Breakfast

Eggs In Purgatory

Name: Eggs In Purgatory
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups canned tomatoes; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 large eggs; 1/4 cup chopped fresh parsley; 4 slices crusty bread

By Ivy Yarrow · June 19, 2026 · Breakfast

Prep20 min

Cook25 min

Total45 min

Serves4

I still remember the first time I made Eggs In Purgatory for my family. It was a Sunday morning, and we were all looking for a hearty, comforting breakfast that would keep us full until lunchtime. I had heard of this traditional North African and Middle Eastern dish, where eggs are poached in a flavorful tomato sauce, and I was eager to give it a try.

As I started cooking, the aroma of onions, garlic, and tomatoes filled the kitchen, and everyone's stomach began to growl in anticipation. The first bite was like a revelation - the creamy eggs, the tangy sauce, and the crusty bread all came together in perfect harmony. From that day on, Eggs In Purgatory became a staple in our household, and I've been perfecting the recipe ever since.

What I love about this dish is that it's not only delicious, but it's also incredibly versatile. You can serve it for breakfast, lunch, or dinner, and it's perfect for a crowd or a intimate gathering. The best part? It's surprisingly easy to make, and the ingredients are readily available in most supermarkets.

In this recipe, I'll guide you through the process of making Eggs In Purgatory, from preparing the tomato sauce to poaching the eggs. I'll also share some tips and variations to help you make the dish your own. Whether you're a seasoned cook or a beginner, I'm confident that you'll love this recipe as much as I do.

So, let's get started! With a few simple ingredients and some basic cooking techniques, you'll be enjoying a delicious and satisfying Eggs In Purgatory in no time.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a balanced and blood-sugar-friendly breakfast option
The dish is versatile and can be served at any time of day
It's perfect for a crowd or an intimate gathering
The recipe can be customized with your favorite spices and ingredients
It's a great way to use up leftover bread and vegetables

Why This Recipe Works

The key to a great Eggs In Purgatory is the tomato sauce. It's the foundation of the dish, and it needs to be rich, flavorful, and slightly tangy. To achieve this, I use a combination of canned tomatoes, onions, garlic, and spices. The onions and garlic are sautéed until they're soft and translucent, which brings out their natural sweetness and depth of flavor.

The tomatoes are then added, along with some tomato paste, which gives the sauce a intense, concentrated flavor. The sauce is simmered for at least 20 minutes, which allows the flavors to meld together and the sauce to thicken. Finally, some chopped fresh parsley is added, which adds a bright, freshness to the sauce.

The eggs are poached in the sauce, which cooks them gently and evenly. The heat from the sauce cooks the whites, while the yolks remain runny and creamy. It's a delicate balance, but it's what makes the dish so special.

Ingredients You’ll Need

To make Eggs In Purgatory, you'll need a few simple ingredients, including canned tomatoes, onions, garlic, and eggs. You'll also need some olive oil, salt, and pepper, as well as some chopped fresh parsley and crusty bread. Don't worry if you don't have all of these ingredients on hand - you can easily substitute them with what you have in your pantry.

When shopping for ingredients, look for high-quality canned tomatoes that are low in sodium and without added sugars. You'll also want to choose fresh, flavorful ingredients, like onions and garlic, that will add depth and richness to the sauce.

2 tablespoons olive oilUse a high-quality olive oil that is rich in flavor and has a smooth texture. You can also use avocado oil or grapeseed oil as a substitute.
1 large onion, choppedChoose a sweet onion, like Vidalia or Maui, that will add natural sweetness to the sauce. You can also use a yellow or white onion as a substitute.
3 cloves garlic, mincedUse fresh garlic that is free of blemishes and has a firm texture. You can also use jarred garlic as a substitute, but be aware that it may have added preservatives.
2 cups canned tomatoesChoose a high-quality canned tomato that is low in sodium and without added sugars. Look for a brand that uses fresh, flavorful tomatoes and has a smooth texture.
1 teaspoon smoked paprikaUse a high-quality smoked paprika that is rich in flavor and has a deep, smoky aroma. You can also use sweet paprika as a substitute, but be aware that it will change the flavor profile of the dish.
1/2 teaspoon saltUse a high-quality salt that is free of additives and has a smooth texture. You can also use sea salt or kosher salt as a substitute, but be aware that they may have a coarser texture.
1/4 teaspoon black pepperUse a high-quality black pepper that is fresh and has a sharp, peppery flavor. You can also use white pepper as a substitute, but be aware that it will change the flavor profile of the dish.
4 large eggsChoose fresh eggs that are free of cracks and have a clean, smooth texture. You can also use egg substitutes, like egg replacers or flax eggs, but be aware that they may change the texture and flavor of the dish.
1/4 cup chopped fresh parsleyUse fresh parsley that is free of blemishes and has a bright, fresh flavor. You can also use dried parsley as a substitute, but be aware that it will have a less intense flavor.
4 slices crusty breadChoose a high-quality bread that is crusty on the outside and soft on the inside. You can also use whole wheat bread or sourdough bread as a substitute, but be aware that they may have a different texture and flavor profile.

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Eggs In Purgatory

1
Heat the olive oil in a large heavy skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 8-10 minutes.
2
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
3
Add the canned tomatoes, smoked paprika, salt, and black pepper. Stir to combine, then bring the mixture to a simmer.
4
Reduce the heat to low and cook, stirring occasionally, for 20-25 minutes, until the sauce has thickened and the flavors have melded together.
5
While the sauce is cooking, toast the crusty bread slices until they are lightly browned and crispy.
6
Create 4 wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook, stirring occasionally, until the whites are set and the yolks are cooked to your desired doneness, about 5-7 minutes.
7
Remove the skillet from the heat and sprinkle the chopped parsley over the top of the eggs and sauce.
8
Serve the Eggs In Purgatory hot, with the toasted bread slices on the side for dipping into the sauce.
9
Garnish with additional parsley, if desired, and serve immediately.
10
To make ahead, prepare the sauce and store it in the refrigerator for up to 24 hours. Reheat the sauce over low heat, then proceed with the recipe as directed.

Expert Tips

Use high-quality ingredients, like fresh onions and garlic, to add depth and richness to the sauce.
Don't overcook the eggs - the yolks should be runny and creamy, while the whites are set.
Use a variety of spices, like smoked paprika and cumin, to add flavor and warmth to the sauce.
Serve the Eggs In Purgatory with a side of crusty bread or pita chips for dipping into the sauce.
Experiment with different types of cheese, like feta or goat cheese, to add a tangy and creamy element to the dish.
Make the sauce ahead of time and store it in the refrigerator for up to 24 hours, then reheat it over low heat when you're ready to serve.

Common Mistakes to Avoid

Overcooking the eggs, which can make them tough and rubbery.
Not using high-quality ingredients, which can result in a bland and unflavorful sauce.
Not cooking the sauce long enough, which can result in a thin and watery sauce.
Not using enough spices and seasonings, which can result in a dull and uninteresting flavor.
Not serving the dish hot, which can result in a congealed and unappetizing sauce.
Not garnishing the dish with fresh herbs, like parsley, which can add a bright and fresh flavor to the sauce.

Variations and Substitutions

Add some diced bell peppers or zucchini to the sauce for added flavor and nutrition.
Use different types of cheese, like feta or goat cheese, to add a tangy and creamy element to the dish.
Add some cooked sausage or bacon to the sauce for added protein and flavor.
Use different types of bread, like whole wheat or sourdough, to add a nutty and earthy flavor to the dish.
Add some chopped fresh herbs, like parsley or cilantro, to the sauce for added flavor and freshness.
Use different types of spices, like cumin or coriander, to add a warm and aromatic flavor to the sauce.

What to Serve With Eggs In Purgatory

Eggs In Purgatory is a versatile dish that can be served at any time of day. It's perfect for a hearty breakfast, a satisfying lunch, or a comforting dinner. Serve it with a side of crusty bread or pita chips for dipping into the sauce, and add some chopped fresh herbs, like parsley or cilantro, for added flavor and freshness.

Some other serving suggestions include:

- A side salad, like a simple green salad or a more substantial grain salad, to add some freshness and crunch to the dish.

- A side of roasted vegetables, like broccoli or Brussels sprouts, to add some added nutrition and flavor to the dish.

- A side of cooked meats, like sausage or bacon, to add some added protein and flavor to the dish.

Serve with a side of crusty bread or pita chips for dipping into the sauce.Add a side salad, like a simple green salad or a more substantial grain salad, to add some freshness and crunch to the dish.Serve with a side of roasted vegetables, like broccoli or Brussels sprouts, to add some added nutrition and flavor to the dish.Add some cooked meats, like sausage or bacon, to the sauce for added protein and flavor.

Make-Ahead, Storage, Freezing and Reheating

Eggs In Purgatory can be made ahead and stored in the refrigerator for up to 24 hours. To store, let the sauce cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate. Reheat the sauce over low heat, then proceed with the recipe as directed.

The dish can also be frozen for up to 3 months. To freeze, let the sauce cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. Reheat the sauce over low heat, then proceed with the recipe as directed.

When reheating the sauce, be sure to stir it occasionally to prevent scorching. You can also add a little water or broth to the sauce if it becomes too thick.

Some other storage tips include:

- Using a high-quality container or freezer bag to prevent the sauce from becoming contaminated or spoiled.

- Labeling the container or freezer bag with the date and contents, so you can easily keep track of what you have in the refrigerator or freezer.

- Storing the sauce in the refrigerator or freezer at a consistent temperature, to prevent spoilage and foodborne illness.

Frequently Asked Questions

What type of bread is best for serving with Eggs In Purgatory?

A crusty bread, like baguette or ciabatta, is best for serving with Eggs In Purgatory. The crunchy texture and slightly sour flavor of the bread complement the rich and tangy sauce perfectly.

Can I use different types of cheese in the recipe?

Yes, you can use different types of cheese in the recipe. Feta, goat cheese, and parmesan are all good options. Just be sure to adjust the amount of cheese to your taste, as some cheeses can be quite strong.

How do I prevent the eggs from overcooking?

To prevent the eggs from overcooking, cook them for 5-7 minutes, or until the whites are set and the yolks are cooked to your desired doneness. You can also use a thermometer to check the internal temperature of the eggs, which should be around 160-170°F for large eggs.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time. Simply let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 24 hours. Reheat the sauce over low heat, then proceed with the recipe as directed.

How do I store the dish in the refrigerator or freezer?

To store the dish in the refrigerator, let the sauce cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to 24 hours. To freeze, let the sauce cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Reheat the sauce over low heat, then proceed with the recipe as directed.

What are some variations I can make to the recipe?

Some variations you can make to the recipe include adding diced bell peppers or zucchini to the sauce, using different types of cheese, or adding cooked sausage or bacon to the sauce. You can also use different types of bread, like whole wheat or sourdough, to add a nutty and earthy flavor to the dish.

Is Eggs In Purgatory a healthy dish?

Yes, Eggs In Purgatory can be a healthy dish, depending on the ingredients you use. The eggs and cheese provide protein, while the vegetables and whole grains provide fiber and nutrients. Just be sure to use high-quality ingredients and cook the dish in a way that minimizes added fat and salt.

Can I serve Eggs In Purgatory at a dinner party?

Yes, you can serve Eggs In Purgatory at a dinner party. The dish is perfect for a crowd, and it can be made ahead of time to simplify serving. Just be sure to reheat the sauce over low heat, then proceed with the recipe as directed.

The Full Recipe

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