Can you freeze Eggs in Purgatory?

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.

Can I make this dish in advance?

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.

What type of bread is best to serve with Eggs in Purgatory?

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.

Eggs in Purgatory

Name: Eggs in Purgatory
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
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; 1/2 teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional, for a spicy kick); 1/2 teaspoon salt (or to taste); 5-6 large eggs; 1/4 cup Parmesan cheese, freshly grated; 1/4 teaspoon black pepper, preferably freshly cracked; fresh basil or parsley, chopped (for garnish); baguette, sliced (for serving)

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

Scale

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
1/2 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for a spicy kick)
1/2 teaspoon salt (or to taste)
5-6 large eggs
1/4 cup Parmesan cheese, freshly grated
1/4 teaspoon black pepper, preferably freshly cracked
fresh basil or parsley, chopped (for garnish)
baguette, sliced (for serving)

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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