Spicy tomato based sauce, topped with eggs and basil. Eggs in Purgatory is easy to make, packed full of flavor, and perfect for a quick, and easy meal.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back over at Ask Anna this month to share with you these Eggs in Purgatory, a brand new recipe, perfect for breakfast or brunch.
I am always in the mood for brunch on the weekends, but I don’t always want to spend my morning in the kitchen. I love the idea of having something simple to make on hand so that when I make brunch it won’t take too much time to make.
Today, I wanted to share with you these Eggs in Purgatory, and if you’ve never had it, you know you’re in for a treat. This dish is simple to make and only takes one skillet. Tomato sauce seasoned with crushed red peppers, for a little bit of heat, salt and pepper, and sugar to balance out the acidity. It’s filled with onions and garlic and topped with fresh basil. And they pair well with crusty bread, especially with a runny egg yolk. It’s seriously so amazing.
To make this dish, add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
Remove the pan from heat. Add roughly torn basil leaves on top and Parmesan cheese if desired.
Serve the Eggs in Purgatory warm with crusty bread.
Enjoy!
Andrea
- ¼ cup olive oil
- ½ onion, diced
- 3-4 cloves of garlic, minced
- 1 teaspoon crushed red pepper
- ¼ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper, more to taste
- 1 28 oz can diced or crushed tomatoes
- 1 ½ teaspoons granulated sugar
- 4 large eggs
- ¼ cup fresh basil leaves
- Bread for serving
- Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
- Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
- Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
- Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
- Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
- Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
- Serve the eggs in purgatory warm with crusty bread.
This looks so good Andrea! I just made something similar for breakfast this weekend, but I’ll have to try your recipe out. Thank you for sharing! 🙂
Anna