This post may contain affiliate links. Please see ours privacy policy for details.
An easy, rustic skillet meal with eggs poached in a rich, spicy, garlicky tomato sauce. Best served with whole crusty bread for dipping!
Why you’ll love Eggs in Purgatory
- A pan. We’re talking about a rustic one-pan dish with the eggs cooked right into the sauce until set (no separate cooking), giving the most perfect consistency to scoop with all crusty bread.
- Great any time of the day. Eggs in Purgatory can be served for breakfast, fancy brunch or even a light dinner when paired with salad.
- Make a meal beforehand. Hosting a company or short on time? Preparation time can be reduced even further by making eggs in purgatory ahead of time, up to 3 days in advance.
- A flexible, forgiving recipe. This recipe can be changed and adapted according to taste and personal preference – make it softer for the little ones, cook it longer for firmer eggs or add more goodness to the sauce (think Italian sausage, pancetta, olives or even vegetables for a dish cleaned out of the fridge!).
What is “eggs in purgatory”? How does it differ from shakshuka?
Eggs in Purgatory
Also known as uova in purgatorio, eggs in purgatory are an Italian dish consisting of eggs poached in a rich, spicy tomato sauce, often topped with fresh herbs and cheese and served with bread. The red tomato sauce symbolizes the flames of purgatory, while the eggs represent the souls, hence the name eggs in purgatory.
Shakshuka
Shakshuka (originating in North Africa) also includes eggs lightly poached in a tomato sauce, but shakshuka uses different spices such as cumin and paprika and usually includes peppers.
Tips and tricks for perfect eggs in purgatory
- Use canned tomatoes. Canned tomatoes, hand-crushed for chunky sauce, offer a concentrated, sweet flavor that’s much more flavorful than diced tomatoes (and more persistent than fresh, out-of-season tomatoes), perfect for making a quick tomato sauce.
- Add as little or as much red pepper flakes. The amount of red pepper flakes can be adjusted as needed—omit for the little ones or add more than the 1/2 teaspoon the recipe calls for.
- Add leafy greens.This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collards, Swiss chard or arugula are great options.
- Serve with crusty bread.Serve with allhomemade crusty breadto dip, soak and dip!
For a tip
Make the sauce in advance.
The sauce can be made up to 3 days in advance by storing in an airtight container in the refrigerator. Bring to a boil before adding the spinach and eggs.
Eggs in purgatory variants and mixes
meat
Crumbled Italian Sausage (Sweet or Spicy), Diced Pancetta, Diced Bacon
olives
Black or green olives or capers
Bob
Cannellini beans or chickpeas
vegetables
Peppers, zucchini, mushrooms or eggplant
The green ones
Leafy greens such as spinach, kale, cabbage, Swiss chard or arugula
Fresh herbs for serving
Basil, parsley, thyme, rosemary, fennel or chives
Tools for this recipe
Large cast iron skillet
Eggs in Purgatory: FAQ
Cabbage, kale, Swiss chard, and arugula are great substitutes.
yes You can make the sauce (without the spinach and eggs) up to 3 days in advance, stored in an airtight container in the fridge.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, keeping the eggs and sauce separate for best quality.
Eggs in Purgatory
Equipment
ingredients
- 1 (28-oz.) can San Marzano whole peeled tomatoes
- 3 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 4 clove garlic minced meat
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 3 cups baby spinach roughly chopped
- 6 large eggs
- Fresh herbs for serving
Instructions
-
In a medium bowl, add whole peeled canned tomatoes and crush with your hands until broken up but still a bit lumpy.
-
Heat the olive oil in a large cast iron pan on medium high heat. Add cherry tomatoes, garlic, red pepper flakes, and Italian seasoning until garlic is golden, about 1-2 minutes.
-
Stir in crushed tomatoes with all juices; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
-
Stir-fry the spinach until it softens, about 1-2 minutes.
-
Remove from heat. Using the back of a wooden spoon, make 2-inch wells in the sauce, immediately beating the eggs gently into each well. Season the eggs with salt and pepper to taste.
-
Heat a pan over medium-low heat. Cover and cook until eggs are set, about 4-5 minutes.
-
Serve immediately with fresh herbs and crusty bread.
