Eggs in Purgatory is one of those meals that feels both comforting and impressive, yet it comes together with simple pantry staples. Fresh eggs are gently poached in a garlicky, spiced tomato sauce, finished with fresh herbs and a sprinkle of cheese. Scoop it straight from the skillet with toasted bread, and you’ve got breakfast, brunch, or even a light dinner that everyone will love.
Every time I make this dish, my kitchen smells like an Italian kitchen on a Sunday morning—tomatoes simmering, basil in the air, and bread toasting in the oven. It’s rustic, hearty, and deeply satisfying.
Why You’ll Love It
- Made with ingredients you probably already have at home
- Ready in about 30 minutes
- Easy to scale up or down for any number of servings
- One-pan recipe = quick cleanup
Ingredients
- 2 tbsp extra virgin olive oil – for sautéing and drizzling
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp cracked black pepper
- ½ tsp crushed red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed or peeled tomatoes – San Marzano if you can find them
- Handful fresh basil leaves, torn
- 6 large eggs
- Fresh parsley, chopped
- ¼ cup Parmesan or Pecorino Romano, freshly grated
- Crusty Italian bread, sliced and toasted
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 6–7 minutes until soft and translucent. Stir in garlic and cook for 1 minute more, being careful not to let it brown.
2. Build the Sauce
Add salt, garlic powder, oregano, black pepper, and red pepper flakes. Stir to coat the onions and garlic in the spices. Pour in the crushed tomatoes and scatter basil leaves on top. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
3. Poach the Eggs
Use a spoon to make small wells in the sauce. Crack an egg into each one, spacing them apart. Sprinkle with a pinch of salt and pepper. Cover the skillet and cook for 4–6 minutes, until the whites are set but yolks are still soft.
4. Toast the Bread
Brush bread slices with olive oil and toast under a broiler or in a toaster oven until golden and crisp.
5. Finish and Serve
Remove the lid, drizzle a little olive oil over the eggs, and sprinkle with Parmesan or Pecorino. Scatter parsley on top. Serve straight from the skillet with hot toasted bread for dipping.
Recipe Notes
- Course: Breakfast / Brunch / Light Dinner
- Cuisine: Italian
- Difficulty: Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~260 per serving (2 eggs, sauce, and bread)
Tips & Variations
- Simmer the sauce slowly so the flavors deepen.
- Crack eggs into a small bowl first, then slide into the sauce—less chance of shells.
- For extra heat, add more red pepper flakes.
- For a full dinner, serve with a leafy green salad and a glass of red wine.
Eggs in Purgatory (Tomato Skillet)
Course: BrunchCuisine: ItalianDifficulty: Easy4
servings10
minutes20
minutes260
kcalIngredients
2 tbsp extra virgin olive oil – for sautéing and drizzling
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp kosher salt
½ tsp garlic powder
1 tsp dried oregano
½ tsp cracked black pepper
½ tsp crushed red pepper flakes (adjust to taste)
1 can (28 oz) crushed or peeled tomatoes – San Marzano if you can find them
Handful fresh basil leaves, torn
6 large eggs
Fresh parsley, chopped
¼ cup Parmesan or Pecorino Romano, freshly grated
Crusty Italian bread, sliced and toasted
Directions
- 1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 6–7 minutes until soft and translucent. Stir in garlic and cook for 1 minute more, being careful not to let it brown. - 2. Build the Sauce
Add salt, garlic powder, oregano, black pepper, and red pepper flakes. Stir to coat the onions and garlic in the spices. Pour in the crushed tomatoes and scatter basil leaves on top. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly. - 3. Poach the Eggs
Use a spoon to make small wells in the sauce. Crack an egg into each one, spacing them apart. Sprinkle with a pinch of salt and pepper. Cover the skillet and cook for 4–6 minutes, until the whites are set but yolks are still soft. - 4. Toast the Bread
Brush bread slices with olive oil and toast under a broiler or in a toaster oven until golden and crisp. - 5. Finish and Serve
Remove the lid, drizzle a little olive oil over the eggs, and sprinkle with Parmesan or Pecorino. Scatter parsley on top. Serve straight from the skillet with hot toasted bread for dipping.
Notes
- Tips & Variations:
-Simmer the sauce slowly so the flavors deepen.
-Crack eggs into a small bowl first, then slide into the sauce—less chance of shells.
-For extra heat, add more red pepper flakes.
-For a full dinner, serve with a leafy green salad and a glass of red wine.
