Eggs in Purgatory |

Eggs in Purgatory

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x


Eggs in purgatory are so simple to make and are best served on a cold night with plenty of crusty bread on the side.



  • 1 tablespoon olive oil
  • ΒΌ teaspoon red pepper flakes (see note)
  • 2 cloves minced garlic
  • 1 cup canned chopped tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon basil (see note)
  • 2 eggs
  • Grated Parmesan cheese
  • Toasted bread, for serving


  1. 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.
  2. 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.
  3. Sprinkle grated Parmesan over the top of the sauce and eggs. Serve with toasted bread.


Start with 1/4 teaspoon of red pepper flakes and give the sauce a taste. If you like it a little more fiery add more to your taste.

During the winter, when fresh basil is sad and limp in the grocery store, I buy tubes of pureed basil which are near the produce section.

The nutrition estimate does not include the bread or Parmesan cheese.

  • Category: Dinner
  • Method: Poach
  • Cuisine: Italian-American


  • Serving Size: whole recipe
  • Calories: 312
  • Sugar: 6.6g
  • Sodium: 2744.7mg
  • Fat: 24.2g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 17.5g
  • Trans Fat: 0g
  • Carbohydrates: 11.3g
  • Fiber: 4.8g
  • Protein: 14.9g
  • Cholesterol: 372mg

Keywords: eggs in tomato sauce, eggs in purgatory