30-Minute Eggs in Purgatory (Spicy Tomato Sauce)

Eggs in Purgatory, also known as Uova in Purgatorio, is a classic Italian dish that is both delicious and incredibly easy to make. I turn to this trusted recipe whenever I’m short on time, want something healthy and full of flavor, and need a boost of protein. It’s made with a quick simmered spicy tomato sauce, soft-cooked eggs, and nutty Parmesan cheese. To keep it gluten-free, enjoy it as is. I’ll often serve it with crusty bread for mopping up the sauce. Yum!

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!). 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 all of our easy brunch recipes, including our Mini Baked Salmon Quiche, Creamy Eggs en Cocotte, or Smashed Eggs on Toast.

What You’ll Need

• Garlic cloves and crushed red pepper flakes, sautéed in olive oil until fragrant.
• Canned tomatoes: I like crushed tomatoes, but diced tomatoes or whole tomatoes work just fine. If using the latter, be sure to break them apart with a spatula or crush them with your hands before adding to the pan.
• Kosher salt and black pepper: To season everything!
• Large eggs: Use 1-2 eggs per person, depending on whether this is the main course or sides, such as fruit, yogurt, or other brunch dishes will be served.
• Fresh herbs: Some thinly sliced chives and micro greens take this over the top! Fresh cilantro is great too!
• Parmigiano Reggiano: I like to top Eggs in Purgatory with a sprinkle of grated Parmesan cheese. Pecorino Romano, feta cheese, or goat cheese would also be fantastic.

How To Make Eggs in Purgatory

Sometimes referred to as Italian shakshuka, this follows the same method as the Middle Eastern staple.

1. Prepare the tomato sauce. Sauté thinly sliced garlic cloves and crushed red pepper flakes until fragrant. Add canned tomatoes, season with Kosher salt and black pepper, then simmer over medium-low heat for 15-20 minutes.
2. Create wells for the eggs. Use a spoon or spatula to create divots in the sauce for each egg, then crack them right into. Season the eggs lightly with Kosher salt.
3. Poach the eggs. Place a lid on top, then cook for 3-4 minutes, or until the whites have set, but the yolks are still soft.
4. Garnish, then serve! Sprinkle with grated Parmesan and fresh herbs, then enjoy immediately with crusty bread!

Make-Ahead, Leftovers, & Storage

• 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.

How To Serve

Serve Eggs in Purgatory with crusty bread, toast, pita bread, or even 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, such as our 5-Minute Arugula Salad.

Substitutions and Variations

• Red pepper flakes: A delicious alternative to this is Aleppo pepper, which has a mild, almost fruity taste that works well with the 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 fresh basil, dill, oregano, fresh parsley, or cilantro. It’s incredibly versatile and customizable to your personal preferences!