Eggs in Purgatory

Eggs in Purgatory is a quick, flavorful dish of eggs poached in spicy tomato sauce. Perfect for brunch, supper, or a cozy late-night meal.

Prep Time 2

Cook Time 20

Total Time 22

Servings generous serving

Warm the olive oil over medium heat in a small skillet.
1 tablespoon olive oil
Add the garlic and red pepper flakes and cook for 2-3 minutes being careful not to let the garlic brown.
1 garlic clove, ¼ teaspoon red pepper flakes
Pour in the tomatoes with their juice and break them up with a spoon or potato masher.
14.5 ounces canned whole plum tomatoes
Add most of the basil, reserving just a bit for garnish, and simmer the mixture for a few minutes or until the liquid has cooked down somewhat (usually takes 8-10 minutes for me).
1 tablespoon chopped fresh basil
Crack each egg into a small bowl and carefully slip them into the pan on top of the simmering sauce. (Note: be sure the sauce is just simmering and not boiling - you just want it bubbling enough to poach the eggs in it.)
2 eggs
Sprinkle the eggs with a bit of salt and pepper.
salt and pepper to taste
Sprinkle the Parmesan over the egg whites and tomato sauce but avoid getting much onto the yolks.
2 tablespoons grated Parmesan cheese
Cover the pan with a lid and cook at a simmer for about 5 minutes or until the whites are set and the yolks still runny.
Remove from the heat and garnish with the remaining chopped fresh basil and, if desired, another little sprinkle of red pepper flakes.
Serve with plenty of garlic bread to dunk into the eggs and tomato sauce.

Store leftovers in a covered container in the fridge for up to two days. Reheat gently on the stove over low heat.
The eggs are done when the whites are fully opaque and the yolks still jiggle just slightly when you shake the pan.