Eggs in Purgatory
This eggs in purgatory recipe is cozy, saucy, gently spicy, and exactly the kind of slow-morning breakfast that quietly turns into brunch.
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Over the holidays, I leaned hard into slow mornings. Big brunch energy. Sometimes I was hosting family or friends, sometimes it was just me, but either way there were no alarms and endless coffee refills.
This dish showed up more than once because it hits that exact mood. Comforting, a little spicy, and saucy enough that bread is not optional.
Eggs in purgatory is a classic for a reason. This is my version. Simple. Bold. Zero fuss. Perfect for those mornings when you sit down for breakfast and suddenly realize it’s basically lunchtime.
Why these eggs in purgatory work
Cooking the onion slowly in olive oil builds sweetness, which balances the acidity of the tomatoes later.
Crushing whole canned tomatoes instead of using sauce gives you texture and body without needing a long simmer.
Adding the eggs directly to the sauce lets them gently poach, so the whites set while the yolks stay rich and silky.
Covering the pan traps steam, which helps the eggs cook evenly without over-thickening the sauce.
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Eggs in Purgatory
Equipment
- Medium skillet with lid
Ingredients
- 2 tablespoons olive oil
- 1 small white onion thinly sliced
- 2 to 3 garlic cloves minced
- 1 can whole plum tomatoes 400 grams
- ½ teaspoon chili flakes adjust to taste
- Salt to taste
- 4 large eggs
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 5 to 6 minutes. Add the garlic and cook for about 1 minute until fragrant.
- Stir in the tomatoes, crushing them gently with a spoon. Simmer for 5 to 7 minutes until the sauce thickens slightly. Season with salt and chili flakes.
- Use a spoon to make four small wells in the sauce. Crack an egg into each well.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 to 7 minutes depending on preference.
- Finish with Parmesan and fresh basil. Serve immediately with plenty of crusty bread.
Notes
- If you like a thicker sauce, let the tomatoes simmer an extra minute or two before adding the eggs.
- Keep the heat gentle once the eggs go in. Low and steady gives you tender whites and jammy yolks.
- This is best eaten right away, but leftover sauce is incredible spooned over pasta or reheated with fresh eggs the next day.
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