Eggs in Purgatory

4.96 from 22 votes

Eggs in Purgatory, known as Uova in Purgatorio in Italy, the eggs are cooked in a flavorful thick tomato sauce. These easy purgatory eggs may be just the thing if you are searching for a quick, easy, & incredibly comforting meal - of course they are fabulous for breakfast or brunch, but equally good for dinner or late-night too.

Prep Time10

Cook Time25

Course: Breakfast

Cuisine: American

Keyword: baked eggs, eggs, eggs in purgatory, gluten-free

Servings: servings

Calories: 242kcal

Author: KC Cornwell

Ingredients

1 clove garlic crushed
2 tablespoon 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 Romano cheese grated or shaved
2 teaspoon chili flakes optional

US Customary - Metric

Instructions

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. If you're using chili flakes, stir them in after the sauce has 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.

Notes

I serve these with crusty bread or GF sourdough - I make them often on Christmas morning, but also whenever the mood strikes or cooking breakfast for a crowd.

Nutrition