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Eggs in Purgatory

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.


  • 1 tablespoon olive oil
  • ¼ 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.

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

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Poach
  • Cuisine: Italian-American


  • 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, Italian shakshuka