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With just a few basics from your pantry, you can whip up Eggs in Purgatory that are super cozy and tasty. Soft eggs cook gently in a fiery tomato sauce, just asking for crunchy bread to scoop everything up. The smell will make your whole place feel like a warm Italian kitchen and you don’t need more than one skillet to pull it all together.
The first time I tossed this together, my family couldn’t stop grabbing for bread. Now, they keep asking for it whenever we want a chill brunch or a lazy dinner.
Dreamy Ingredients
- Crusty Italian bread: grab a chewy loaf loaded with air pockets—it soaks up all the sauce like magic
- Olive oil: gives flavor and keeps things smooth and nonstick—save a little for a drizzle at the end
- Garlic cloves: fresh, zingy, and best when chopped up right before you cook
- Large eggs: the fresher, the better—they’ll poach right in the sauce
- Fresh basil leaves: for a hit of classic Italian freshness
- Granulated garlic powder: adds mellow garlic background to the sauce
- Parmesan or Pecorino cheese: gives a big punch of salty tang—grate it right before adding
- Cracked black pepper: for a bit of warmth in every bite
- Onion: pick a yellow or sweet one for a touch of sweetness against the tomato
- Kosher salt: brings out all the flavor and draws water out of the veggies
- Fresh chopped parsley: sprinkle it on top for a fresh finish
- Crushed red pepper: turns up (or down) the heat, depending on your mood
- Dried oregano: brings in that earthy, familiar Italian vibe
- Canned ground peeled tomatoes: the star—pick the best Italian or San Marzano style you can grab
- Extra virgin olive oil: adds depth, richness, and bold flavor notes
Easy Step-by-Steps
- Finish and Serve:
- Take off the cover, check the eggs (whites should be set and yolks jiggly). Splash on a little more olive oil, pile on the fresh grated cheese, and toss on the parsley. Scoop some eggs and sauce into bowls. Dish it up right away with hot, crunchy bread.
- Toast the Bread:
- While the eggs do their thing, brush bread slices with olive oil and slide them under the broiler or pop them in the toaster oven. Toast till nice and golden at the edges—they should be crisp enough for lots of dipping.
- Poach the Eggs:
- Use a spoon to make little pockets in the sauce where you want your eggs. Crack an egg into each spot, keeping a little space so they don’t run together. Hit each egg with a pinch of salt and pepper. Put a lid on and gently cook for around five minutes. Check after four minutes to keep the yolks jammy. The sauce will poach them perfectly without drying them out.
- Simmer the Tomato Sauce:
- Tip those crushed tomatoes into your skillet, scatter in the torn basil, and let it come to a slow bubble. Stir here and there, cooking uncovered about ten minutes so it can thicken up. Cover with a lid but cock it a bit so steam sneaks out. If it boils super hard, turn the heat down—the sauce should get even tastier as it reduces.
- Build the Flavor Base:
- Mix in the minced garlic for a minute or two, watching so it doesn’t get dark. Drop in the kosher salt, garlic powder, oregano, black pepper, and crushed red pepper. Give everything a good stir and cook a minute to really wake up those spices.
- Sauté the Aromatics:
- Warm extra virgin olive oil in a big skillet over medium. Toss in the chopped onion and cook it slow, stirring now and then, till soft and barely golden—around seven minutes. Keep the temp steady so the onion stays sweet, not brown.
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There’s just something special about slipping eggs into that bubbling red sauce and seeing them turn out perfect every time. Fresh basil always takes me back to cozy dinners as a kid. When my family gets their hands on the first slice of bread in, I swear it feels like Italy landed right at our table.
Storage Tips
If you’ve got sauce left, drop it in a tightly closed container and pop it in the fridge for up to three days. This stuff freezes like a dream, so you can save it for another time or toss it with noodles. Only cook as many eggs as you want to eat now—reheated eggs just don’t taste the same.
Ingredient Swaps
No fresh basil left? Grab a pinch of dried basil or try some thyme instead. Out of Pecorino? Grana Padano or even sharp cheddar can step in, but it’ll taste a little different. For gluten-free, use your favorite GF bread or skip bread and spoon eggs and sauce over roasted potatoes.
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Serving Ideas
Add a big green salad and pour yourself a glass of red wine if you want it to feel like a full dinner. When you’re doing breakfast, try tossing in some sautéed greens or more cheese. Want a real spread? Throw marinated olives and roasted red peppers on the table, too.
Cultural Backstory
This dish goes by Uova in Purgatorio in Italy—folks say it comes from old southern Italian kitchens. People compare it to North African Shakshuka, but this one keeps the Italian flavors front and center. They say the eggs kind of float in the tomato sauce like souls in purgatory, but honestly, I just think of it as simple and homey comfort food.
Common Questions
- → Can I use fresh or canned tomatoes?
Top-notch canned whole or crushed tomatoes make the sauce sweet and smooth. Got juicy fresh tomatoes? Toss them in during summer!
- → What's the trick for gooey yolks?
Simmer with the lid on, let the eggs cook slowly. Peek at 4 or 5 minutes—pull them off as soon as whites are done and yolks are wobbly.
- → How to make a solo portion?
Go ahead and cook just a bit of sauce, then crack 1 or 2 eggs into a tiny pan. Extra sauce? Stash it for later.
- → Which bread is tastiest for dipping?
Chunky Italian bread or any hearty loaf is awesome for scooping up sauce. Pick one with a good crust.
- → Can I swap out the cheese?
Both Pecorino Romano and Parmesan pack flavor, but any sharp, aged cheese will add a salty kick at the end.