Description
Eggs in Purgatory is an Italian dish where eggs are poached in a simple, slightly spicy tomato sauce, often served with crusty bread.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4-6 large eggs
- 1/4 cup fresh basil, chopped
- Parmesan or Pecorino Romano (optional)
- Crusty bread for serving
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and red pepper flakes, sauté for 1 minute.
3. Pour in crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
4. Make small wells in the sauce and crack eggs into them.
5. Cover and cook until eggs set, about 5-7 minutes.
6. Garnish with fresh basil and Parmesan (if using).
7. Serve with crusty bread.
Notes
- Eggs in Purgatory has a simpler, more tomato-forward taste, while Shakshuka is richer with spices and peppers.
- Shakshuka is more commonly eaten for breakfast, while Eggs in Purgatory is often served as a light meal.
- Both dishes are highly customizable with added veggies, meats, or cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Eggs in Purgatory, Shakshuka, poached eggs, tomato sauce, spicy eggs, Mediterranean breakfast, Italian eggs, Middle Eastern breakfast