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.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.

Let’s get started!

You’ll need these ingredients.

Large Shrimp (1/2 pound) · Kinder’s Italian Blend Seasoning (2 tbsp) · Olive Oil · Butter · Garlic · Dry White Wine (1/4 cup) · Capers (1 tbsp) · Heavy Cream (1 cup) · Pecorino Romano Cheese (1 cup) · Salt + Pepper · Fettuccine Noodles (1 pound) · Fresh Parsley

I LOVE all the Kinder’s seasonings and it’s a staple seasoning blend in my kitchen. It’s the perfect seasoning blend for this Shrimp Fettuccine Alfredo dish or any other Italian-based dish. Their Italian Blend is the best Italian seasoning I’ve tried. You can get them at Costco or Sam’s Club, plus they can be found at your local Walmart. I’m not sponsored by them or receive any compensation from them, and I just honestly really love their products and want to share them with all of you.

Once you have seasoned the shrimp, heat up a large deep skillet over medium-high heat. Add in the butter with olive oil and saute the garlic until fragrant (about 1 minute). Add in the shrimp and cook for 2-3 minutes on each side. Set shrimp aside and keep warm.

Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Pecorino Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.

I love to use Pecorino Romano cheese over Parmesan cheese since it’s made from goat’s milk versus cow’s milk. It has a bit stronger taste than Parmesan cheese which helps elevate the flavors in this dish, but you can definitely substitute Parmesan for the Romano in this recipe.

Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls to keep the pasta from getting cold too quickly. Sprinkle on some extra Pecorino Romano cheese to your liking and garnish with some more parsley.

Have leftovers? Store any leftovers in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.

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Shrimp Fettuccine Alfredo (with Capers)

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo (with Capers) has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.

Course Main Course

Cuisine Italian

Keyword 15 min, 15 min or less, capers, creamy, easy, Italian, pasta, quick, quick dinner, quick lunch, romano cheese, shrimp, under 20 min, white wine

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• ½ Lb Large shrimp deveined, tails on
• 2 Tsp Kinder’s Italian Blend Seasoning
• 2 Tbsp olive oil
• 2 Tbsp butter divided
• 1 Tsp garlic minced
• ¼ Cup dry white wine
• 1 Tbsp capers drained
• 1 Cup heavy cream
• 1 Cup Pecorino Romano Cheese Plus more to top
• ¼ Tsp salt + pepper
• 1 Lb Fettuccine Noodles cooked to Al Dente
• 1 tbsp fresh parsley chopped plus more to garnish

Instructions

• In a large pot, bring 5-6 quarts of water to a boil. Cook pasta until al dente.
• Season shrimp with Kinder's Italian Blend seasoning or your favorite Italian Blend seasoning. Set aside until ready to cook.
• Melt 1 tbsp butter with the olive oil in a large skillet over medium-high heat. Add in the garlic and saute until fragrant (about 1 minute). Throw in the seasoned shrimp and cook for 2-3 minutes on each side. Remove from pan and cover to keep warm.
• Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.
• Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls and sprinkle on some extra Romano cheese to your liking.

Notes

Have leftovers? Store in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.