Eggs Fra Diavolo (Eggs in Purgatory with a Twist)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
6 people (up to)
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Calories
1012 kcal
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Cuisine
Mediterranean, Italian
Eggs Fra Diavolo (Eggs in Purgatory with a Twist)
Description
In Eggs Fra Diavolo, peeled hardboiled eggs are browned in olive oil until the whites achieve a crispy golden exterior. The same skillet is used to sautée onions, garlic, and jalapeño, which create the base for the spicy tomato sauce made from fire-roasted diced tomatoes, tomato paste, oregano, and red pepper flakes. The sauce simmers to blend the flavors.
Once the sauce is ready, the browned eggs are returned to the pan and warmed through, allowing their edges to absorb some sauce flavor. The dish is finished with chopped basil or parsley and an olive oil drizzle to brighten the bold, spicy tomato flavor. This method yields firm eggs with crisp edges contrasting the rich sauce.
This recipe is served hot as a flavorful, protein-rich main or brunch dish and is an adaptation of classic eggs in purgatory, where raw eggs are poached directly in the sauce. Leftovers keep well refrigerated for up to three days and can be reheated gently with added water if the sauce thickens.
Ingredients
- extra virgin olive oil
- 6 egg peeled, hardboiled
For the Spicy Tomato Sauce
- 1 onion yellow or red, chopped, medium
- 5 garlic minced, cloves
- 1 hot pepper chopped, such as jalapeño
- kosher salt
- 1 5 ounce diced fire-roasted tomatoes canned
- ¼ cup tomato paste
- 2 teaspoons oregano dried
- 1 to 2 teaspoon dried red pepper flakes more or less to your liking (if you like the sauce hot, you can add more, or Aleppo pepper
- ½ cup basil chopped, or parsley
Instructions
- In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.
- In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.
- Add the diced tomatoes, tomato paste, and about ¼ cup of water. Season with another big dash of kosher salt. Add the oregano and red pepper flakes, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.
- Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.
- Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.
Notes
- For classic eggs in purgatory, omit boiling the eggs beforehand and instead crack raw eggs into the simmering sauce, cooking until whites set while yolks remain runny.
- This version omits white wine and incorporates fresh chiles for added heat.
- Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently adding a little water to loosen sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 1012 kcal
% Daily Value*
| Calories | 101.2kcal | 5% |
| Carbohydrates | 5.7g | 2% |
| Protein | 7.4g | 15% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.7g | 9% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 186.5mg | 62% |
| Sodium | 200.8mg | 8% |
| Potassium | 226.3mg | 5% |
| Fiber | 1.3g | 5% |
| Sugar | 2.7g | 5% |
| Vitamin A | 1071.5IU | 21% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 60.6mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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