30-Minute Soft-Cooked Eggs in Purgatory
This quick and easy Eggs in Purgatory recipe is a quick, savory, naturally gluten-free dish that can be enjoyed for breakfast, lunch, or dinner. Fresh eggs are gently poached in a spicy tomato sauce until the whites have set, but the yolks remain soft. Serve with grated Parmesan cheese and fresh herbs.
Servings: 3 servings
Calories: 315kcal
Equipment
Large skillet or pan with deep sides and tight fitting lid
Ingredients
- 2 Tbsp (30ml) 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 (30ml) 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
- Make-ahead: Prepare the tomato sauce in advance, then reheat when ready to poach eggs (just before serving).
- Storage: Leftovers can be refrigerated in an airtight container for up to 2-3 days. Do not freeze.
- Gently reheat in a pan over low heat or in the microwave, ensuring not to overcook the eggs.
Nutrition
Serving: 2eggs | Calories: 315kcal | Carbohydrates: 21g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 1274mg | Potassium: 945mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1433IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 6mg
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