Eggs in Purgatory (Poached Eggs in Tomato Sauce)
Eggs in Purgatory is a rustic Italian dish made simply by poaching eggs in a flavorful tomato sauce. Despite its wacky name, it's an extremely versatile one-pan brunch recipe that anyone can make. The only requirement is a nice crusty bread to sop up all the eggy, saucy goodness!
Equipment
- large skillet with a lid
- small bowls or ramekins for preparing the eggs optional
Ingredients
- 1 tablespoon extra virgin olive oil
- ⅓ cup chopped yellow onion
- 2 large garlic cloves, minced
- 1 28-ounce can whole or crushed tomatoes
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon dried oregano
- ½ teaspoon Calabrian chile paste or spread, or ¼-½ teaspoon crushed red chile flakes, plus more to taste can omit if you don't like spice
- 2 large fresh basil leaves, chopped, plus more for garnish
- 5-6 (any size) eggs
- 1 tablespoon chopped fresh parsley for topping
- grated Parmesan or Pecorino Romano cheese for topping optional
- Italian or French bread for serving, toasted
Instructions
- In a large skillet over medium heat, sauté the onions until softened, about 4-5 minutes. Add the garlic, and sauté for 30 seconds (do not brown).1 tablespoon extra virgin olive oil, ⅓ cup chopped yellow onion, 2 large garlic cloves, minced
- Add the tomatoes and stir, breaking them up in the skillet (if using whole tomatoes). Stir in the salt, pepper, oregano, basil, and red pepper (if using). Reduce the heat to medium-low, and simmer gently (uncovered) until the sauce has thickened, adjusting the heat as needed. Your sauce is ready when you can swipe your spatula across the sauce, and see the bottom of the skillet (without it quickly falling back on itself). Taste your sauce and adjust for seasoning.1 28-ounce can whole or crushed tomatoes, ½ teaspoon Kosher salt, plus more to taste, ¼ teaspoon freshly ground black pepper, plus more to taste, ¼ teaspoon dried oregano, ½ teaspoon Calabrian chile paste or spread, or ¼-½ teaspoon crushed red chile flakes, plus more to taste, 2 large fresh basil leaves, chopped, plus more for garnish
- Prepare your eggs. Crack each egg into a small bowl or ramekin (this step is optional, but very helpful, otherwise if you're comfortable you can crack the egg directly into the sauce). Make 5-6 wells in your sauce (close to the perimeter and all around). Gently place an egg in each of the wells. Season the eggs with additional salt and pepper. Cover and cook the eggs on low until the whites are set and the yolks are still a bit runny (or more well done if you prefer), about 5-8 minutes.5-6 (any size) eggs, 1 tablespoon chopped fresh parsley for topping
- Serve immediately with additional basil, parsley, and grated cheese, if using. Serve with toasted crusty bread.grated Parmesan or Pecorino Romano cheese for topping, Italian or French bread for serving, toasted
Notes
- Whole tomatoes are more flavorful. If you can, choose canned whole tomatoes rather than crushed or diced tomatoes. Whole tomatoes also allow you to control the final texture of the sauce.
- Crack your eggs into little bowls. Trust me on this one! First if you get any shells in your bowl, you can remove them easily. Second, it's let's messy. Lastly, it allows you to get the eggs cooking at roughly the same time. If you cracked the eggs directly into the sauce, the first egg will be overcooked by the time you crack your last egg.
- Toast your bread. While a fresh loaf of Italian bread is delicious on its own, toasting the bread will add even more flavor (and crunch). I like to pan-fry my bread in a skillet with a little olive oil. Cut the bread on the diagonal for a prettier presentation.
Nutrition*
Serving: 2 eggs with sauce (without bread) | Calories: 42kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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