Eggs In Purgatory
Eggs in Purgatory is a comforting Italian dish that features eggs gently poached in a spicy, garlicky tomato sauce. The rich, simmered sauce made with olive oil, crushed tomatoes, garlic, chili flakes, and fragrant herbs like basil. It forms a fiery “purgatory” for the softly cooked eggs resting within it. As the eggs poach, their yolks stay tender and golden, ready to be scooped up with crusty bread. It’s a simple yet deeply satisfying meal that straddles the line between breakfast and dinner. It is rustic, bold, and brimming with Mediterranean warmth. Perfect for a cozy brunch or a quick, hearty supper
Ingredients
Olive Oil: You need a really good quality extra virgin olive oil. When choosing a good oil look for a harvest date on the label. Look for anything that was harvested within the last year. This will ensure that it is the freshest it can be. Crushed Red Pepper Flakes: If you don’t don’t like the heat from red pepper flakes then leave them out. Tomatoes: Look for a good quality canned whole peeled tomatoes. You can use crushed tomatoes as well. The best brands are Cento, Mutti, or San Marzano’s. The cheaper quality tend to be chemically peeled, the better quality ones are steam peeled. Basil: Look for bright green leaves with no signs of dark spots on the leaves. Make sure you check the bottom of the package as this is where they like to hide the bad leaves. Eggs: Choose the organic free range eggs as these tend to have a nicer more richer yolk. Parmesan: Go to your deli department at your local grocery store and get the fresh grated or grate your own. Bread: Get a fresh baked loaf of any good hard crust bread. Either a good baguette, Italian semolina, or a good sourdough loaf. This is where you shouldn’t skimp on the fresher the loaf the better.
Eggs in Purgatory
Servings: 4
Equipment
- large deep skillet with a lid You don't want to use a cast iron here as the tomatoes will react with the pan and give the sauce a metallic taste.
Ingredients
- 2 Tbsp. Olive Oil Extra Virgin
- 1/2 Each White Onion Diced
- 3-4 Each Garlic Cloves minced
- 2 tsp. Red Pepper Flakes
- 2 tsp. Parsley (optional)(either fresh or dry)
- 1 Lrg. Can Peeled or Crushed Tomatoes (Or 2 Small)
- 2 tsp. Kosher Salt
- 1 oz. Fresh Basil
- 3 oz. Grated Parmesan (save half for topping)
- 6 Each Eggs Large
- 1 Loaf Crusty Bread
Instructions
- Heat oil in a large skillet on medium heat.
- Add diced onion and sauté until soften about five minutes.
- Add red chili flakes, salt as well as garlic and sauté until fragrant about one to two minutes.
- Next add your tomatoes if using whole tomatoes crush with the back of a spoon.
- Lower heat to medium low and simmer for ten minutes.
- Add basil (and parsley if using) stir to combine.
- Make a 6 wells with the back of a spoon and crack an egg in each well.
- Sprinkle half of the parmesan on top.
- Cover with lid and simmer for 6-10 mins or until the egg whites are set and yolks are cooked to your liking.
- While eggs are cooking warm bread in the oven and slice to your likening.
- To serve ladle eggs with sauce into a bowl, sprinkle with some of the remaining parmesan, and some fresh torn basil. Serve with fresh warmed sliced bread for dipping.
Serving Suggestions
- This is a great for either breakfast, brunch or for an easy and comforting dinner.
- Serve with your favorite bread to dip into the egg yolks.
- Drizzle a little extra olive oil to help make it richer.
Tips and Tricks
- The longer the sauce simmer the thicker and richer the sauce is going to be.
- Stir Often as the sauce thickens it also has a tendency to stick to the bottom and burns easily.
- This dish uses minimal ingredients so it is important to use quality fresh ingredients.
- You can make the sauce ahead and chill. Just bring it back to a simmer on low heat and then follow the instructions from step seven.
- This is a simple dish in preparation but is sure to wow any brunch or dinner guests.
