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A photo of the final serving of Eggs in Purgatory. A white ceramic bowl contains poached eggs resting on a rich tomato sauce. The dish is topped with fresh basil and grated parmesan cheese. The bowl is placed on a marble countertop, ready to be served.

Eggs in Purgatory

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Eggs in Purgatory features eggs poached in a spicy, flavorful tomato sauce, topped with fresh herbs and cheese. This comforting dish is perfect for breakfast or dinner, made in under 20 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Pan For cooking the sauce and poaching the eggs
  • Lid To cover the pan while poaching eggs

Method
 

  1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
  2. 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.
  3. 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.
  4. 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.

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