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Prep Time: 5 mins | Cook Time: 18 mins | Total Time: 23 mins | Servings: 2 people

This eggs in Purgatory is the most versatile dish that you can make at any time. You can adjust the heat to your liking, even add a can of chickpeas like garbanzo beans or other canned beans to the tomato sauce if desired. For a double cheese hit, you can add a glob of feta cheese after adding the eggs. I sometimes add chopped vegetables like zucchini to the onion once half done and cook until tender. The possibilities are endless! And the sauce is also great to pair up with fried eggs or fried halloumi cheese if you do not like poached eggs.


4 eggs

⅓ c. extra virgin olive oil

½ onion

14.5 ounces (1 small can or 400 grams) canned whole tomatoes in tomato juice

basil leaves

1 garlic clove

¼ c. grated Parmesan cheese

crusty bread for serving

½ tsp chili flakes, or to your taste

½ tsp salt

How to make Eggs in Purgatory

Step 1: In a skillet, heat the onion. Then, add the chopped onion and gently fry until translucent. Next, add the garlic and continue to cook for another minute.

Step 2: Into a bowl, place the tomatoes and crush using a fork or potato masher. Alternately, you can use a food processor. To the skillet, add the tomatoes along with the chili flakes and salt. Gently simmer everything for about minutes, stirring often, until slightly reduced. Then, remove the skillet from the heat and create four little indents for the eggs.


Step 3: Into a small bowl, crack the eggs and slip them into one of the indents. Do the same for the rest of the eggs.

Step 4: Place the skillet back to the heat. Put the lid on and cook over medium heat for about 6 to 8 minutes or until the eggs are cooked to your desired doneness.

Step 5: Enjoy right away with sprinkles of grated Parmesan cheese and some chopped fresh basil. Serve with toasted bread for scooping and dunking.


Ingredient switch:

Use peeled fresh tomatoes, passata, or canned crushed tomatoes in place of canned whole tomatoes.

Swap extra virgin with regular or light olive oil.

You can use spring onion, leeks, or shallots instead of onion.

In place of fresh garlic, you can use powdered, granular, or bottled garlic.

Feel free to use pecorino, romano, or another hard cheese instead of Parmesan.

Use fresh parsley for the basil.

To store and reheat:

In an airtight container, keep any leftovers and store them in the fridge for up to 2 days. In a skillet on the stove, gently reheat, covered. Or pop it in the microwave for a couple of minutes until heated through.

To make ahead:

You can make the tomato sauce a day or three in advance. Simply keep it in the fridge until ready to use. In a skillet on the stove, reheat and continue with the recipe from step 2.

Nutrition Facts:

Calories: 115 kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 597mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 2mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...