Eggs in Purgatory, also known as Uova in Purgatorio in Italian, is a simple yet flavorful dish that’s perfect for breakfast, brunch, or even dinner. The dish features eggs cooked in a rich, spicy tomato sauce, often with a hint of garlic, herbs, and a touch of heat.
It’s the kind of dish that’s hearty, comforting, and packed with bold flavors. Best of all, it comes together in just a few minutes, making it the ideal choice for those days when you want something satisfying without spending hours in the kitchen.
I first tried Eggs in Purgatory during a lazy weekend, craving something filling but not too complicated. The idea of poaching eggs in spicy tomato sauce was so intriguing, and when I tasted it, I was hooked.
The warm, runny yolk mixes with the sauce, creating a rich and comforting meal that’s hard to resist. Since then, it’s become one of my go-to dishes whenever I need something quick, flavorful, and comforting.
Why You’ll Keep Coming Back to This
Eggs in Purgatory is everything you want in a meal—quick, flavorful, and comforting.
- Spicy, flavorful tomato sauce that complements the eggs perfectly
- Quick and easy – ready in less than 20 minutes
- Customizable with your favorite herbs, spices, or toppings
- Filling yet light – perfect for breakfast or a simple dinner
This dish is a real crowd-pleaser and a great way to spice up your eggs.
What You’ll Need to Make Eggs in Purgatory
You don’t need a lot to make this dish, just a few pantry staples and a couple of eggs.
- Eggs – The star of the dish, poached in the spicy tomato sauce
- Tomato Sauce – The base of the dish, rich and flavorful
- Garlic – Minced, for an aromatic base
- Olive Oil – For sautéing and adding richness
- Crushed Red Pepper Flakes – For heat, add to taste
- Fresh Basil – For garnish, adding a burst of fresh flavor
- Salt and Pepper – To season the sauce and eggs
- Parmesan Cheese (Optional) – For extra richness and flavor on top
These simple ingredients come together for a comforting meal that’s full of flavor and texture.
Step-by-Step Guide to Making Eggs in Purgatory
Making Eggs in Purgatory is simple and quick. Here’s how to do it.
- Prepare the Sauce – Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the tomato sauce, crushed red pepper flakes, salt, and pepper. Let the sauce simmer for 5–7 minutes, allowing the flavors to meld together.
- Poach the Eggs – Create small wells in the sauce with a spoon. Crack the eggs into the wells and cover the pan with a lid. Let the eggs poach for 5–7 minutes, or until the whites are set but the yolks remain runny.
- Finish the Dish – Once the eggs are poached, remove the pan from the heat. Garnish with fresh basil and a sprinkle of parmesan cheese, if desired.
- Serve and Enjoy – Serve the Eggs in Purgatory immediately, with crusty bread on the side for dipping into the delicious sauce.
The spicy sauce and creamy egg yolks come together in perfect harmony, making each bite satisfying and flavorful.
What to Serve Alongside
Eggs in Purgatory is filling on its own, but these sides will complement the dish beautifully.
| Side Dish | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping into the rich tomato sauce |
| Mixed Greens Salad | Fresh and light to balance the richness of the eggs |
| Roasted Potatoes | Crispy potatoes complement the soft eggs and sauce |
| Grilled Vegetables | Light and healthy, adding extra flavor to the meal |
| Sautéed Spinach | Adds a fresh, savory bite that pairs well with the eggs |
| Avocado Slices | Creamy and smooth, balancing the spicy sauce |
| Rice | The perfect base for the rich sauce and eggs |
These sides make the meal even more complete while adding extra textures and flavors.
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How to Store and Reheat Eggs in Purgatory
Eggs in Purgatory is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat it.
To store: Let the dish cool to room temperature before transferring it to an airtight container. The sauce and eggs will keep in the fridge for up to 2 days.
To reheat: Gently reheat the dish on the stovetop over low heat, stirring the sauce occasionally to ensure it doesn’t stick. If the eggs have firmed up, you can add a splash of water or broth to loosen up the sauce. You may want to cook a fresh egg to top the reheated dish for that runny yolk.
Frequently Asked Questions
1. Can I use fresh tomatoes instead of canned tomato sauce?
Yes, you can use fresh tomatoes. Just chop them up and cook them down to create a sauce. You may need to add some extra seasoning to balance the flavors.
2. Can I make this dish without the red pepper flakes?
Absolutely! If you prefer a milder dish, you can skip the red pepper flakes. The dish will still be delicious.
3. Can I add cheese to the sauce?
Yes! You can stir in some parmesan or mozzarella cheese into the sauce for a creamy texture. It adds an extra layer of flavor.
4. Can I make this dish ahead of time?
Eggs in Purgatory is best served fresh, but you can prepare the sauce ahead of time and store it in the fridge. When you’re ready to eat, simply heat the sauce and poach the eggs.
5. Can I use eggs from the fridge?
Yes, you can use refrigerated eggs. Just make sure to bring them to room temperature before cooking, or they might take longer to cook in the sauce.
This Eggs in Purgatory dish is simple yet packed with bold flavors. The combination of spicy tomato sauce and poached eggs is a match made in heaven. Whether you serve it for breakfast, brunch, or dinner, this dish is sure to become a favorite in your recipe collection.
Eggs in Purgatory
Equipment
- Pan For cooking the sauce and poaching the eggs
- Lid To cover the pan while poaching eggs
Ingredients
- 4 large eggs for poaching
- 1 can tomato sauce for the base
- 1 clove garlic minced
- 1 teaspoon crushed red pepper flakes for spice
- 1 tablespoon olive oil for sautéing
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- fresh basil for garnish
- 2 tablespoons parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
- Add tomato sauce, red pepper flakes, salt, and pepper to the pan. Simmer for 5–7 minutes, allowing the sauce to thicken and the flavors to meld.
- Create small wells in the sauce and crack the eggs into them. Cover the pan with a lid and let the eggs poach for 5–7 minutes, or until the whites are set.
- Once the eggs are poached, garnish with fresh basil and parmesan cheese. Serve immediately with crusty bread on the side.
Notes
- For extra richness, you can add a splash of cream to the sauce.
- Top with a drizzle of olive oil for added flavor.
- For a smoky flavor, add a pinch of smoked paprika to the sauce.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!