Eggs in Purgatory Recipe (Eggs with Tomato Sauce)
If you love a cozy one-pan meal that's made with simple, everyday ingredients, you’re going to fall hard for this eggs in purgatory recipe! Soft-cooked eggs nestled into a fiery tomato sauce that's rich, garlicky, and just the right amount of spicy. Serve it up with a pile of crusty bread to sop up all that saucy goodness!
This post may contain affiliate links.
Eggs in Purgatory Recipe
This classic Italian dish, also known as uova al purgatorio, is an easy way to turn pantry staples like a can of tomatoes, fresh garlic, and chili flakes into a restaurant-worthy meal. And while it’s traditionally eaten for breakfast or brunch, it’s hearty enough to hold its own as a quick lunch or simple dinner option, too.
Making eggs in purgatory couldn’t be easier! You start by sautéing fresh garlic and crushed red pepper flakes in a little olive oil, then you’ll wilt some greens, like Swiss chard, baby spinach, or even kale, along with some canned tomatoes to make a flavorful base.
After a gentle simmer, crack a few fresh eggs right into the robust tomato sauce, then cook until the egg whites are just set and the yolks stay beautifully runny. A sprinkle of goat cheese, a handful of fresh herbs, and a piece of toasted bread on the side, and you’re ready to eat!
It's a great dish that's perfect for busy mornings or lazy dinners.
Eggs in Purgatory vs Shakshuka
Both dishes are similar in that they feature whole eggs poached in a spicy red tomato sauce, but their origins and seasonings are different.
Shakshuka is a Middle Eastern dish that can include a mix of red bell pepper, cumin, paprika, harissa and fresh cilantro, resulting in a richer, earthier sauce.
Eggs in purgatory, comes from southern Italy and usually sticks to more humble ingredients and simpler seasonings like fresh garlic and chili flakes for. amore garlicky tomato sauce. Think of it as Italian shakshuka!
Want more great egg recipes? Try these traditional French baked eggs, these rich and creamy soft scrambled eggs with ricotta, or my easy smashed eggs on toast with spring herbs.
Why You'll Love Eggs Cooked in Tomato Sauce
- Uses just a handful of ingredients and basic pantry staples.
- A flexible recipe that can be adapted to use whatever greens and cheese you have on hand.
- Hearty, satisfying, and ready in under 25 minutes!
Eggs in Purgatory Recipe Ingredients
Olive oil – Just a tablespoon of olive oil is needed, but it's still important to use a good-quality extra virgin variety for the best flavor. Learn how to choose the right one in my Italian Olive Oil and Vinegars Guide.
Fresh garlic – Essential for a flavorful sauce with a savory base. Don't substitute garlic powder!
Crushed red pepper flakes – Brings just enough heat to mimic the “purgatory” idea. Use as much or as little as you prefer.
Swiss chard – You can swap in baby spinach or kale if you prefer.
Can of tomatoes – Use the best you can find. Check out my guide to Italian preserved vegetables for tips on purchasing the best quality. You can use crushed tomatoes, tomato puree, tomato passata, or crush whole tomatoes yourself.
Large eggs – Look for fresh eggs with bright yolks from the farmer's market for the best taste and presentation.
Goat cheese – A creamy, tangy counterpoint to the spicy sauce. If preferred, swap in feta cheese or a sprinkle of parmesan cheese. For more Italian cheese insight, visit my Italian Cheeses Guide.
Fresh herbs – Finish with fresh basil leaves for a pop of freshness! You can also substitute fresh parsley, fresh chives, or fresh thyme. Check out my full Italian Herbs and Spices Guide for tips on how to store and use them.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium skillet sauté pan with lid
- Wooden spoon
- Small bowl
- Chef’s knife
How to Make Italian Eggs in Purgatory
- Heat up your favorite non-stick skillet over medium heat. Add a little olive oil and swirl to coat.
- Add fresh garlic and a pinch of crushed red pepper flakes. Sauté for about 1–2 minutes until fragrant but not browned.
- Toss in the Swiss chard and cook until wilted, about 2–3 minutes.
- Stir in your crushed tomatoes, season with kosher salt and black pepper, and simmer over medium-low heat until the sauce thickens slightly, about 5 minutes.
Pro Tip: If you prefer a smoother sauce, use tomato puree or passata. For a chunkier sauce, use whole peeled tomatoes and mash them with the back of a spoon or a potato masher for an extra thick tomato sauce texture.
- Make small wells in the sauce and carefully drop in the cracked eggs. Season eggs lightly with salt, then cover the pan and cook until the whites of the eggs are just set and the runny egg yolks are still soft, about 4–6 minutes depending on your desired cook time.
- Keep a close eye at the end! The best way to get perfectly runny yolks is to remove the pan from heat just as the egg whites are fully opaque.
- Scatter crumbled goat cheese and fresh herbs over the center of the sauce. Serve hot with crusty bread for scooping.
Tips for Making Eggs with Tomato Sauce
- Stir often to avoid scorching the sauce.
- Make sure there’s enough liquid to gently poach the eggs without drying out the sauce.
- Cover the sauté pan or cast-iron skillet during cooking to ensure the eggs cook evenly.
Variations of Eggs Cooked in Tomato Sauce
- Swap the greens for baby spinach, kale, or arugula.
- Use feta cheese or shaved parmesan cheese instead of goat cheese.
- Stir in a spoonful of tomato paste for a deeper, more concentrated flavor.
- Add a few cannellini beans for extra protein and a complete meal.
- Spice it up with a little extra crushed red pepper flakes or a drizzle of spicy marinara sauce.
Serving Eggs in Tomato Sauce
Eggs in purgatory is best served hot, right out of the pan, with plenty of toasted bread to mop up the extra sauce.
In place of traditional bread, try my no knead focaccia recipe, or whip up a side of light and airy popovers, or these flaky cheddar biscuits!
Pour a glass of cold brew coffee and serve with some crispy homemade bacon for a cozy, satisfying spread.
How to Store Eggs Cooked in Tomato Sauce
This dish is best eaten right after cooking, so only prepare what you can eat. If you have leftovers, store them in a small bowl or airtight container in the fridge.
Reheat gently over medium-low heat until warmed through. Keep in mind the eggs will cook further, so they’ll lose some of that runny yolk magic when reheated.
FAQs
Yes! In peak tomato season, fresh tomatoes make a great substitute. Just chop them finely and cook them a little longer to build a thick tomato sauce with a concentrated flavor.
The key is gentle heat. Simmer over medium-low heat, cover the pan, and watch closely. Remove the pan from the heat as soon as the whites of the eggs are just set, but the center of the yolk still jiggles when you nudge the pan.
If needed, splash in a bit of room temperature water or broth to loosen it up. You want enough liquid to create a cozy spot for the eggs to nestle and poach.
This easy recipe is best made fresh to preserve the texture of the runny egg yolks. However, you can make the spicy tomato sauce portion ahead of time and reheat it before adding the eggs.
A large skillet, cast-iron skillet, or favorite non-stick skillet works great. A small skillet won't hold all of the sauce, but you can use one to make a half batch. Just make sure it has a lid to trap steam while the eggs cook.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Eggs in Purgatory (Eggs and Tomato Sauce)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 garlic cloves very thinly sliced
- ½ teaspoon red pepper flakes more or less to taste
- 1 small bunch swiss chard stems removed and roughly chopped (about 2 cups)
- 28 oz crushed tomatoes 1 can
- Kosher salt and freshly ground pepper to taste
- 4 large eggs
- 4 ounces goat cheese
- Fresh basil parsley, chives or any other soft herbs for garnishing
- Crusty bread for serving
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add the garlic and red pepper flakes, then saute for about one minute.
- Add the swiss chard and toss around until wilted about 2 minutes.
- Add the crushed tomatoes. Season with salt and pepper, then stir.
- Cover and simmer for 5 minutes.
- Remove the lid, then crack 4 eggs into the pan. Cover, and simmer until the whites are just set and the yolks are still runny, about 4-6 minutes.
- Crumble goat cheese on top, then sprinkle with fresh herbs.
- Serve with crusty bread for sopping up all of the delicious sauce!
Notes
- Stir often to avoid scorching the sauce.
- Make sure there’s enough liquid to gently poach the eggs without drying out the sauce.
- Cover the sauté pan or cast-iron skillet during cooking to ensure the eggs cook evenly.
