This comforting Eggs in Purgatory dish is the ultimate combination of bold flavors and effortless cooking. With perfectly poached eggs nestled in a rich, spicy tomato sauce, it’s a simple yet satisfying meal that’s ready in just 25 minutes! Whether you’re making a cozy brunch or a quick weeknight dinner, this dish is guaranteed to warm you up from the inside out.
Eggs in Purgatory is like a culinary love letter to simplicity. Eggs + tomato sauce + crusty bread = pure bliss. I’ve made so many variations of this classic dish, but the basics never fail. The eggs cook gently in the simmering sauce, soaking up the smoky, garlicky flavors, while a sprinkle of fresh herbs and Parmesan takes it over the top. The best part? It’s endlessly customizable and loved by everyone, from spice enthusiasts to picky eaters. This one-pan wonder is a guaranteed hit for any occasion!
Why You'll Love this Eggs in Purgatory Recipe
- Ready in just 30 minutes. This dish starts by building a deeply flavorful tomato sauce with garlic, onions, and a hint of red pepper flakes for a touch of heat. Once the sauce is simmering, crack the eggs right into the pan and let them poach gently to perfection. Serve it up with crusty bread or over creamy polenta for a meal that feels fancy but couldn’t be simpler to make.
- Bold and savory. Sure, there are plenty of tomato-and-egg recipes out there, but this one stands out for its rich, spicy flavor and silky poached eggs. The sauce is spiked with Italian seasoning, giving it that irresistible Italian-inspired depth, while the runny yolks add a luscious, velvety texture to every bite. It's comfort food at its finest!
- Customizable to your taste. One of the best things about Eggs in Purgatory is how adaptable it is. Want it extra spicy? Add more chili flakes or a drizzle of hot sauce. Prefer a heartier dish? Toss in chickpeas, spinach, or even some crumbled sausage for a twist. You can make it your own while still keeping the soul of the dish intact. It’s endlessly versatile and always satisfying!
Ingredient Notes
To make this delicious Eggs in Purgatory recipe, you will need the following ingredients (full measurements in recipe card below):
- olive oil – to sauté the aromatics and give the dish a rich, velvety base.
- onion + garlic – essential aromatics that build the foundation of the sauce.
- red bell pepper – adds a touch of sweetness and texture to the tomato sauce.
- crushed tomatoes or marinara sauce – this is the heart of the dish. Use high-quality canned crushed tomatoes or your favorite marinara sauce for the best flavor. We like using our homemade marinara sauce.
- Italian seasoning – a blend of dried herbs like oregano, basil, and thyme that infuses the sauce with classic Italian flavor.
- red pepper flakes – added for a little kick of heat. Adjust the amount to suit your spice tolerance.
- salt + pepper – for seasoning.
- eggs – crack them directly into the simmering sauce for perfectly poached eggs with luscious yolks.
- parmesan cheese – freshly grated for a salty, nutty finish. The real deal is a must for that perfect melt and flavor.
- fresh herbs - use fresh basil or parsley for a pop of freshness to brighten the dish. Sprinkle it on just before serving for the best results.
- baguette bread – served on the side for dunking into the rich sauce and runny yolks. It's the perfect accompaniment!
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Eggs in Purgatory
- Sauté aromatics. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, garlic, bell pepper, and sauté until fragrant and soft, about 2-3 minutes.
- Add remaining ingredients. Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt. Stir occasionally and bring the mixture to a simmer over medium low heat. Cover the lid and simmer for 7-10 minutes.
- Add eggs. Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 3-5 minutes. If you prefer runny egg yolks, cook for 2-3 minutes.
- Add toppings. Top with cheese, black pepper and basil. Serve immediately with toasted baguette slices.
Recipe Variations
- Add more veggies. This dish is a great way to sneak in extra vegetables! Try adding sautéed spinach, chopped kale, or diced zucchini to the sauce for added nutrients. You can also toss in mushrooms or shredded carrots, which will soak up the sauce’s savory flavors without overwhelming the dish.
- Make it extra spicy. Love a little heat? Add more red pepper flakes, a pinch of cayenne, or even some chopped fresh chili peppers to the sauce. It’s an easy way to give the dish a fiery kick.
- Switch up the cheese. Parmesan is a classic, but you can experiment with pecorino romano for a sharper flavor or even sprinkle a bit of feta or goat cheese for a tangy twist.
- Add plant-based protein. For a heartier meal, try stirring in cooked white beans or chickpeas into the sauce. They add extra texture and protein without taking away from the simplicity of the dish.
How to Serve
Eggs in Purgatory is delicious served as a standalone dish for brunch or lunch, but pairing it with the right sides takes it to the next level. Here are some of my favorite accompaniments:
Recipe Tips and Tricks
- Don’t overcook the eggs. Keep an eye on the eggs while they poach in the sauce. For beautifully runny yolks, turn off the heat as soon as the whites are set. Remember, the eggs will continue cooking slightly from the residual heat of the sauce.
- Boost the umami. For a deeper, richer tomato sauce, add a splash of balsamic vinegar, a pinch of sugar, or a small dollop of tomato paste as the sauce simmers. These simple additions can elevate the dish and make the flavors pop.
- Toast your bread. Lightly toast your baguette slices or rub them with garlic for extra flavor before serving. It’s a small step that takes your dipping game to the next level!
Storing and Freezing Instructions
How to Store
To store leftover Eggs in Purgatory, allow the dish to cool to room temperature before transferring it to an airtight container. Store the sauce and eggs separately if possible, as the eggs may overcook when reheated. Leftovers can be kept in the refrigerator for 3-4 days. For convenience, portion out individual servings to make reheating easier.
How to Reheat
Warm the tomato sauce gently in a saucepan over medium heat until heated through. If the eggs were stored separately, add them to the sauce during the last few minutes of reheating to avoid overcooking. Alternatively, microwave the sauce in a bowl, then add a freshly poached egg for a quick option. Pair with fresh bread or your favorite sides and enjoy!
FAQ
It’s not ideal to freeze this dish with the eggs included, as poached eggs don’t reheat well and can become rubbery. However, you can freeze the tomato sauce separately! Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When ready to serve, reheat the sauce and add freshly poached eggs for the best texture and flavor.
Yes! The tomato sauce can be prepared a day or two ahead and stored in the refrigerator. When you’re ready to serve, reheat the sauce on the stove, then poach the eggs directly in the warm sauce. This saves time while ensuring the eggs are perfectly fresh and runny.
Crusty baguette slices are a classic choice, but you can also use ciabatta, sourdough, or even focaccia. For a heartier option, try serving it with toasted garlic bread or breadsticks for extra flavor.
More Egg Recipes
- 20 Best Egg Recipes
- Shakshuka
- Caprese Frittata
- Egg Muffins
- Mediterranean Scrambled Eggs
- Avocado Toast with Poached Egg
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Recipe
Eggs in Purgatory
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This comforting Eggs in Purgatory dish is the ultimate combination of bold flavors and effortless cooking. With perfectly poached eggs nestled in a rich, spicy tomato sauce, it’s a simple yet satisfying meal that’s ready in just 25 minutes! Whether you’re making a cozy brunch or a quick weeknight dinner, this dish is guaranteed to warm you up from the inside out.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 (28 ounce) can crushed tomatoes or marinara sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a spicy kick)
- ½ teaspoon salt (or to taste)
- 5-6 large eggs
- ¼ cup Parmesan cheese, freshly grated
- ¼ teaspoon black pepper, preferably freshly cracked
- fresh basil or parsley, chopped (for garnish)
- baguette, sliced (for serving)
Instructions
- Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, garlic, bell pepper, and sauté until fragrant and soft, about 2-3 minutes.
- Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt. Stir occasionally and bring the mixture to a simmer over medium low heat. Cover the lid and simmer for 7-10 minutes.
- Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 3-5 minutes. If you prefer runny egg yolks, cook for 2-3 minutes.
- Top with cheese, black pepper and basil.
- Serve immediately with toasted baguette slices.
Notes
How to store: To store leftover Eggs in Purgatory, allow the dish to cool to room temperature before transferring it to an airtight container. Store the sauce and eggs separately if possible, as the eggs may overcook when reheated. Leftovers can be kept in the refrigerator for 3-4 days. For convenience, portion out individual servings to make reheating easier.
How to reheat: Warm the tomato sauce gently in a saucepan over medium heat until heated through. If the eggs were stored separately, add them to the sauce during the last few minutes of reheating to avoid overcooking. Alternatively, microwave the sauce in a bowl, then add a freshly poached egg for a quick option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
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