Name: Eggs in Purgatory
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 eggs; 2 tbsp olive oil; 3 cloves garlic, minced; 2 cups crushed tomatoes; 1/2 tsp chili flakes; 1 tsp dried oregano or basil; Salt to taste; Black pepper to taste; 2 tbsp fresh parsley or basil, chopped; Bread for serving

I like making eggs in purgatory when I want a comforting, flavorful dish that’s both simple and satisfying. The eggs gently poached in a rich, spiced tomato sauce create a warm and hearty meal that feels rustic and delicious.

Why You’ll Love This Recipe

I enjoy how this recipe turns pantry ingredients into something bold and comforting. The tomato sauce is rich and slightly spicy, while the eggs add a creamy texture. I also appreciate how quick it is to prepare and how well it works for breakfast, lunch, or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

eggs
olive oil
garlic
crushed tomatoes
chili flakes
dried oregano or basil
salt
black pepper
fresh parsley or basil
bread (for serving)

Directions

I start by heating olive oil in a skillet and sautéing minced garlic until fragrant.

Then I add crushed tomatoes, chili flakes, oregano or basil, salt, and pepper. I let the sauce simmer for about 10–15 minutes until it thickens slightly.

I make small wells in the sauce and crack the eggs directly into them.

I cover the pan and cook until the egg whites are set but the yolks are still slightly runny.

I finish with fresh herbs and serve it hot with bread for dipping.

Servings and timing

I usually get about 2–3 servings from this recipe.
Preparation takes around 10 minutes, cooking about 15–20 minutes, making the total time approximately 25–30 minutes.

Variations

I sometimes add cheese like parmesan or mozzarella for extra richness. When I want more flavor, I include sautéed onions or bell peppers. I also like adding spinach or olives for variety.

storage/reheating

I store the tomato sauce separately in an airtight container in the refrigerator for up to 3 days. I reheat the sauce and cook fresh eggs when ready to serve for the best texture.

FAQs

Is this similar to shakshuka?

It’s very similar, though I find the seasoning slightly different depending on the version.

Can I make it less spicy?

I reduce or skip the chili flakes to control the heat.

What type of tomatoes work best?

I usually use canned crushed tomatoes for convenience and consistency.

Can I add protein?

I sometimes add sausage or beans for a heartier dish.

How do I know when the eggs are done?

I check that the whites are set while the yolks remain soft.

Conclusion

I find eggs in purgatory to be a simple yet flavorful dish that’s perfect for any time of day. It’s easy to make, comforting, and always a great way to enjoy eggs with rich tomato flavor.