Eggs in Purgatory

  • Author: Carmen
  • 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)


  1. 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
  2. Begin squashing tomatoes with fork or wooden spoon, until broken down, and sauce thickens
  3. Simmer for 20-25 minutes; stir in Parmesan and butter
  4. Create 6 divots in the sauce, then crack an egg into each divot
  5. 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
  6. While eggs are cooking, drizzle sliced bread with olive oil, and toast
  7. 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