Eggs in Purgatory

Name: Eggs in Purgatory
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons of olive oil; 2 large cloves of garlic, finely minced; 2-4 anchovy filets; 28 ounces of crushed tomatoes; salt, black pepper and red pepper flakes; 2 teaspoons of dried Italian herbs; 1 tablespoon of butter; 1/4 cup of parmesan, finely shredded; 3-4 eggs; 2 tablespoons of parsley, finely chopped

June 3, 2023

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Eggs in purgatory is a classic Italian breakfast of eggs simmered in a spicy tomato sauce and topped with parmesan and fresh herbs served with crusty bread. Everything comes together in one skillet on your stovetop and its perfect for breakfast, lunch or dinner.

There is something very special about dragging that crusty bread through a runny egg yolk and some spicy simmered tomatoes… comfort food perfection.

Let’s get started…

Begin by gathering some olive oil, 2 large cloves of garlic, 2-4 anchovy filets, 28 ounces of crush tomatoes, salt, black pepper and red pepper flakes, 2 teaspoons of dried Italian herbs, a tablespoon of butter, 1/4 cup of finely grated parmesan, 3-4 eggs and some parsley.

This recipe makes 2 hearty servings perfect for a main course. My husband and I love having breakfast food for dinner and this is one of our favorites.

Place a medium skillet over medium heat and add 2 tablespoons of olive oil, 2 finely minced cloves of garlic and 2-4 anchovy filets. If you are concerned about the anchovies, don’t be! They add a wonderful saltiness to the simmered tomatoes and will break down completely as they cook.

I love anchovies, so I add 4 big ones into my sauce, but if you are nervous about them, just add 2 and if you absolutely hate them, you can always leave them out.

Cook the garlic and anchovies over medium heat for 60-90 seconds, stirring constantly and then add a 28 ounce can of crushed tomatoes and give everything a good stir.

Bring the tomatoes up to a low simmer and simmer for 15-20 minutes. Simmering the tomatoes will help their excess liquid to evaporate, which will both thicken the sauce and intensify the flavors.

I usually drizzle some Italian bread with olive oil and lightly grill it while the tomatoes simmer. Crusty bread is the ultimate pairing for eggs in purgatory, so don’t skip it!

Once the tomatoes have thickened a bit, add a big pinch of salt, black pepper and red pepper flakes, 2 teaspoons of dried Italian herbs, a tablespoon of butter and 1/4 cup of shredded parmesan and stir to combine.

Now, use the back of a large spoon or ladle to form little wells in the tomato sauce and crack an egg into each well. Season the eggs with salt and black pepper and cover the skillet.

Simmer the eggs over medium heat until they are done to your liking. I love runny yolks, so as soon my whites are set, I pull the skillet off of the heat. This usually takes 4-5 minutes, but if you want your yolks set, allow them to simmer for 8-9 minutes.

Note: Be sure to cover the skillet! The heat from the sauce is not enough to set your whites, you’ll need to cover the skillet to trap enough heat to cook the whites.

Once the eggs are done to your liking, remove the skillet from the heat and garnish everything with a little more finely shredded parmesan and some finely chopped fresh parsley.

Regardless of what time of day you are enjoying your eggs in purgatory, crusty bread is a necessity, but if you are serving this classic for lunch or dinner, I beef up the dish with some lightly dressed greens or a small salad.

This tomato sauce is absolutely wonderful. Salty, spicy and rich and when you add a bit of silky egg yolk into the mix…. all bets are off. This is one truly fabulous dish and one that you are going to love.

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