Eggs In Purgatory is a simple one pan dish made by gently cooking eggs in a savory tomato sauce until the whites are set and the yolks are perfectly runny. With just a few pantry ingredients, this comforting recipe comes together quickly and works just as well for breakfast, brunch, or a light dinner.
A Quick Look at the Recipe
✅ Recipe Name: Eggs In Purgatory
🕒 Ready In: ~20 minutes
👪 Serves: 3 servings
🍽 Calories: ~230 per serving (estimated)
🥣 Main Ingredients: Eggs, diced tomatoes, garlic, dried herbs, parmesan cheese
📖 Dietary Info: Gluten free; vegetarian; dairy-free option
👌 Difficulty: Easy - one pan simmer and cook
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The tomato sauce is simmered with garlic and dried herbs for rich flavor before the eggs are cracked directly into the skillet. Covering the pan allows the eggs to cook evenly while keeping the yolks soft, creating a dish that is hearty, satisfying, and easy to serve with crusty bread.
If you enjoy simple skillet meals like this, you might also like our Italian Eggs, Breakfast Skillet, or Sweet Potato Hash. These easy egg based recipes work well for breakfast, brunch, or quick dinners with minimal prep.
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Why You'll Love Eggs In Purgatory:
One Pan Meal: Everything cooks in a single skillet, making cleanup quick and easy.
Simple Ingredients: Made with pantry staples like canned tomatoes, eggs, garlic, and dried herbs.
Comforting and Savory: Gently cooked eggs in a rich tomato sauce create a satisfying, cozy dish.
Flexible for Any Meal: Works well for breakfast, brunch, or a light dinner.
Perfect for Dipping: Serve with crusty bread to soak up every bit of the flavorful sauce.
Key Ingredients:
- 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.
- parmesan. You can also top with shredded mozzarella or feta if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use crushed tomatoes: Swap diced tomatoes for crushed tomatoes for a smoother, thicker sauce.
- Add heat: Stir in red pepper flakes or a pinch of chili powder for a spicy version.
- Herb swaps: Use Italian seasoning or fresh basil and oregano if you have them on hand.
- Dairy free option: Skip the Parmesan or use a dairy free cheese alternative to keep the dish dairy free.
- Extra vegetables: Add sautéed spinach, mushrooms, or bell peppers to the sauce before adding the eggs.
How to Make Eggs in Purgatory:
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour the diced tomatoes into the skillet and stir in the dried oregano and dried 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 one egg into each well.
- Cover the skillet and cook for 4 to 6 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
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Recipe Notes & Tips:
- Simmer the sauce first: Letting the tomato sauce thicken slightly before adding the eggs helps prevent a watery base.
- Make wells for the eggs: Creating small wells in the sauce keeps the eggs from spreading and helps them cook evenly.
- Cover while cooking: Keeping the skillet covered allows the egg whites to set without overcooking the yolks.
- Adjust doneness carefully: Cook a little longer for firmer yolks or remove sooner for runny centers.
- Serving Suggestions: Serve with crusty bread, toast, or alongside recipes like Greek Yogurt Bagels, Breakfast Vegetable Stack, or Turkey Breakfast Sausage for a complete meal.
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.
Eggs In Purgatory FAQs:
Eggs in purgatory are done when the egg whites are fully set and opaque, while the yolks are still soft or cooked to your desired doneness.
Eggs in purgatory are best served fresh, but the tomato sauce can be made ahead and reheated before adding the eggs and cooking them just before serving.
Traditional eggs in purgatory is not spicy, but heat can be added with red pepper flakes or chili paste if you prefer a spicier version.
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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 cheese
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour the diced tomatoes into the skillet and stir in the dried oregano and dried 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 one egg into each well.
- Cover the skillet and cook for 4 to 6 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
Nutrition
Notes
- Simmer the sauce first: Letting the tomato sauce thicken slightly before adding the eggs helps prevent a watery base.
- Make wells for the eggs: Creating small wells in the sauce keeps the eggs from spreading and helps them cook evenly.
- Cover while cooking: Keeping the skillet covered allows the egg whites to set without overcooking the yolks.
- Adjust doneness carefully: Cook a little longer for firmer yolks or remove sooner for runny centers.
- Serving Suggestions: Serve with crusty bread, toast, or alongside recipes like Greek Yogurt Bagels, Breakfast Vegetable Stack, or Turkey Breakfast Sausage for a complete meal.
Kae says
these were so easy and yummy!