Eggs in Purgatory Recipe
Eggs in Purgatory is a spicy savory dish that is perfect for breakfast or brunch.
Brunch has come to be one of my favorite meals to prepare. What’s not to like? All the foods are acceptable brunch fare, plus I like casual. And brunch is usually casual. The perfect brunch begins with a lazy morning, maybe a cup of coffee or tea, some extra lollygagging time allowed to wake up enough to see straight, perhaps peruse the news, then get to cooking. There’s no other meal quite like it.
One of my favorite dishes for brunch (and lunch and dinner too) is Eggs in Purgatory. Sometimes I make it weekly, sometimes twice in a week. Yes, it’s that good. Savory and spicy, Eggs in Purgatory is such a satisfying dish, and it’s very easy too which makes it that much better! Eggs in Purgatory can be served just as is with a side of crispy toast, or serve it over polenta or grits for an even more filling meal.
Pinterest is such a source of inspiration when I get stuck in a rut. I’ve created a Brunch board that has by far become one of my favorite food boards. It never ceases to trigger my appetite. If you’re on Pinterest be sure to check it out. I’m sure you’ll find all sorts of dishes to fill a brunch menu and then some! In the meantime, I hope you enjoy this Eggs in Purgatory Recipe.
A few Eggs in Purgatory recipe notes:
- For a heartier meal, serve over polenta or grits.
- The recipe below calls for cooking the eggs directly in the tomato sauce. If cooking for a crowd or if eggs of different doneness are preferred, the eggs may be cooked separately then served over the tomato sauce. Poached eggs may even be made ahead and rewarmed to serve with this dish.
- This recipe is fairly spicy. If spiciness is a concern, adjust to taste accordingly.
Here are some other breakfast or brunch recipes to start your day with:
- Easy Sausage Cheese Breakfast Casserole Recipe
- Poached Eggs with Gouda on Toast
- Yogurt Blueberry Pancakes Recipe
Eggs in Purgatory Recipe
Eggs in Purgatory
This spicy savory breakfast or brunch dish is totally satisfying way to start the day. Serve over polenta or grits for a hearty meal.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 large onion, small dice
- 2 garlic cloves, peeled and minced
- 1 tablespoon dried oregano
- 1/4 teaspoon ground turmeric (if needed, curry powder would be the closest substitute)
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 (a pinch or two) teaspoon ground red pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 15 ounces canned diced tomatoes (fire-roasted are delicious if you can find them)
- 4 large eggs
Instructions
- Heat oil over medium heat in a 10-12-inch skillet.
- Add onion and cook, stirring occasionally, until golden, about 4-5 minutes; add the garlic and cook for an additional 1-2 minutes more. Lower the heat to medium-low. Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook about 1 minute to toast spices.
- Add tomatoes, bring to a boil, reduce to a simmer and continue to cook for a few minutes, stirring occasionally, until thickened. Using a potato masher or back of large spoon, crush the tomatoes a bit. Crack the eggs into the sauce and cover. Simmer gently until the whites are set and the yolk is still runny.
- Salt and pepper to taste. (See other options for cooking eggs in notes.) To serve spoon sauce over prepared polenta or grits, top with egg(s). Sprinkle with fresh parsley or cilantro. Serve with toasted bread.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
Love your recipes. You come up with the most imaginative titles!
Hi Suzan,
Just an FYI… The title, Eggs in Purgatory originated in Italy; based on previous iterations of South African and Middle Eastern dishes called Shakshuka
Wow, these look absolutely amazing. Will have to plan a brunch soon to include this great recipe. Hope I can find the fire roasted tomatoes around here. Thanks Amy!
I hope you enjoy it, Allie! It’s quickly become a favorite for both Randy and me.
This makes me hungry! Looks so absolutely delicious!
We’ll have to do brunch sometime soon!
Seriously, your blog is my happy place. This recipe!!!!!
I’m so happy this recipe makes you happy, Jenny! 🙂 It’s one of my favorites.
Looks amazing! I am making baked eggs for the first time tonight (over quinoa). I have to try this recipe next! Thanks 🙂
Oooh … that sounds delicious, Amy!
That was a great dish!
More commonly referred to as shakshuka.
I’m glad someone else noticed this was Shakshuka or shakshouka. This dish has been around for what could be more than a thousand years and is known in Morocan, Arab, Eqyptian, Jewish and more than a few other cultures. It’s possibly originated in Tunisia or from the Ottoman empire.
Also, try adding a little feta or other crumbly cheese on top when it’s finished, as that’s a common thing too.
I’ve been making this combination for more years then I can remember. Add crunchy french bread and oh my, deliciousness
I agree, the crunchy bread is a must, Rose!
Isn’t that just shakshuka?
Opps, sorry, I didn’t read enough of the comments. I see now this was already mentioned.
Yes, it is called by a few names. Eggs in Purgatory is what a favorite restaurant of mine calls it.
Doesn’t matter what name you use it still tastes great.
I will be making these “sooniest”! Your version sounds the best. 🙂
This is going to be dinner tonight. May try it over some country potatoes, not sure yet.
Hella bomb!! Gotta try it over country potatoes! Great recipe!
Glad you enjoyed it! It’s a dish that I crave often.
Is there a substitute for canned diced tomatoes? Can regular cut fresh tomatoes be used?
Sure, you can use fresh cut. They may need to be cooked longer.
Hi I make this dish with cooked asparugus, craking the eggs over the asparagus and sauce. great meatless dish for lent like my italian mama taught me.
Oooh … I like that version! Thank you, Lois.
The eggs in purgatory as a recipe my mom would make but she made it Fromm her own spaghetti sauce (in philly we call that our gravy). I alway thought my mom made up the recipe seeing it on Pintrest it brought back good memories especially during the lent season. Thank you for posting it.
Karen
🙂 I hope you enjoy it, Karen.
Doubled onion/garlic. Used marinara sauce 28 Oz. With chopped canned tomatoes with green peppers. Avocado oil.