Eggs in Purgatory
by Chungah
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An easy, rustic, one pan dish with eggs poached in a rich, savory, garlicky tomato sauce. Best served with all the crusty bread for dunking!
Reasons to make eggs in purgatory
- One pan dish. We’re talking rustic, one-pan dish with the eggs cooked right into the sauce until set (no boiling separately), yielding the most perfect consistency to scoop with all the crusty bread.
- Great any time of day. Eggs in purgatory can be served for breakfast, a fancy brunch, or even a light dinner when paired with a salad.
- Make ahead meal. Hosting some company or short on time? Prep time can be cut down even further by making eggs in purgatory ahead of time, up to 3 days in advance.
- Flexible, forgiving recipe. This recipe can be tweaked and adapted to taste and personal preference – make it milder for the little ones, cook it longer for more firm eggs, or add more goodness to the sauce (think Italian sausage, pancetta, olives or even veggies for a clean-out-the-fridge meal!).
What is “eggs in purgatory”? How is it different from shakshuka?
Eggs in purgatory
Also known as uova in purgatorio, eggs in purgatory is an Italian dish consisting of eggs poached in a rich, savory tomato sauce, often times finished off with fresh herbs and cheese, and served with bread. The red tomato sauce symbolizes the flames of purgatory whereas the eggs represent the souls, hence the name eggs in purgatory.
Shakshuka
Shakshuka (originating from North Africa) also includes eggs lightly poached in tomato sauce but shakshuka uses different spices such as cumin and paprika, and typically includes bell peppers.
Tips and tricks for perfect eggs in purgatory
- Use canned tomatoes. Canned tomatoes, hand crushed for a chunky sauce, offer a concentrated, sweet flavor that is much more flavorful than diced tomatoes (and more consistent flavor than fresh tomatoes off-season), ideal for a quick-cooking tomato sauce.
- Add as little or as much red pepper flakes. The amount of red pepper flakes can be adjusted as needed – omit for little ones or add more than the 1/2 teaspoon the recipe calls for.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Pro tip
Make the sauce ahead of time.
The sauce can be made up to 3 days in advance, stored in an airtight container in the fridge. Bring to a simmer before adding in the spinach and eggs.
Eggs in purgatory variations and mix-ins
Meat
Crumbled Italian sausage (sweet or spicy), diced pancetta, diced bacon
Olives
Black or green olives or capers
Beans
Cannellini beans or chickpeas
Vegetables
Bell peppers, zucchini, mushroom or eggplant
Greens
Leafy greens such as spinach, kale, collard greens, swiss chard or arugula
Fresh herbs for serving
Basil, parsley, thyme, rosemary, dill or chives
Tools For This Recipe
Large cast iron skillet
Eggs in Purgatory: Frequently Asked Questions
Kale, collard greens, swiss chard and arugula are all great subs.
Yes! You can make the sauce (sans 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 fridge for 3-4 days, storing the eggs and sauce separately for the best quality.
Eggs in Purgatory
Ingredients
- 1 (28-ounce) can San Marzano whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 cup halved cherry tomatoes
- 4 cloves garlic, minced
- 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 canned whole peeled tomatoes and crush, using your hands, until broken down but still a little chunky.
- Heat olive oil in a large cast iron skillet over 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 the juices; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until just thickened, about 10 minutes.
- Stir in spinach until wilted, about 1-2 minutes.
- Remove from heat. Using the back of a wooden spoon, make 2-inch wells in the sauce, immediately cracking the eggs gently into each of the wells. Season eggs with salt and pepper, to taste.
- Heat skillet over medium low heat. Cover and cook until eggs are just set, about 4-5 minutes.
- Serve immediately with fresh herbs and crusty bread.
Equipment
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