Eggs in Purgatory

Pro tips

• Peel and seed the tomatoes before chopping to avoid watery sauce; if using a knife, halve lengthwise, scoop out seeds with a spoon, then chop.
• Simmer the tomato sauce for 5–10 minutes before adding eggs so flavors meld and excess liquid reduces slightly.
• Create four small wells in the sauce with the back of a spoon before cracking eggs into them; this helps them stay separate and cook evenly.
• Keep heat at a gentle simmer to avoid tough, overcooked egg whites; vigorous bubbling will break the yolks.

Substitutions

• 8 large plum tomatoes → one 28-ounce can crushed or diced tomatoes, drained (note: slightly less fresh flavor)
• Extra virgin olive oil → regular olive oil or butter (note: use same amount, but butter will brown; reduce to 1.5 tablespoons if browning concerns you)
• 1 clove garlic, minced → 1/4 teaspoon garlic powder or 2 thin slices raw garlic (note: remove slices before serving if using fresh slices)

Storage & make-ahead

Best served immediately. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently on the stovetop over low heat with a splash of water to loosen the sauce.

What does 'eggs in purgatory' mean?

The name refers to the eggs simmering in tomato sauce—they're caught between the raw state and fully cooked, hence 'purgatory.' It's a playful Italian expression for this humble comfort dish.

Can I use canned tomatoes instead of fresh?

Yes. Use one 28-ounce can of crushed or diced tomatoes (drained if very wet) in place of the 8 fresh plum tomatoes. The flavor will be slightly less fresh, but the dish works well.

How do I know when the eggs are done?

Cook until the egg whites are set and opaque but the yolks remain soft and runny, about 5–8 minutes depending on how gently the sauce simmers and your preferred doneness.

Can I make this vegetarian or vegan?

This dish is vegetarian as written. For vegan, substitute eggs with firm tofu cubes or chickpeas, though the result is no longer traditional eggs in purgatory.

How many servings does this make?

This recipe serves 2 as a main course with bread, or 4 as a side or light appetizer.