Eggs In Purgatory
This Eggs in Purgatory recipe is an easy delicious breakfast dish consisting of tomato sauce in which eggs are simmered until your desired doneness. It lends its taste from fresh basil, runny egg yolks, and robust tomato sauce.
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Eggs in Purgatory are very similar to Italian shakshuka. It is surprising how the red tomato sauce, full of italian flavors interacts with the flavor of the egg. You can use dried herbs to season your sauce, but fresh oregano and basil leaves will provide the most explosive flavor.
This classic italian dish may be the best way to enjoy eggs, and certainly a great excuse to have a flavorful tomato sauce for breakfast! Top it off with a sprinkle of parmesan cheese or pecorino romano cheese. Add in crushed red pepper flakes to make a spicy tomato sauce and bring some heat to this dish.
Eggs in Purgatory is a versatile dish. You don’t have to just have this for breakfast. You’ll find Eggs in Purgatory will fit perfectly amongst your brunch recipes and is a great dinner option, too! Serve it with bread, zucchini noodles, or polenta.
The gentle simmer of the tomato base allows you to time the cooking of your eggs perfectly. Whether you want soft-cooked eggs with runny yolk or firmer yolks, you can make it happen.
Why You’ll Love this Recipe:
Quick & Easy: Made in one pan with simple pantry ingredients in just 20 minutes.
Rich & Flavorful: The combination of garlic, butter, and herbs gives the tomato sauce a deep, comforting taste.
Protein-Packed: With six eggs, this dish is a satisfying and nutritious meal.
Budget-Friendly: Uses affordable, everyday ingredients like canned tomatoes and eggs.
Versatile: Enjoy it for breakfast, brunch, or dinner, and serve with bread, zucchini noodles, or even over polenta.
Customizable: Add a pinch of red pepper flakes for heat or toss in spinach or bell peppers for extra veggies!
Ingredients to Make Eggs in Purgatory:
- butter. Adds richness and helps develop the flavors of the garlic and tomatoes. You can substitute with olive oil for a lighter option.
- garlic cloves. Freshly minced garlic gives the sauce a deep, aromatic flavor. If you love garlic, feel free to add more!
- diced tomatoes. Use canned diced tomatoes with their juices for a convenient, flavorful base. Fire-roasted or San Marzano tomatoes add extra depth.
- eggs. Use fresh eggs for the best texture. Crack them gently into the sauce to keep the yolks intact.
- dried oregano & basil. Classic Italian seasonings that enhance the tomato sauce. If you have fresh herbs, use them for a brighter taste!
- parmesan. You can also top with shredded mozzarella or feta if preferred.
How to Make Eggs in Purgatory:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the diced tomatoes and season with oregano and basil. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Use a spoon to create six small wells in the sauce. Crack an egg into each well.
- Cover the skillet with a lid and cook until the egg whites are set but the yolks remain slightly runny.
- Sprinkle with Parmesan before serving.
Recommended Equipment
Recipe Notes & Tips:
- Simmer the Sauce First: Let the tomatoes cook down for at least 10 minutes before adding the eggs. This helps deepen the flavor and thicken the sauce.
- Make Wells for the Eggs: Use the back of a spoon to create small wells in the sauce before adding the eggs—this helps them cook evenly.
- Cover for Perfectly Cooked Eggs: Cover the skillet to trap steam, allowing the eggs to cook gently. For runny yolks, cook for about 5 minutes; for firmer yolks, cook 7-8 minutes.
- Adjust the Heat: If you like it spicy, add red pepper flakes or a dash of hot sauce to the sauce.
- Serving Suggestions: Enjoy with crusty bread, over zucchini noodles, or even with a side of roasted veggies.
Serving Suggestions:
- Roasted Carrots and Zucchini
- Gluten-Free Sourdough Bread
- Italian Chopped Salad
- Garlic Roasted Potatoes
How to Store:
Refrigerate: Allow leftovers to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Eggs don’t freeze well in this dish, as their texture becomes rubbery when thawed. However, you can make the tomato sauce ahead of time and freeze it for up to 3 months. When ready to eat, reheat the sauce and add fresh eggs.
Reheat: Warm gently in a skillet over low heat or in the microwave. Be careful not to overcook the eggs, as the yolks may firm up.
FAQs:
Yes! Use about 4 cups of diced fresh tomatoes. Let them cook down longer (about 15-20 minutes) to release their juices and develop flavor.
For soft, runny yolk, cook covered for about 5 minutes. For firmer yolks, cook 7-8 minutes. Keep an eye on them as they cook quickly!
Yes! Try adding spinach, bell peppers, mushrooms, or crumbled sausage for extra heartiness.
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Eggs In Purgatory
Ingredients
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 cans diced tomatoes
- 6 eggs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons parmesan
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the diced tomatoes and season with oregano and basil. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Use a spoon to create six small wells in the sauce. Crack an egg into each well.
- Cover the skillet with a lid and cook until the egg whites are set but the yolks remain slightly runny.
- Sprinkle with Parmesan before serving.
Video
Nutrition
Notes
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- Simmer the Sauce First: Let the tomatoes cook down for at least 10 minutes before adding the eggs. This helps deepen the flavor and thicken the sauce.
- Make Wells for the Eggs: Use the back of a spoon to create small wells in the sauce before adding the eggs, this helps them cook evenly.
- Cover for Perfectly Cooked Eggs: Cover the skillet to trap steam, allowing the eggs to cook gently. For runny yolks, cook for about 5 minutes; for firmer yolks, cook 7-8 minutes.
- Adjust the Heat: If you like it spicy, add red pepper flakes or a dash of hot sauce to the sauce.
- Serving Suggestions: Enjoy with crusty bread, over zucchini noodles, or even with a side of roasted veggies.
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