You’ll be singing the praises after a few bites of this bold and spicy Eggs in Purgatory recipe.
If you have ever read any of my other pieces, you know there are several things I truly appreciate. I love dishes that come from years of tradition, and I love brunch. Any excuse to sleep in and still enjoy breakfast with a side of alcohol works for me!
I am always looking for different options when it comes to brunch, especially dishes with a cultural relevance. In one of my many searches, I found eggs in purgatory, a delicious blend of eggs, tomato sauce, and spices that’s topped with fresh basil and Parmesan cheese. I actually tried eggs in purgatory while out to brunch in Little Italy. After the first bite, I knew I had to learn how to make it myself. I discovered this recipe, and there was no turning back!
Eggs in purgatory is a traditional Italian dish known as uova in purgatorio, originating in southern Italy. The name refers to the red tomato sauce surrounding the eggs. The dish has been around for centuries and was initially enjoyed by farmers and laborers as a quick and easy breakfast. While I’m guessing most of us aren’t Italian farmers, I think it’s safe to say that this timeless recipe has universal appeal. Perhaps it’ll be your next brunch fave!
Are Eggs In Purgatory healthy?
The star here is the fresh eggs, which are rich in protein and vitamin B12, as well as many other nutrients and antioxidants. You also have tomato sauce, which contains antioxidants along with vitamins A, C, and K. Overall, it’s a pretty healthy brunch pick!
Are Eggs In Purgatory Strictly A Breakfast Dish?
I know I keep praising eggs in purgatory as the perfect brunch, and it’s true—eggs often make us think of breakfast. However, the richness and versatility of eggs in purgatory means they are great for any meal. The rich, garlicky tomato sauce gives a flavor that resonates just as much with breakfast as it does with lunch or dinner. All you have to do is add some Sautéed Spinach, serve it over Polenta, and boom, you’ve got yourself a fancy dinner.
How To Make Ahead And Store
If you want to make eggs in purgatory ahead of time, prepare the sauce and let it cool to room temperature. Store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to serve, reheat the sauce in a skillet, crack in your eggs, and cook them to perfection. It’s an easy way to save time while keeping the dish fresh and delicious!
Serving Suggestions
Eggs in purgatory go really well with a side of freshly baked bread. But that doesn’t mean you can’t spice things up by adding other components to the meal.
If you’re enjoying it for lunch or dinner, try serving this alongside Oven-Roasted Vegetables. To keep it Italian, you could also serve it with a protein like Baked Chicken Parmesan or Shrimp Risotto!
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 can, 28 ounces crushed tomatoes
- Salt to taste
- 4 large eggs
- Fresh basil chopped (for garnish)
- Grated Parmesan cheese optional, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until onion is translucent and garlic is fragrant.
- Stir in red pepper flakes and crushed tomatoes. Season with salt. Simmer the sauce for about 10 minutes until it thickens slightly.
- Make four wells in the sauce. Crack an egg into each well. Cover and cook for about 6-8 minutes, or until the eggs are set to your liking.
- Garnish with fresh basil and optional Parmesan cheese. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment