Eggs in Purgatory is an Italian dish where large eggs are poached directly in a thickened tomato sauce infused with garlic, basil, and oregano. This versatile one-skillet meal comes together in under 30 minutes and works equally well for breakfast, brunch, or dinner.
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In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
Add the tomato, basil, and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. If you're using chili flakes, stir them in after the sauce has thickened.
Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese.
Cover and cook for 3 minutes, or until the eggs are done to your taste. Serve hot.
Store leftover sauce in an airtight container up to 3 days; reheat gently on the stovetop and add fresh eggs to cook just before serving.
Prepare the tomato sauce up to 2 days ahead, then reheat and add the eggs just before serving. The eggs are best cooked fresh.
Cover the skillet and cook for 3 minutes. Check doneness by gently pressing the whites; they should be set while yolks remain runny or set based on preference.
Yes, use about 2.5 to 3 cups fresh tomatoes (crushed or chopped), but simmer for 20–25 minutes to reduce and thicken the sauce before adding eggs.
The standard recipe is vegetarian. For vegan, omit the cheese or use nutritional yeast as a garnish.
This recipe serves 4 as a main course or 2–3 as a hearty brunch dish, depending on appetite and accompaniments.
