This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: 2 people

Equipment

• 1 Cast Iron Skillet
• 1 large sheet pan use as a cover
• 1 6.5 inch skillet if you want this dish for ONE

Ingredients

• 2 tbsp olive oil
• 2 tsp minced garlic
• ¼ tsp crushed red pepper flakes or more to crank up the heat
• 14 oz can crushed tomatoes fire roasted is best
• ½ tsp fine sea salt plus more to taste
• ½ tsp cracked black pepper freshly cracked
• 2 large sprigs of Basil reserve half to top your dish
• 2 tbsp grated parmesan cheese plus more for serving
• 2 tbsp butter
• 4 eggs
• slices of crusty bread toasted

Instructions

• Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
• Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
• Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
• Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

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What is better than some pasta for breakfast? Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it’s perfect! Plus, you can work it off throughout the day, so don’t feel as bad eating those carbs.

Here’s what you’ll need.

Pancetta (Italian bacon) · Olive Oil · Spaghetti Noodles · Medium Yellow Onion · Dry White Wine · Butter · Romano Cheese · Eggs · Fresh Parsley + Basil

Let’s get started!

Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.

Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
Add the bacon and cook until golden brown and rendered for about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve.

Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.

Add in the white wine and allow to reduce over medium-low heat. About 6-7 minutes.
Add the reserved bacon and pasta water, and butter along with the drained spaghetti noodles. Toss to coat.

In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.

Top with freshly grated romano, chopped parsley, and torn basil. Serve warm. Enjoy!

Want to try some other pasta dishes?

Breakfast Carbonara

Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it's perfect! Plus you can work off throughout the day so you won't feel as bad eating those carbs.

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Course: Breakfast

Cuisine: Italian

Keyword: 25 min, 25 min or less, breakfast, breakfast pasta, left overs, pancetta, parmesan cheese, pasta, quick

Servings: 4

Ingredients

• 1 tbsp extra virgin olive oil
• 8 oz pancetta or bacon – ⅓ inch diced
• 1 lb. spagetti noodles
• ½ onion (medium) finely chopped
• ½ cup dry white wine
• 2 tbsp butter
• 3 eggs
• ½ cup finely grated Romano Cheese plus more to top
• ¼ tsp black pepper + salt or to taste
• 1 tbsp fresh chopped parsley
• 2-3 leaves fresh basil torn

Instructions

• Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.
• Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
• Add the bacon and cook until golden brown and rendered, about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve. Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.
• Add in the white wine and allow to reduce over medium low heat. About 6-7 minutes.
• Add the reserved bacon and pasta water, butter along with the drained spaghetti noodles. Toss to coat.
• In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.
• Top with freshly grated romano, chopped parsley and torn basil. Serve warm. Enjoy!

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The one appetizer that is on just about every Greek menu is Kalamarakia or Greek fried squid. It’s that perfectly fried fresh from the sea taste. It’s lightly fried to allow for the flavors of the squid to shine through. It’s the perfect pair with some freshly made marinara sauce or tzatziki sauce.

To start with you will need fresh squid that has been cleaned. Next, grab a shallow bowl to add the flour, salt and pepper.

That’s it! Seems pretty simple to make right?

All-purpose flour works great for this recipe, but you can substitute it with coconut or semolina flour. If you have another flour alternative that you have tried and loved, let me know in the comments below.

Cut the cleaned squid body into 1-inch thick rings, and leave the tentacles intact. Rinse the squid under cold water thoroughly.

This is a very important step. FULLY DRY the rinsed squid on a couple of pieces of paper towels. You don’t want any of the pieces to be wet still or the flour won’t stick properly when frying.

Take your shallow bowl of the flour mix and dredge the pieces one by one in the flour to fully coat them. Set aside while you heat the oil to 375F.

Fry the floured pieces a small handful at a time to avoid overcrowding the pan. It will take around 2-3 batches to do. I get a cooling rack pan that I put them on to drain the excess oil in the oven on the keep warm setting (around 170F).

Serve Kalamarakia warm with some classic marinara or tzatziki sauce. Squeeze some fresh lemon juice over it all and top with chopped fresh parsley. Enjoy!

Kalamarakia (Greek Fried Squid)

That lightly fried fresh from the sea taste that you can find on every Greek menu. It’s simple to make and only takes 15 min to make.

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Prep Time: 15 minutes minutes

Course: Appetizer

Cuisine: Mediterranean

Keyword: 25 min, 25 min or less, calamari, easy, easy appetizers, fried seafood, fried squid, greek squid, marinara dip, quick

Servings: 4 people

Ingredients

• 1 cup flour
• 1 tsp sea salt + pepper each
• ½ lemon
• 1 tsp fresh parsley chopped
• olive oil enough to cover ¼ inch bottom of pan
• 1 lb squid cleaned, rinsed and dried

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Looking for a quick + easy date night dish. Shrimp + Scallop Scampi is just what you need. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it’s ready in under 25 minutes!

Here’s what you’ll need to get started on this elegantly flavored dish.

Shrimp • Scallops • Dry White Wine • Lemon • Butter
Olive Oil • Crushed Red Pepper • Garlic • Fresh Parsley
Pasta Noodles • Shaved Aged Parmesan

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente. Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat.

Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.

Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.

Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant. Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.

Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. Top with chopped fresh parsley and shaved aged parmesan.

Pair this dish with fresh garlic bread or maybe jazz it up and try it with some Saganaki (pan-fried cheese).

Enjoyed this dish? Then, you have to check out these other dishes.

Shrimp + Scallop Scampi

Shrimp + Scallop Scampi is just what you need for a quick + easy elegant meal. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it's ready in under 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: dinner, easy, lemon, pasta, quick, quick dinner, scallops, shrimp, white wine

Servings: 2 people

Ingredients

• ½ lb large shrimp peeled, deveined, tail on
• ½ lb scallops
• ½ cup dry white wine
• 3 tbsp butter
• 2 cloves garlic minced, or 1 tsp pre-minced garlic
• 1 lemon juiced, about 3-4 tbsp
• 1 tsp lemon zest
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• ½ tsp fresh cracked black pepper
• 1 tsp fresh parsley chopped
• pasta noodles al dente, enough for 2
• aged parmesan cheese shaved, for topping

Instructions

• Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
• Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
• Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
• Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
• Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
• Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. 
• Top with chopped fresh parsley and shaved aged parmesan.

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