Slow-Simmered Jammy Eggs in Spicy Tomato Sauce
Eggs in Purgatory, or Uova in Purgatorio, is a beloved Italian dish that is as simple as it is satisfying. Featuring gently poached eggs nestled in a spicy, garlicky tomato sauce, this dish is a go-to for busy weeknights (I adore breakfast or dinner!) or leisurely weekend mornings. Serve it with crusty bread to mop up every last bit of sauce, or enjoy it as a gluten-free meal all on its own!
Because of it’s quick prep time and cook time, Eggs in Purgatory is perfect for a quick weeknight meal or for slow mornings over the weekend (we’ve served it for breakfast, lunch, and dinner!).
Why I Love This Recipe
- One-pan wonder: Everything comes together in a single skillet.
- Perfectly jammy eggs: Soft, runny yolks add richness to the bold tomato sauce.
- Customizable heat level: Adjust the spice to suit your taste.
- Versatile serving options: Enjoy for breakfast, brunch, or dinner!
It’s also a great dish to make for a crowd, as it is easily scalable. For more breakfast inspiration, be sure to check out more of my easy brunch recipes, including these mini salmon quiche, eggs en cocotte with smoked salmon, or smashed soft-boiled eggs on toast.
Ingredients You’ll Need
This is for sure one of my favorite low-effort breakfasts to make, and you really don’t need much.
- Olive oil – For sautéing.
- Garlic cloves – Thinly sliced for a deep, aromatic base.
- Crushed red pepper flakes – Adds a touch of heat.
- Canned crushed tomatoes – The foundation of the sauce. Diced or whole tomatoes (broken apart) also work.
- Kosher salt & black pepper – Essential for seasoning.
- Large eggs – Use 1-2 per person, depending on serving size.
- Parmigiano Reggiano – Adds a nutty, salty finish. Pecorino Romano, feta, or goat cheese are great substitutes.
- Fresh herbs – Chives, microgreens, or fresh basil for a bright finish.
Step-by-Step Instructions
Sometimes referred to as Italian shakshuka, this follows the same method as the Middle Eastern staple.
- Make the Tomato Sauce: In a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes, sautéing until fragrant.
- Simmer the Sauce: Stir in crushed tomatoes, season with salt and black pepper, and let it simmer over medium-low heat for 15-20 minutes, stirring occasionally.
- Add the Eggs: Use a spoon to create small wells in the sauce, then gently crack eggs into each well. Lightly season eggs with salt.
- Poach the Eggs: Cover the pan with a lid and cook for 3-4 minutes, or until the egg whites are set but yolks remain runny.
- Finish & Serve: Sprinkle with grated Parmesan and fresh herbs. Serve immediately with warm, crusty bread or over creamy polenta.
Ari’s Best Tips!
- For richer flavor, let the tomato sauce simmer a bit longer before adding the eggs.
- Prefer firmer yolks? Cook the eggs covered for an extra minute or two.
- Add crispy pancetta or crumbled sausage to keep you full even longer.
- Mild or spicy? Control the heat by adjusting the red pepper flakes.
Learn from my mistakes: I can’t stress this enough–don’t overcook the eggs! If you’re a fan of runny yolks like me, check for doneness sooner rather than later. My husband and I get inexplicably sad if we realize we waited too long and the yolks are cooked through!
Make-Ahead, Storage, & Reheating
- To make-ahead: The tomato sauce can be prepared up to 3 days in advance. Reheat and add eggs when ready to serve.
- Leftovers and storage: Leftovers can be refrigerated in an airtight container for up to 2-3 days.
- Reheating: Gently reheat in a pan over low heat or in the microwave, ensuring not to overcook the eggs.
- Freezing: Not recommended, as eggs lose their texture when frozen.
Serving Suggestions
Pair with crusty bread, toast, pita bread, on a bed of cooked polenta, or creamy grits. If serving as part of a larger brunch spread, fruit and yogurt make great additions.
If you’re enjoying this for dinner instead of brunch, I’d pair it with a light side salad, like my easy arugula salad with Parmesan.
Substitutions and Variations
- Red pepper flakes: A delicious alternative is Aleppo pepper, which has a mild, fruity taste that works well with tomato sauce.
- Turn it into Shakshuka! Both dishes feature eggs cooked in tomato sauce, but they differ in terms of spices. To make a Middle Eastern shakshuka, add a little cumin, coriander, and paprika to the tomato sauce. You can add sautéed onion too!
- Herbs: If you don’t have chives, garnish with other fresh herbs, such as basil, dill, oregano, fresh parsley, or cilantro.
Eggs in Purgatory is a quick, nourishing, and flavor-packed dish that’s sure to become a household favorite. If you try this recipe, let us know by leaving a review and rating below!
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30-Minute Soft-Cooked Eggs in Purgatory
Equipment
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 large garlic cloves thinly sliced
- ½ tsp crushed red pepper flakes
- 28 oz diced or crushed tomatoes
- 1 tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 6 large eggs
- Parmigiano Reggiano grated, for serving
- 2 Tbsp fresh herbs, for serving, such as thinly sliced chives, chopped parsley, or basil
Instructions
- Sauté the aromatics. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 2 cloves thinly sliced garlic and ½ tsp crushed red pepper flakes. Cook until fragrant and lightly browned, about 1 minute.
- Add the tomatoes. Pour in 1 (28 oz) can of tomatoes, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir well, then simmer for 15-20 minutes, or until sauce has reduced and thickened.
- Cook the eggs. Create small divots in the tomato sauce, then crack an egg into each. Use 1-2 eggs per person. Season the eggs lightly with Kosher salt. Cover the pan, then cook over medium heat until the egg whites are set, about 3-4 minutes. Add additional black pepper to the eggs, then serve immediately with grated Parmesan and fresh herbs.
Notes
- To make-ahead: You can prepare the tomato sauce in advance and reheat it when you’re ready to poach the eggs. The eggs are best poached just before serving.
- Leftovers and storage: Leftovers can be refrigerated in an airtight container for up to 2-3 days.
- Reheating: Gently reheat in a pan over low heat or in the microwave, ensuring not to overcook the eggs.
- This egg recipe is not recommended for freezing.
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