The first time I heard of eggs in purgatory was from social media. The name was enough to spark my interest. Then, when I learned that it had ingredients like garlic, crushed tomatoes, and other herbs, I was totally sold.

These are poached eggs in a rich and flavorful tomato sauce with tons of flavor, from the herbs and seasoning, eggs and tomato. Divine.

You can make this recipe in a bunch of different ways, seasoned just the way you like, to suit your tastes.

Photo byPina Bresciani

I love it with loads of garlic and fresh herbs. I pair it with crusty bread.

Enjoy!

Ingredients

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

For the Eggs:

• 4-6 large eggs
• Grated Parmesan or feta cheese, for topping (optional)

To Serve:

• Crusty bread or pita for dipping

Directions

Make the Sauce:

• In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper (if using) and sauté until softened, about 5 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the crushed tomatoes, red pepper flakes, cumin, oregano, salt, and pepper. Bring to a simmer and let it cook for about 10-15 minutes, stirring occasionally.

Poach the Eggs:

• Once the sauce has thickened slightly, create small wells in the sauce for the eggs.
• Carefully crack an egg into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set and the yolks are still runny (or to your preferred doneness).

Serve:

• Once cooked, remove from heat. Garnish with fresh basil or parsley and sprinkle with cheese, if desired.
• Serve hot with crusty bread or pita for dipping.

What do you think?

Have you heard of this before? Would you try eggs in purgatory?

Credit: pina brescianipina bresciani