Eggs in purgatory is a simple Italian dish where eggs are gently poached in a fiery harissa-spiked tomato sauce, ready in under 15 minutes. The North African spice blend adds depth and heat to this traditionally mild preparation.
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Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.
Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.
Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.
Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.
Top with chopped fresh parsley or chives and serve.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over low heat until warmed through.
large non-stick skillet with lid
Cook covered over medium-low heat for 4 to 5 minutes until the top of the eggs sets. The whites will be opaque and the yolk firmness depends on your preference.
Prepare the tomato-harissa sauce up to 2 days ahead. Reheat gently and add eggs just before serving to avoid overcooking.
Use sriracha, chili paste, or red pepper flakes mixed with tomato paste for similar heat and depth, adjusting quantity to taste.
Yes. Keep the oil and onion proportional and simmer the sauce 3 to 4 minutes before adding eggs. Use 1 to 2 eggs per person.
Yes, all ingredients are vegetarian-friendly.
