Eggs in Purgatory makes a simple, yet spicy dish for breakfast, brunch, or even a cozy supper. Ready and on the table in less than 30 minutes!
If you are looking for a quick, easy and super cozy meal, this easy eggs in purgatory may be just for you. It has been a favorite egg recipe of mine to order in restaurants for breakfast or brunch when we are traveling for years. Once I began making it at home, I haven’t looked back!
What is Eggs in Purgatory?
Eggs in Purgatory is a one skillet meal that is simply a dish of eggs poached in a spicy tomato sauce.close
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It works perfectly for breakfast, a lazy weekend brunch, or as one of my very favorite easy recipes for breakfast for supper.
How to Make Eggs in Purgatory
For my version of the classic eggs in purgatory recipe, I like to keep it as simple as possible.
To make it you’ll need a medium (10-inch) skillet, a few ingredients you most likely already have in your refrigerator and pantry, and less than 30 minutes.
olive oil – use your favorite olive oil
onion – you’ll use half of an onion in this recipe. The key is to cook the onion in the olive oil until tender before adding the remaining ingredients. It helps the onion to release all of that sweetness.
tomato sauce – you can use homemade or your favorite store-bought tomato sauce for this recipe. You’ll want to use a tomato sauce that you love since it makes up so much of the flavor of this recipe.
garlic – you’ll use a minced clove of fresh garlic in this recipe. If you don’t have fresh garlic on hand, you can easily substitute with 1/8 teaspoon of garlic powder. You can also use 1/2 – 1 teaspoon of Stone House Seasoning in place of the garlic, salt and pepper in this recipe.
red pepper flakes – my recipe includes using 1/4 teaspoon of red pepper flakes to add spice and heat to the tomato sauce. If you like less heat, I’d recommend you start by adding a pinch of red pepper flakes and then adjust to your taste. Likewise, if you like it even more spicy, give the sauce a taste before adding your eggs to the skillet and add more as needed.
salt and pepper – as mentioned with the garlic, if you have Stone House Seasoning on hand, you can easily use it in place of the garlic, salt and pepper called for in the recipe.
fresh parsley – the fresh parsley adds not only color to the finished dish, it also adds a fresh flavor to the final dish. You can also use fresh cilantro.
eggs – of course you’ll also have eggs in this recipe. The eggs are nestled into the cooked, seasoned tomato sauce and then baked to perfection!
parmesan cheese – the perfect topping at the end of the dish before serving!
What to Serve with Eggs in Purgatory
We love to serve it with sourdough bread that we’ve toasted until crispy. You can use the toast to help swipe up all of that delicious seasoned tomato sauce as you eat your eggs in purgatory.
Other Favorite Egg Recipes
Here’s my Eggs in Purgatory Recipe. I hope you love it as much as we do!
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Eggs in Purgatory Recipe
Eggs in Purgatory Recipe – Eggs in Purgatory makes a simple, yet spicy dish for breakfast, brunch, or even a cozy supper. Ready and on the table in less than 30 minutes!Prep Time10 minsCook Time15 minsTotal Time25 minsCourse: BreakfastCuisine: AmericanServings: 4Calories: 163kcalAuthor: Robyn Stone | Add a Pinch
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 cup tomato sauce
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley chopped
- 4 large eggs
- 1/4 cup grated parmesan cheese
- Drizzle olive oil into a skillet set over medium heat. Once the olive oil begins to shimmer, add in the onions and cook until tender, about 3 minutes.
- Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
- Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.
- Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve.
Calories: 163kcal | Carbohydrates: 6g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 216mg | Sodium: 1083mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19.6% | Vitamin C: 12.8% | Calcium: 11.7% | Iron: 10.6%