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Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)

A recipe for Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory) from the cookbook, 20-Minute Italian by Andrea Soranidis.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoons (45 ml) extra-virgin olive oil divided
  • 1 clove garlic
  • 1/2 teaspoon dried red chili pepper flakes
  • 2 cans (28 oz each, 800 g) whole plum tomatoes I recommend organic, undrained
  • 2 sprigs fresh thyme
  • 5 leaves basil leaves hand-torn, divided
  • 1 teaspoon freshly dried oregano leaves
  • Pinch brown sugar
  • 4 large eggs I recommend organic
  • Sea salt and freshly cracked black pepper
  • 4 slices Rustic bread

Instructions

    Cup of Yum
  1. Heat 2 tablespoons (30 ml) of olive oil in a large frying pan over medium heat. Add the garlic and red chili pepper flakes and cook for 30 seconds. Stir in the tomatoes and their juices, the sprigs of thyme, a couple of basil leaves, the oregano and the pinch of sugar. Break the tomatoes into pieces with a wooden spoon and cook, letting the sauce bubble, for about 13 to 15 minutes over medium-low heat.
  2. Use a spoon to make 4 small wells in the tomato sauce and crack an egg into each well. Season the eggs with sea salt and black pepper to taste. Cover the pan with a lid and continue to cook over medium-low heat until the eggs are set, about 2 to 3 minutes for soft runny yolks.
  3. While the eggs cook, heat a large grilling pan over medium-high heat and brush the bread slices with the remaining extra-virgin olive oil. Grill the bread until crispy on both sides, about 2 minutes. Remove the eggs in purgatory from the heat. Sprinkle the remaining basil leaves on top, season with extra black pepper if desired and serve with the grilled bread.