5 from 10 votes
Eggs Fra Diavolo (Eggs in Purgatory with a Twist)
Eggs Fra Diavolo features hardboiled eggs crisped and warmed in a spicy tomato sauce made with fire-roasted tomatoes, garlic, onion, jalapeño, and dried spices. The sauce simmers to develop depth with oregano and red pepper flakes for heat, finished with fresh herbs. This variation serves firm eggs in a bright, textured sauce, combining crispy egg whites with a boldly flavored purgatory-style tomato base.
Prep Time
5 mins
Cook Time
15 mins
Servings:
6
people (up to)
Calories:
1012 kcal
Course:
Breakfast, Dinner
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people (up to)
Amount Per Serving
Calories 1012
% 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.