Eggs In Purgatory

5 from 4 votes

Eggs In Purgatory is a classic Southern Italian dish that is perfect for brunch, lunch or even dinner! It’s quick and easy and uses pantry staples. Eggs are perfectly poached in a hearty tomato sauce and served with crusty bread or even Naan. Delish!

Course Breakfast, Main Course, Main Dish

Cuisine American, Italian

Keyword eggs in purgatory, eggs in purgatory recipe

Prep Time 5

Cook Time 10

Servings

Calories 134kcal

Author Trish - Mom On Timeout

Ingredients

2 tablespoons extra virgin olive oil
2 cloves garlic minced
23 ounces tomato sauce (1) 15 ounce can plus (1) 8 ounce can
1 ½ teaspoons Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes more or less to taste
6 eggs

For Serving

sliced crusty bread toasted, or Naan, for serving
chopped parsley or basil for garnish

Instructions

In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté for one minute.
Add the tomato sauce, Italian seasoning, onion powder, salt, pepper and crushed red paper flakes. Let these ingredients simmer together, uncovered, for 5 minutes.
Using the back of a large spoon, make six divots or wells in the sauce. Gently crack each egg into each hole.
Turn heat down to medium-low. Cover the skillet and let the eggs cook for 5 to 10 minutes or until the whites are set but the yolk is still runny (or to your desired of doneness.)
Sprinkle with fresh, minced parsley, optional, and serve warm with toasted bread or Naan.

Notes

Storage Information

Eggs In Purgatory don’t store very well because when you reheat the eggs, you will cook them more, which means you won’t get the runny yolk that you want in this recipe. However, if you do want to keep any leftovers they will last in the refrigerator for a couple of days. I do not recommend freezing this meal.

Nutrition