Description
Italian Eggs in Purgatory is a vibrant and comforting skillet dish featuring eggs poached in a spicy, garlicky tomato sauce. This rustic recipe combines the rich flavors of crushed tomatoes, garlic, and red pepper flakes, topped with fresh herbs and optional Parmesan. Perfect for a cozy breakfast or brunch, it pairs delightfully with crusty bread to soak up the luscious sauce.
Ingredients
Scale
Eggs and Sauce
- 4 large eggs
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt and black pepper to taste
Garnish and Serving
- 2 tablespoons chopped fresh basil or parsley
- 2 tablespoons grated Parmesan cheese (optional)
- Crusty bread, for serving
Instructions
- Heat the aromatics: Heat olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned, releasing their flavors into the oil.
- Create the tomato sauce: Stir in the tomato paste to deepen the sauce flavor, then add the crushed tomatoes. Season with salt and black pepper to taste. Let the sauce simmer uncovered for about 10 minutes, stirring occasionally, until it thickens slightly and melds the flavors.
- Add the eggs: Using a spoon, make small wells in the tomato sauce. Carefully crack one egg into each well, taking care not to break the yolks.
- Cook the eggs: Cover the skillet with a lid and cook for 5 to 7 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time according to your preferred doneness.
- Finish with herbs and cheese: Once cooked, sprinkle the dish with freshly chopped basil or parsley and grated Parmesan cheese if desired, adding a fresh and savory finish.
- Serve: Serve the eggs in purgatory hot with crusty bread on the side, perfect for dipping into the flavorful sauce and runny yolks.
Notes
- You can adjust red pepper flakes to control the spice level to your liking.
- For a richer sauce, add a splash of red wine or a pinch of sugar if tomatoes are too acidic.
- Use fresh herbs like basil or parsley to add bright flavor just before serving.
- Crusty bread is essential to enjoy this dish traditionally; sourdough or baguette work well.
- For a dairy-free option, omit the Parmesan cheese.
