Eggs in Purgatory
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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/
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- Total Time
- 15mins
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- Serves
- 3
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- Calories
- 374
When it comes to a hearty, fast and easy Italian style breakfast, it does not get much better than eggs in purgatory. It’s called that because the eggs are gently poached in a fiery tomato sauce.
Inspired by: http://jeanieandluluskitchen.com/recipe/eggs-in-purgatory/recipe updated Feb 17, 2022
Ingredients
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- Onion
- 70 g
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- Garlic clove
- 12 g
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- Parmesan cheese
- 40 g
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- Sea salt
- 1 pinch
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- Smoked paprika
- ½ teaspoon
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- Red pepper flakes
- 2 pinches
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- Olive oil
- 2 tablespoons
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- Canned tomatoes
- 795 g
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- Egg
- 6
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- Parmesan cheese
- as needed
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- Fresh basil leaves
- 8 g
Tools
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Stove
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Large saucepan
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Small bowl
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Step preview
- Add onion and garlic clove to a clean small bowl then set aside
- Add parmesan cheese, sea salt, smoked paprika and red pepper flakes to a clean small bowl then set aside
- Heat the olive oil in a large, deep skillet over medium heat
- Add the onion and garlic and let them get soft and fragrant for a minute
- Then add the diced tomatoes, crushed red pepper, smoked paprika, salt and parmesan
- Stir it all together and let it gently simmer for 5 minutes
- Gently slide each egg on top of the purgatory mixture, with 5 around the edge and one in the middle
- Cover the skillet with its lid and let the eggs poach for 2-3 minute
- Sprinkle additional parmesan on top along with the chopped basil
- Serve immediately