Eggs in Purgatory makes a simple, yet spicy dish for breakfast, brunch, or even a cozy supper. Ready and on the table in less than 30 minutes!
If you are looking for a quick, easy, super cozy meal, this easy eggs in purgatory may be just for you. It has been a favorite egg recipe of mine to order in restaurants for breakfast or brunch when we are traveling for years. Once I began making it at home, I haven’t looked back!
What is Eggs in Purgatory?
Eggs in Purgatory is a one-skillet meal that is simply a dish of eggs poached in a spicy tomato sauce.
It works perfectly for breakfast, a lazy weekend brunch, or as one of my very favorite easy recipes for breakfast for supper.
How to Make Eggs in Purgatory
For my version of the classic eggs in purgatory recipe, I like to keep it as simple as possible.
To make it you’ll need a medium (10-inch) skillet, a few ingredients you most likely already have in your refrigerator and pantry, and less than 30 minutes.
Ingredients Needed:
olive oil – use your favorite olive oil
onion – you’ll use half of an onion in this recipe. The key is to cook the onion in the olive oil until tender before adding the remaining ingredients. It helps the onion to release all of that sweetness.
tomato sauce – you can use homemade or your favorite store-bought tomato sauce for this recipe. You’ll want to use a tomato sauce that you love since it makes up so much of the flavor of this recipe.
garlic – you’ll use a minced clove of fresh garlic in this recipe. If you don’t have fresh garlic on hand, you can easily substitute with 1/8 teaspoon of garlic powder. You can also use 1/2 – 1 teaspoon of Stone House Seasoning in place of the garlic, salt and pepper in this recipe.
red pepper flakes – my recipe includes using 1/4 teaspoon of red pepper flakes to add spice and heat to the tomato sauce. If you like less heat, I’d recommend you start by adding a pinch of red pepper flakes and then adjust to your taste. Likewise, if you like it even more spicy, give the sauce a taste before adding your eggs to the skillet and add more as needed.
salt and pepper – as mentioned with the garlic, if you have Stone House Seasoning on hand, you can easily use it in place of the garlic, salt and pepper called for in the recipe.
fresh parsley – the fresh parsley adds not only color to the finished dish, it also adds a fresh flavor to the final dish. You can also use fresh cilantro.
eggs – of course you’ll also have eggs in this recipe. The eggs are nestled into the cooked, seasoned tomato sauce and then baked to perfection!
parmesan cheese – the perfect topping at the end of the dish before serving!
What to Serve with Eggs in Purgatory
We love to serve it with sourdough bread that we’ve toasted until crispy. You can use the toast to help swipe up all of that delicious seasoned tomato sauce as you eat your eggs in purgatory.
Other Favorite Egg Recipes
Here’s my Eggs in Purgatory Recipe. I hope you love it as much as we do!
Eggs in Purgatory Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- 1/4 cup grated parmesan cheese
Instructions
- Drizzle olive oil into a skillet set over medium heat. Once the olive oil begins to shimmer, add in the onions and cook until tender, about 3 minutes.
- Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
- Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.
- Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Saw “Eggs in Purgatory” on a sign in New York over the summer and vowed that I’d make it one Saturday morning. Went to the pantry only to find I didn’t have any red sauce so I found a 10-Minute Red Sauce and made it from scratch. It was absolutely delicious and another great way to have eggs. The parmesan cheese added a nice flavor. And, I look forward to making it again with feta cheese as someone suggested. This recipe will be used in my culinary class!
My fiance and I have been making a similar dish for a while now with some variations. We tried it this way instead and wow! Don’t think we’ll go back to the old way again. Thanks for the wonderful recipe!
I am so glad you both loved it, Thomas! xo
Delish ! With my newly acquired taste for cilantro (hated it as a kid!) in addition to the parsley, I served mine on a bed of fresh spinach and a dollop of plain greek yogurt. Thank you for the recipe =)
So delicious on fresh spinach, Tuda! I’m so happy you enjoyed this! Thanks!
I made this with puttanesca sauce (tomato sauce with olives, capes, and garlic) instead of traditional tomato sauce and served it with chunks of good bread. Ready in a half hour like you said, gobbled up about 30 seconds. Delicious.
This is delish. Such a simple meal but very filling when paired with a small bowl of fruit. A perfect light lunch.
I need to give this a try. I love eggs and cheese and it looks easy with your recipe.
I first had this in Israel. Less spicy for breakfast, more spicy for lunch or supper. It is one of my favorites. Eggs can be sauteed or baked in the sauce. In Israel we call it shokshuka.
Why is this called “eggs in Purgatory’?
This is the classic recipe for middle Eastern Shakshuka,baked or poached eggs in spicy tomato sauce,onion and peppers ,topped with yogurt and feta cheese.
For my taste,I rather go with yogurt and feta cheese than use parmesan .
It appears “Eggs in Purgatory” is the English name for an Italian dish”Uova in Purgatorio,” which is basically the same thing as North African Shakshuka. My guess as to the different names for the similar dish? Southern Italy was under Muslim control for a long time, and even after that there would have been a lot of trade between Sicily and Muslim Mediterranean port cities like Tunis and Tripoli. Plus they have a similar climate. So it stands to reason that the dish, with some regional modifications (parmesan vs yogurt, etc.) would have been popular in both places, just with different names.
This recipe looks so delicious. I’ve never had anything like it in the past so I’m looking forward to making it soon.
I hope you love it, Kelli! It is one of my favorites!
I’ve always wanted to try Eggs in Purgatory. These look incredible! I love the added parmesan!! Thanks for the great recipe….can’t wait to make it over the weekend!!
It is perfect for the weekend, Deborah! I hope you enjoy it! And yes, that Parmesan just gives it a little something something. 🙂