Eggs in Purgatory

Introduction

This dish is a masterpiece of simplicity and bold flavor, where eggs poach directly in a vibrant, garlicky tomato sauce. You get a perfect balance of richness, acidity, and gentle heat in every bite. It’s a versatile meal that works for breakfast, brunch, or a quick, comforting dinner.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion (diced (202g))
• 3 garlic cloves (thinly sliced)
• 2 (14.5-ounce/411g) cans diced tomatoes
• 2 fresh basil sprigs
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper
• 6 large eggs
• Grated parmesan (for serving)
• Crusty bread (for serving)

Instructions

1. In a large, deep skillet or sauté pan with a lid, heat the extra-virgin olive oil over medium heat.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add the thinly sliced garlic and cook for 1 more minute until fragrant.
4. Pour in the cans of diced tomatoes with their juices. Add the fresh basil sprigs, salt, red pepper flakes, and ground black pepper. Stir to combine.
5. Bring the sauce to a simmer, then reduce the heat to medium-low. Let it simmer uncovered for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Using the back of a spoon, create 6 small wells or indentations in the simmering sauce.
7. Carefully crack one egg into each well. Season the tops of the eggs with a small pinch of salt.
8. Cover the pan with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks are still runny. For firmer yolks, cook for an additional 1-2 minutes.
9. Remove the pan from the heat. Discard the spent basil sprigs.
10. Serve immediately, sprinkled generously with grated parmesan and with plenty of crusty bread on the side for dipping.

Variations

• Herb Swap: While the basil infuses the sauce, try garnishing with chopped fresh parsley or oregano for a different herbal note.
• Heat Adjustment: Control the “purgatory” by reducing the red pepper flakes to ¼ teaspoon for mild heat or increasing to 1 teaspoon for a fierier dish.
• Individual Portions: Cook the sauce and eggs in individual small, oven-safe skillets or baking dishes for a charming presentation.
• Creamy Finish: Add a small dollop of ricotta or a drizzle of cream over the sauce just before adding the eggs for a richer texture.

Tips for Success

• Use a pan with a tight-fitting lid to ensure the eggs steam-poach evenly.
• For perfectly intact yolks, crack each egg into a small ramekin or cup before sliding it into the sauce.
• If your sauce thickens too much before adding the eggs, splash in a few tablespoons of water to reach a looser, simmer-able consistency.
• The cook time for the eggs can vary based on your stove and pan. Check a minute or two early to avoid overcooking the yolks.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of water if needed, until warmed through. Note that reheated eggs will have firm yolks.

FAQ

Can I use a different type of pan?

Yes, any wide, shallow pan with a lid will work, such as a Dutch oven, large sauté pan, or deep skillet.

How do I know when the eggs are done?

The whites should be completely opaque and set, while the yolks should still jiggle slightly when you gently shake the pan for a runny yolk.

What if I don’t have fresh basil sprigs?

You can use ½ teaspoon of dried basil added with the tomatoes, though the flavor will be more subtle. Alternatively, garnish with a different fresh herb you have on hand.

Can I make this dish for a crowd?

Absolutely. You can easily double the recipe in a very large pan or Dutch oven. You may need to poach the eggs in two batches to avoid overcrowding.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce (through step 5) up to 2 days in advance. Reheat it to a simmer before creating wells and adding the eggs.

Is the sauce freezable?

The tomato sauce base (without eggs) freezes very well for up to 3 months. Thaw and reheat before using it to poach fresh eggs.