Eggs in Purgatory is an Italian one-skillet dish where six eggs are gently poached in simmering tomato sauce and chicken broth with tender asparagus, finished with fresh Pecorino Romano. It delivers restaurant-quality results in under 15 minutes with minimal cleanup.
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In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
Add homemade sauce and broth; mix well.
Add asparagus and cover.
When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
Simmer 10 minutes on low.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on low heat in a skillet or microwave to avoid overcooking the eggs.
large deep non-stick skillet · lid for skillet
Simmer for 10 minutes on low heat with the lid on. The eggs should be set but still tender; the whites firm and yolks slightly runny if you prefer, or fully set if you simmer longer.
Prepare the sauce, broth, and asparagus up to 2 days ahead; store covered in the refrigerator. Add eggs just before serving and simmer 10 minutes.
Try spinach, kale, zucchini, or bell peppers. Adjust cooking time if using softer vegetables like spinach (add near the end).
Yes. Use 1 1/2 cups marinara, passata, or canned crushed tomatoes. Taste and season as needed.
It is naturally gluten-free. For dairy-free, omit the Pecorino Romano or use a dairy-free alternative.
