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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.
Equipment
- 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.
