With a name like Eggs in Purgatory, one can only assume it must be a sinfully delicious dish (wink wink). I smiled while writing that. You know this recipe will be riddle with dad-jokes and bad puns throughout – apologies in advance. A lot of people argue how and why this dish has the name that it does; could it be from the lingering spice of the red pepper flakes? The bright red sauce that drowns the eggs? Or perhaps, maybe for the dish’s devilishly good looks? Whatever the reasoning behind the name, it’s not only a pretty dish to look at, it’s also a fairly simple dish to make.
Ingredients needed to make Eggs in Purgatory
The nice thing about this recipe is that most of the ingredients needed you’ll already have in your pantry or refrigerator at home. And I’m pretty sure I’ve mentioned this before, but sometimes I’m way too exhausted to run to the store – so having a recipe that contains items I already have at home is a blessing in disguise. What you’ll need:
- Olive oil
- Garlic cloves
- Red pepper flakes
- Diced Tomatoes
- Sea salt
- Grated Parmesan
How long does the recipe take to make?
The beauty of this recipe is the simplicity of it. The tomato sauce takes 20-25 minutes to cook on the stovetop. But if you’re in a bind for a quick breakfast the next morning, you can make the sauce the night before and place it in the fridge to have in the morning. OR, if you really want to cheat, you can also buy pre-made tomato sauce. But, I highly recommend making your own! It’s worth it. I promise.
One of my favorite things about this dish is the versatility it has. You can make it for breakfast, have it for lunch, or devour it for dinner. It’s fitting for anytime of the day.
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Eggs in Purgatory
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
A sinfully delicious dish that can be enjoyed in the morning, noon or night.
- 2 Tbs extra virgin olive oil
- 3 cloves of garlic, sliced thin
- 1 tsp of red pepper flakes (add more if you like the heat!)
- 1 28 ounce of diced tomatoes
- 1/2 tsp sea salt (more to taste)
- 1/2 tsp black pepper
- 3 Tbs of grated Parmesan
- 5 large basil leaves (sprig)
- 1 1/2 Tbs unsalted butter
- 6 eggs
- Sliced bread (your preference)
- Parsley for garnish (optional)
- In a large skillet (with lid), heat oil over medium heat. Add garlic and red pepper flakes, and cook until garlic browns on the edges. Add tomatoes, pepper, salt and basil; turn heat to medium-low and simmer
- Begin squashing tomatoes with fork or wooden spoon, until broken down, and sauce thickens
- Simmer for 20-25 minutes; stir in Parmesan and butter
- Create 6 divots in the sauce, then crack an egg into each divot
- Cover the pan with lid, and cook eggs until whites are set, and yolks are still runny. Depending on your stove, this could be anywhere from 3 – 5 minutes
- While eggs are cooking, drizzle sliced bread with olive oil, and toast
- To serve, sprinkle eggs with Parmesan and parsley, scoop into bowl – or enjoy family style and dig in straight from the pan 😉
- Category: Bites
- Cuisine: Breakfast