Eggs in Purgatory


  • 1 clove crushed garlic
  • 2 tablespoons olive oil
  • 2 cups canned tomato puree
  • 4 fresh basil leaves , torn into pieces
  • 1 pinch dried oregano
  • salt and pepper
  • 8 large eggs
  • 1 tablespoon Parmesan cheese or 1 tablespoon Romano cheese


In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
Add the tomato, basil, and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Break an egg into a small cup. With a spoon, make a well in the tomato sauce.  Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to your taste. Serve hot.

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