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Eggs in Purgatory Recipe

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Eggs in Purgatory is a flavorful Italian-inspired skillet dish featuring eggs poached in a spicy, savory tomato sauce seasoned with garlic, bell pepper, and Italian herbs. This comforting meal is perfect for breakfast, brunch, or a light dinner, served hot with crusty toasted baguette slices to soak up the delicious sauce.

Ingredients

Sauce 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)

Eggs and Garnish

  • 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)

To Serve

  • Baguette, sliced (for serving)

Instructions

  1. Prepare the base: Heat olive oil in a large skillet over medium-high heat for about 2 minutes until hot and sizzling. Add diced onion, minced garlic, and diced red bell pepper. Sauté, stirring frequently, until the vegetables are fragrant and softened, about 2-3 minutes.
  2. Cook the sauce: Pour in the crushed tomatoes or marinara sauce. Add Italian seasoning, red pepper flakes if using, and salt. Stir to combine. Reduce heat to medium-low, cover the skillet with a lid, and let the sauce simmer for 7-10 minutes, stirring occasionally, allowing flavors to meld and sauce to thicken slightly.
  3. Add the eggs: Carefully crack each egg directly into the skillet above the tomato sauce, spacing them evenly. Cover the skillet again and cook until eggs reach your desired doneness—about 3-5 minutes for fully set yolks or 2-3 minutes if you prefer runny yolks.
  4. Finish and garnish: Once eggs are cooked, sprinkle the freshly grated Parmesan cheese and cracked black pepper over the top. Add chopped fresh basil or parsley for a vibrant, fresh flavor.
  5. Serve: Serve immediately, accompanied by toasted slices of baguette to scoop up the rich, flavorful sauce and eggs.

Notes

  • For a spicier version, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
  • You can substitute Parmesan with Pecorino Romano or another hard cheese to vary the flavor.
  • Use fresh basil if available for best results; parsley works well as a milder alternative.
  • To make this dish gluten free, serve it with gluten-free bread or skip the bread altogether.
  • Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop or in the microwave.

Find it online: https://recipesbyliza.com/eggs-in-purgatory-recipe/