Eggs in Purgatory
Classic eggs in purgatory made with tomatoes, garlic, chili flakes, and gently poached eggs. Cozy, bold, and perfect for brunch.
Servings 4 people
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.