated Parmesan cheese
• Toasted crusty bread

Steps

Heat the olive oil over medium heat in a small skillet. Add the red pepper flakes and garlic, stirring for a minute or so until fragrant.

Add the chopped tomatoes, salt, and basil. Stir and bring the sauce to a strong simmer. Crack the eggs open and slip them onto the sauce. Cover the pan and let the eggs cook just until the whites are set. Keep an eye on them as they will cook fast – it should take less than 5 minutes.

Sprinkle grated Parmesan over the top of the sauce and eggs. Slide the cooked eggs and sauce into a bowl and serve with toasted bread. Or, enjoy it straight from the skillet.

Tips

This is a small-batch recipe for one that works best in a small skillet or pan. You can double it to serve two and use a large skillet.

Instead of making the sauce, feel free to use your favorite jarred marinara. I do it all the time and it makes things even faster. I still add the fresh herbs for a pop of freshness.

Speaking of herbs, you can use fresh basil or try fresh parsley, thyme, or even chopped rosemary.

Feel free to cook the eggs to your preferred doneness, but I highly recommend runny yolks. When you break the yolk it will spill into the sauce making everything even more delicious. So wait until egg whites are firm and cooked through but the yolk should still be jiggly.

You can adjust the level of spicy and add more chili flakes or pull back on them and make the sauce less spicy.

I love to garnish it with grated Parmesan, some black pepper, and a sprinkling of herbs, but you can also use crumbled feta cheese or another type of cheese like shredded Asiago, Romano, or mozzarella. I’ve made it with blue cheese crumbles, too, and while it’s not authentic it’s very, very good.

Don’t forget the crispy, toasted bread – it’s essential for mopping up all the delicious sauce.

I love eggs in purgatory all year, but especially when the weather is cool and crisp – it’s so cozy and comforting. I hope you give it a try!

Happy easy cooking,

More Easy Recipes with Eggs

• Salsa Verde Eggs
• Caprese Frittata
• Ranch Eggs
• Fried Egg Sandwich
• Shakshuka – Recipe from Smitten Kitchen

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Post updated from the archives. First published in January 2017.