Eggs in Purgatory, Puttanesca-Style is a 15-minute poached-egg dish simmered in a briny, spiced tomato sauce with olives, capers, and anchovies, then finished with cheese and parsley. The standout trait is its balance of salty, umami-rich flavors built from a quick soffritto base that doubles as both sauce and poaching medium.
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On a cutting board, pile garlic, 1/4 cup parsley, olives, capers, anchovies (if using), oregano, and pepper flakes. Run a knife through them repeatedly until chopped into a fine rubble.
Heat a small-medium skillet over medium heat. Once hot, swirl in a glug of olive oil and let it warm.
Add the garlic-parsley mixture to the pan and cook, stirring, for 2 minutes.
Carefully add the tomatoes (they will splatter) and stir to combine.
Lower heat to medium-low and simmer the sauce for 5 minutes. Taste and add salt or more pepper flakes as needed.
Make a small indentation in the sauce for each egg you're using and crack the eggs in.
Sprinkle the eggs and sauce with parmesan and cover the pan partially with a lid.
Toast your bread — brush with olive oil and run under the broiler if desired.
Let the eggs cook for 5 minutes, until the whites are set and the yolks are still loose. Cook an additional 1 to 2 minutes if needed, watching carefully to avoid overcooking.
Drizzle the pan with a little extra olive oil, then finish with more pepper, cheese, and parsley. Serve with toasted bread.
This dish is best eaten fresh and warm. Leftover sauce can be refrigerated for up to 3 days and reheated gently over medium-low heat; poached eggs do not reheat well and should not be stored with the sauce.
Yes. The recipe lists anchovies as optional. Omit them or use a pinch of fish sauce or extra salt to maintain umami depth.
Cook for 5 minutes total until the whites are set and the yolks still jiggle when the pan is gently shaken. Add 1–2 more minutes if needed, watching constantly to avoid overcooking.
Yes. Double or triple the sauce ingredients and eggs proportionally. Use a larger skillet and extend simmering time by 2–3 minutes if the pan is very full.
Any sturdy, crusty bread works—sourdough, ciabatta, or Italian bread. Brush with olive oil and toast under the broiler for extra crispness.
Only if you omit the anchovies. The remaining ingredients (olives, capers, tomatoes, eggs, cheese, herbs) are all vegetarian.
