Eggs in Purgatory is a rustic Italian dish of eggs gently poached in seasoned tomato sauce, requiring just two ingredients and minimal cooking time. The contrast between runny yolks and tangy sauce makes it ideal for breakfast, lunch, or light dinner with crusty bread.
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Ladle the tomato sauce into a small saucepan and bring to a simmer over medium heat.
Carefully crack the eggs directly into the simmering sauce, spacing them out in the pan.
Let the eggs cook in the sauce. You can gently spoon some of the hot sauce over the whites to help them set, being careful not to break the yolks.
Continue to simmer until the egg whites are fully cooked and the yolks are at your desired level of doneness (runny or firm).
Carefully spoon the eggs and sauce onto plates.
Serve immediately with slices of crusty bread for dipping.
Refrigerate cooked Eggs in Purgatory in an airtight container up to 3 days; reheat gently over low heat or in the oven at 325°F until warmed through.
The whites should be set and opaque while the yolks remain runny or soft when gently pressed (2–4 minutes at a gentle simmer, depending on yolk preference).
Prepare the tomato sauce up to 2 days ahead; reheat and add eggs just before serving for best results.
Shakshuka uses spiced tomato sauce with peppers and onions; Eggs in Purgatory is simpler, typically tomato sauce with minimal seasonings.
Yes; simmer canned tomatoes for 5–10 minutes, season with salt and pepper, then add eggs.
This recipe serves 2 as a main course or 4 as an appetizer.
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