Eggs in Purgatory

An Italian classic, Eggs in Purgatory is made with poached eggs in a hearty tomato sauce. Quick, easy, and healthy, this simple dish is perfect for breakfast, brunch, or dinner.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Italian

Keyword: Italian eggs, Italian eggs in purgatory, Italian shakshuka, purgatory eggs recipe

Servings:

Ingredients

1 1/2 tablespoons extra virgin olive oil
1/3 cup diced onion
2 cloves garlic , minced
15 ounces tomato sauce puree
1 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8-1/4 teaspoon cracked red pepper flakes
salt and pepper , to taste
4 large eggs
Naan , for serving
crumbled feta cheese , for serving
chopped fresh parsley , for garnish

Instructions

Heat olive oil in a 10-inch saute pan over medium. Add onion and cook, stirring until softened and translucent, about 3 minutes. Add in garlic and cook for 30 seconds until fragrant.
Reduce heat to medium-low; add in the tomato sauce puree, oregano, cumin, paprika, cracked red pepper, and a couple grinds of salt and black pepper; simmer for 5 minutes until thickened, stirring every minute to prevent scorching.
Use a large spoon to make small wells in the sauce and gently crack the eggs into each well. Cover, and let cook until the whites are set and yolk is still runny, about 5-7 minutes (depending on your desired doneness.)
Serve each egg with torn naan or pita bread; spoon over some of the sauce and garnish with chopped fresh parsley and a sprinkle of feta cheese.

Nutrition