Description
Italian Eggs in Purgatory features perfectly poached eggs simmered in a spicy, garlicky tomato sauce. It’s a bold, comforting, and easy one-pan dish ideal for breakfast, brunch, or dinner.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley
- 2 tablespoons grated Parmesan cheese (optional)
- Crusty bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- Stir in tomato paste, then add crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10 minutes until slightly thickened.
- Make small wells in the sauce and crack eggs into each well.
- Cover and cook for 5–7 minutes, or until whites are set and yolks remain runny. Adjust for preferred doneness.
- Sprinkle with fresh herbs and Parmesan cheese if using.
- Serve hot with crusty bread for dipping.
Notes
- Use high-quality tomatoes for best flavor.
- Crack eggs into ramekins first for easier transfer.
- Cover skillet to steam eggs evenly.
- Adjust spice to your liking with more or less red pepper flakes.
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg