Spicy and herby tomato based sauce topped with runny eggs and fresh basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.
It’s almost Halloween! And I’m excited because I’m scheduled for a vacation that weekend. Originally, we were planning to fly to Austin, where neither my sisters and I have been before. And I was so excited for it. But after weighing the risks, it just felt better for us to postpone the trip for a later time. And instead, do a more local trip. Where we’re going? I have no idea. Possibly along the coast to Paso Robles, Pismo Beach, and Solvang? Not sure yet though. If you have suggestions, I would love to hear it.
In the mean time, let’s talk about breakfast.
I’m obviously a big fan of one pot dishes. And this dish is all in one skillet. That means less dishes to wash. Plus, this dish is super simple so it’s kinda perfect for a lazy Saturday or Sunday morning. If only my boyfriend likes tomato based dishes…. Oh wells. More for me then. Lol.
This eggs in purgatory is super simple. The base of it is really just diced or crushed tomatoes, garlic, and onions. It’s seasoned with salt and pepper and crushed red pepper, which gives it the heat. You want to cook it until the tomato sauce has reduced and thickened. Once the tomato sauce is done, make holes to crack eggs into. You’ll want to cook the eggs covered for about 4-5 minutes until the egg whites have set but the yolks are still runny. Or if you prefer your yolks more cooked, you can cook for longer. Top the eggs in purgatory with fresh basil and serve with a slice of crusty bread.
This dish is simple yet so flavorful. I love the hint of heat in the tomato sauce. Plus, anything that can be paired with bread sounds perfect to me. Tear up some bread and dip in the yolk of the eggs with some of the spicy tomato sauce. It is SO good. Seriously. You need this in your life ASAP.
To make this dish, add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
Serve the eggs in purgatory warm with crusty bread.
Prep Time:
Yield:
Category:
Print
PinDescription
Spicy and herby tomato based sauce topped with runny eggs and fresh basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.
Ingredients
¼ cup olive oil
½ onion, diced
3–4 cloves of garlic, minced
1 teaspoon crushed red pepper
¼ teaspoon salt, more to taste
¼ teaspoon ground black pepper, more to taste
1 28 oz can diced or crushed tomatoes
1 ½ teaspoons granulated sugar
4 large eggs
¼ cup fresh basil leaves
Bread for serving
Instructions
Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
Serve the eggs in purgatory warm with crusty bread.
Reminds me of shakshuka. Tastiness!