5 from 21 votes
Eggs in Purgatory
Eggs in Purgatory are eggs gently poached in a spiced tomato sauce made from canned plum tomatoes, garlic, and red pepper flakes, flavored with basil and finished with Parmesan cheese. The dish has a silky tomato base with tender egg whites and runny yolks, offering a comforting, lightly spicy meal.
Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
Servings:
1
generous serving
Calories:
302 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 tablespoon olive oil
- 1 garlic minced or grated, clove
- ¼ teaspoon red pepper flakes
- 14.5 ounces whole plum tomatoes canned
- 1 tablespoon basil or 1 teaspoon dried, chopped, fresh
- 2 egg
- salt to taste
- black pepper to taste
- 2 tablespoons Parmesan Cheese grated
Instructions
- Warm the olive oil over medium heat in a small skillet.
- Add the garlic and red pepper flakes and cook for 2-3 minutes being careful not to let the garlic brown.
- Pour in the tomatoes with their juice and break them up with a spoon or potato masher.
- Add most of the basil, reserving just a bit for garnish, and simmer the mixture for a few minutes or until the liquid has cooked down somewhat (usually takes 8-10 minutes for me).
- Crack each egg into a small bowl and carefully slip them into the pan on top of the simmering sauce. (Note: be sure the sauce is just simmering and not boiling - you just want it bubbling enough to poach the eggs in it.)
- Sprinkle the eggs with a bit of salt and pepper.
- Sprinkle the Parmesan over the egg whites and tomato sauce but avoid getting much onto the yolks.
- Cover the pan with a lid and cook at a simmer for about 5 minutes or until the whites are set and the yolks still runny.
- Remove from the heat and garnish with the remaining chopped fresh basil and, if desired, another little sprinkle of red pepper flakes.
- Serve with plenty of garlic bread to dunk into the eggs and tomato sauce.
Cup of Yum
Notes
- Store leftovers in the refrigerator for up to two days in a covered container.
- Reheat on low heat on the stove to avoid overcooking the eggs.
- Eggs are done when whites are fully opaque and yolks still jiggle slightly.
Nutrition Information
Serving
1
Calories
302kcal
(15%)
Carbohydrates
3g
(1%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
336mg
(112%)
Sodium
288mg
(12%)
Potassium
196mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
937IU
(19%)
Vitamin C
3mg
(3%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1 generous serving
Amount Per Serving
Calories 302
% Daily Value*
| Serving | 1 | |
| Calories | 302kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 336mg | 112% |
| Sodium | 288mg | 12% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.