Breakfast

Eggs in Purgatory Recipe

Details

Servings

4

Prep time

10 mins

Cooking time

30 mins

Craving a bold, flavorful dish that’s both comforting and satisfying? Eggs in Purgatory is the fiery, irresistible meal that will have you coming back for more! đŸłđŸŒ¶ïžđŸ…

Why You’ll Love It:
This Italian-inspired dish features eggs poached in a spicy, savory tomato sauce with rich garlic, onions, and a blend of spices – it’s the perfect balance of heat, richness, and savory goodness. Whether you’re looking for a hearty breakfast, a quick dinner, or a crowd-pleasing brunch, Eggs in Purgatory will satisfy your cravings and leave you wanting more!

Bold, Spicy, and Flavorful:
The rich, simmered tomato sauce is infused with garlic, chili flakes, and fresh herbs, creating a deliciously spicy base for the eggs to nestle in. Each egg is poached to perfection, with the creamy yolk mixing into the spicy sauce for a mouthwatering flavor explosion in every bite.

Quick, Easy, and Totally Satisfying:
Ready in just 20 minutes, this recipe is as simple as it is tasty. Perfect for busy mornings or a last-minute dinner when you need something flavorful and filling in no time. Just scoop up the sauce with warm, crusty bread or serve it with a side of roasted veggies – it’s a satisfying meal that can easily be customized!

Comfort Food with a Kick:
If you love dishes that pack a punch of heat and flavor, Eggs in Purgatory is the ultimate comfort food with a kick. The combination of perfectly poached eggs, spicy sauce, and savory goodness is the definition of soul-warming.

Perfect for Any Meal of the Day:
Serve it for breakfast, brunch, lunch, or dinner – this versatile dish fits any time of day. It’s a perfect way to spice up your routine and enjoy something simple, hearty, and bursting with flavor.

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Ingredients

  • 8 (3/4-inch-thick) slices rustic Italian bread

  • 7 tablespoons (105 ml) extra-virgin olive oil, divided, plus extra for drizzling

  • 1 (28-ounce; 794 g) can whole peeled tomatoes

  • 1/2 small yellow onion (3 ounces), finely chopped

  • 4 garlic cloves (20 g), minced

  • 3 tablespoons (45 ml) tomato paste

  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano

  • 3/4 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume

  • 1 teaspoon red pepper flakes (see notes)

  • 1 cup fresh basil leaves plus 2 tablespoons torn

  • 8 large eggs

  • 1/4 cup grated Parmigiano-Reggiano cheese

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Directions

  • Adjust oven rack to middle position and heat broiler. Arrange bread slices on baking sheet and drizzle first sides with 2 tablespoons oil; flip slices and drizzle with 2 more tablespoons oil. Broil the bread until deep golden brown, about 3 minutes per side. Set aside.
  • In a large bowl, use your finger to crush tomatoes until tomato pieces are no larger than 1/2 inch; set aside.
  • Heat remaining 3 tablespoons oil in a 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, oregano, salt, and pepper flakes, and cook, stirring occasionally, until rust-colored, about 2 minutes. Add basil leaves and cook until wilted, about 30 seconds. Stir in reserved crushed tomatoes and bring to a gentle simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, 5 to 10 minutes. The sauce should be thick enough that a spatula should leaves trail in the sauce that slowly fills in behind it, but the sauce should still move when the skillet is shaken.
  • Remove skillet from heat and let sit for 2 minutes to cool slightly. In a small bowl, crack 1 egg. Using a rubber spatula or large spoon, clear a 2-inch-diameter well in sauce. Immediately pour in the cracked egg. (The well will hold yolk in place but may not fully contain egg white; this is ok.) Repeat with remaining eggs, evenly spacing the remaining 7 eggs in total around the skillet (7 around perimeter and 1 in the center).
  • Season each egg lightly with salt and pepper. Bring to a simmer over medium heat, cover, and cook, reducing heat as needed to maintain gentle simmer, until yolks film over, 4 to 5 minutes. Continue to cook, covered, until whites are just set (if skillet is shaken lightly, each egg should jiggle), 1 to 2 minutes longer for slightly runny yolks or 3 to 4 minutes for soft-cooked yolks.
  • Off heat sprinkle with Parmesan and chopped basil and drizzle with extra oil. Serve immediately with toasted bread.

If you’re looking for a bold, spicy, and comforting meal that’s as delicious as it is easy to make, Eggs in Purgatory is your new go-to. One bite, and you’ll be hooked! đŸ˜‹đŸ”„