Breakfast

Eggs In Purgatory (Eggs In Tomato Sauce)

Eggs in purgatory are eggs served in a delicious, rich and spicy tomato sauce. In this recipe, I use poached eggs and made a simple and super quick tomato sauce that you’re sure to love. Served with slices of crusty char-grilled bread, perfect for dipping.

An overhead shot of eggs in purgatory in a frying pan and on two plates with crusty bread

Eggs in purgatory are one of my favourite breakfast or brunch recipes. It’s light, comforting, full of delicious flavours and really doesn’t take long at all. I dunno about you but that’s all I want on a lazy weekend morning.

Most recipes poach the eggs in the sauce and although that is delicious you can pretty much serve the eggs anyway. I like them best with a runny yolk and crusty char-grilled bread for dipping, so delicious.

The Best Ways To Cook Your Eggs

There are three main ways to can make the eggs for this recipe and it all depends on your preference.

  1. Poached in the sauce – To do this make little wells in the tomato sauce big enough to crack an egg into. When doing it this way I partially cover the eggs with a lid to cook the egg white while still having a runny yolk. Make sure to cover the eggs or the white will be undercooked and that’s never nice.
  2. Poached separately – Making poached eggs in water is actually much easier than you think. You don’t need any special equipment or fancy techniques, I mean ditch the vinegar and the plastic wrap. This is my favourite method for making eggs in purgatory because you have much more control over how the eggs are cooked without overcooking the sauce or egg yolk. I go into more detail about this below so check it out.
  3. Fried eggs – A really simple way to make eggs in purgatory is by frying the eggs because sometimes you just want a shiny, good ole fried egg. Again this is super easy and you still have a dippy yolk to dunk your bread into, yum!

How To Make Eggs In Purgatory – Step By Step

Heat a little olive oil in a large pan and add the garlic, chilli, fennel seeds, and paprika, fry for a few seconds until fragrant (photo 1).

Add the canned tomatoes, tomato paste and a little water, stir to combine and let it simmer for 8-10 minutes until reduced and thickened slightly. Season well with salt and pepper (photos 2-5).

Step by step photos for how to make eggs in purgatory

Once the sauce is ready you can start the eggs, make sure to keep the sauce on a low heat or warm up just before serving.

Meanwhile, bring a large pot of water to a boil and crack the eggs into individual ramekins (or do one at a time).

Turn the heat off the water so it’s no longer boiling and carefully drop the eggs one by one into the water. The best way to do this is to lower the ramekin enough so the edge is touching the water then drop it in (photo 6).

Let the eggs poach in the water for 4-5 minutes then remove with a slotted spoon and pat with kitchen paper to remove excess water. Add the eggs to the warm sauce and serve with toasted ciabatta slices.

To Poach The Eggs In The Sauce

You can also poach the eggs in the sauce if you prefer. To do this cook the sauce as instructed above for 2-3 minutes until piping hot then make four wells in the sauce, crack the eggs into the wells and partially cover for 5 minutes or until the whites are cooked and yolks still runny.

A close up of eggs in purgatory on a plate with a runny egg yolk

Top Tips For Making Eggs In Purgatory

  • If you choose to poach the eggs either in water or sauce make sure you use the freshest free range eggs you can get your hands on. The fresher the egg the better the results and flavour!
  • Toast the ciabatta bread ahead of time. Cut the ciabatta into slices and drizzle each side with olive oil. Heat a large griddle pan and toast on each side until crispy and slightly charred, sprinkle with salt.
  • Adjust the heat of the sauce by adding more or less chilli. You can also add red pepper flakes instead of fresh chilli.
  • After cooking the eggs (whatever way) sprinkle a little salt and pepper on top of each yolk to season.
  • Use high-quality tomatoes for best results. This really will make the biggest difference so don’t skip this tip!

More Italian Breakfast Recipes You Might Like:

If you’ve tried this Eggs in Purgatory or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Print Pin
5 from 6 votes

Eggs in Purgatory

Eggs in purgatory are eggs served in a delicious, rich and spicy tomato sauce. In this recipe, I use poached eggs and made a simple and super quick tomato sauce that you're sure to love. Served with slices of crusty char-grilled bread, perfect for dipping.
Course Breakfast
Cuisine Italian
Keyword Baked Eggs, Eggs in Purgatory, Eggs in Tomato Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 126kcal
Author Emily Kemp

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic , finely chopped
  • 1/2 fresh red chilli , finely chopped
  • 1 tsp paprika
  • 1 tbsp fennel seeds
  • 15 oz (400g) chopped tomatoes canned
  • 1 tbsp Tomato paste
  • 4 eggs free range
  • salt and pepper
  • fresh parsley for garnish

Instructions

  • Heat a little olive oil in a large pan and add the garlic, chilli, fennel seeds, and paprika, fry for a few seconds until fragrant.
  • Add the canned tomatoes, tomato paste and a little water, stir to combine and let it simmer for 8-10 minutes until reduced and thickened slightly. Season well with salt and pepper.
  • Once the sauce is ready you can start the eggs, make sure to keep the sauce on a low heat or warm up just before serving.
  • Meanwhile, bring a large pot of water to a boil and crack the eggs into individual ramekins (or do one at a time).
  • Turn the heat off the water so it's no longer boiling and carefully drop the eggs one by one into the water. The best way to do this is to lower the ramekin enough so the edge is touching the water then drop it in.
  • Let the eggs poach in the water for 4-5 minutes then remove with a slotted spoon and pat with kitchen paper to remove excess water. Add the eggs to the warm sauce and serve with toasted ciabatta slices and scatter over fresh parsley.

To Poach The Eggs In The Sauce

  • You can also poach the eggs in the sauce if you prefer. To do this cook the sauce as instructed above for 2-3 minutes until piping hot then make four wells in the sauce, crack the eggs into the wells and partially cover for 5 minutes or until the whites are cooked and yolks still runny.

Notes

  • If you choose to poach the eggs either in water or sauce make sure you use the freshest free range eggs you can get your hands on. The fresher the egg the better the results and flavour!
  • Toast the ciabatta bread ahead of time. Cut the ciabatta into slices and drizzle each side with olive oil. Heat a large griddle pan and toast on each side until crispy and slightly charred, sprinkle with salt.
  • Adjust the heat of the sauce by adding more or less chilli. You can also add red pepper flakes instead of fresh chilli.
  • After cooking the eggs (whatever way) spinkle a little salt and pepper on top of each yolk to season.
  • Use high-quality tomatoes for best results. This really will make the biggest difference so don't skip this tip!

Nutrition

Nutrition Facts
Eggs in Purgatory
Amount Per Serving
Calories 126 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 248mg 10%
Potassium 356mg 10%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 7g 14%
Vitamin A 15.2%
Vitamin C 23.8%
Calcium 7.8%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
Eggs in Purgatory - An easy recipe for Italian eggs poached to perfection with a spicy, rich and thick tomato sauce. This recipe is the ultimate lazy brunch served with char-grilled ciabatta bread. | Italian Breakfast | Baked Eggs | #Insidetherustickitchen #eggs #Italianrecipe

Newsletter

11 Comments

  • Reply
    Valentina
    December 2, 2018 at 5:56 am

    Oh my gosh, this looks so incredibly delicious — and pretty. I would have it for breakfast, lunch or dinner. Love it.

  • Reply
    anvita
    November 28, 2018 at 7:14 pm

    My Bil would love this. He cant cook eggs at his place as my sis has allergies so everytime we have him at home he always has a request to sneak in an egg in anything we make 🙂

  • Reply
    Amy
    November 28, 2018 at 6:16 pm

    I’ve never tried this dish, but it looks so tempting. I love eating my eggs with salsa piled on top, so I have to assume it would be pretty similar. Pinning for later!

  • Reply
    Annissa
    November 28, 2018 at 5:39 pm

    This is a great special treat you can serve your family for breakfast! Yum!

  • Reply
    Stephanie
    November 28, 2018 at 5:32 pm

    Yum. This sounds amazing. Wish I had it right now. Never though about tomato sauce with eggs but I could definitely get into this. Will be trying soon 🙂

  • Reply
    Mary Bostow
    November 28, 2018 at 5:09 pm

    This looks amazing! I am one who loves all things runny eggs so I can’t wait to dig into this!

  • Reply
    Emily Grech
    November 28, 2018 at 10:01 am

    Ciao, i am Emily from Malta. I also like everything which is Italian. Lasy year I visited wonderful Tuscany. For breakfast our host used to serve us Tuscan chicken liver paste which I really liked. Maybe you can share this recipe with your followers. Im sure they’ll like it.
    Tanks for your recipes

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.