Two eggs in a tomato sauce, topped with a sprig of thyme in a cast iron skillet.

5 / 2 votes

Eggs in Purgatory

Eggs in purgatory, a classic Italian recipe, is simple to make. It's just eggs simmered in tomato sauce and comes together from everyday and inexpensive ingredients, including tomatoes, garlic, eggs, and not much else but tastes far more complex. Perfect for breakfast, lunch, dinner, or midnight nosh.

Prep Time35

Cook Time5

Total Time40

Course: Mains

Cuisine: Italian

Servings: servings

Calories: 400

Ingredients

▢ 2 pounds ripe plum tomatoes
▢ 2 tablespoons extra-virgin olive oil
▢ 2 garlic cloves, peeled and thinly sliced
▢ 1 tablespoons chopped parsley
▢ 8 basil leaves, fresh, torn in pieces
▢ Kosher salt and freshly ground black pepper, as needed
▢ 8 large eggs
▢ 8 slices grilled or toasted bread

US - Metric

Instructions

Blanch the tomatoes in boiling water for 30 seconds, shock them in cold water, then peel the skin. Cut the tomatoes in half, remove most of the seeds, and then cut them in large dice; set aside.
Heat the oil in a saute pan or saucepan that has a cover over medium heat with the garlic. Just before the garlic starts to take on any color, about 1 minute, add the tomatoes, parsley, and basil. Season with salt and pepper, bring to a simmer over low heat, and let cook for 10 minutes, until tomatoes become “saucy,” but are still a little chunky.
Break the eggs, one at the time, into a cup or dish and then gently slide them, one at the time and without breaking the yolks, on top of tomato sauce. Try to keep them separated.
Cover the pan and let cook gently for 3 to 4 minutes, until the eggs are done, but still soft. Immediately serve them on a large round plate with the tomato sauce. Serve the grilled or toasted bread on the side.

Notes

Scrambled Eggs In Purgatory

Instead of cooking the eggs whole, you may also scramble the eggs into the sauce.

Nutrition