Eggs in Purgatory - Easy 20 Minute Recipe!
Eggs in purgatory is a delicious dish made up of eggs poached in a robust tomato sauce. It only takes 20 minutes to make, and can be eaten for breakfast, lunch or dinner!
Servings 2 people
Calories 266.97kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 tablespoon chopped white onion cut into small pieces
- 2 garlic cloves minced
- 1 14 oz can peeled plum tomatoes
- ¼ teaspoon chili flakes
- 1 tablespoon torn basil
- 4 eggs
- 3 tablespoon grated parmesan cheese, divided
- salt and pepper to taste
Instructions
- In a medium size skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute.
- While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork.
- Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Also rinse out the can of tomatoes, and the bowl where you mashed the tomatoes. Add this tomato water to the sauce (about ½ cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes. Add torn basil to sauce and stir.
- Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 4 times. Sprinkle the eggs with 1 tablespoon of the parmesan cheese.
- Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes.
- Top the eggs with remaining parmesan cheese, additional pepper and basil if desired.
- Serve with toasted bread and enjoy!
Video
Notes
- You can use a cast iron skillet to make eggs in purgatory as I did, or a regular nonstick pan. Either will work fine.
- I used a 10 ¼ inch cast iron skillet to make this recipe
- I found the easiest way to add the eggs to the sauce is to first crack each egg into a small bowl and then pour the egg into the tomato sauce.
- By partially covering the eggs when cooking, this should help the white firm up yet keep the yolk soft and runny.
- Tomatoes to use:
- I've tried this recipe with various tomatoes, and I found that canned peeled plum tomatoes give the best consistency to the sauce
- Using crushed strained tomatoes will give you a good result, but the consistency of the sauce will also be a bit too smooth, and I found it to be quite heavy as well. I like the light, rustic consistency that the peeled plum tomatoes produce.
- Using fresh tomatoes would work as well - you may need to adjust the cooking time.
Nutrition
Calories: 266.97kcal | Carbohydrates: 3.24g | Protein: 12.02g | Fat: 22.83g | Saturated Fat: 4.94g | Cholesterol: 328.38mg | Sodium: 155.23mg | Potassium: 143.34mg | Fiber: 0.26g | Sugar: 1.04g | Vitamin A: 602.08IU | Vitamin C: 2.04mg | Calcium: 72.47mg | Iron: 1.54mg