Eggs in Purgatorio Recipe

Name: Eggs in Purgatorio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ¼ teaspoon minced garlic or ¼ teaspoon garlic powder; 1 teaspoon chopped onions or 1 teaspoon dried onion flakes; 1 tomatoes, diced; ¼ cup tomato puree or ¼ cup a little less tomato paste or ¼ cup pasta sauce; 1 pinch chopped fresh basil or 1 pinch dried basil; 1 pinch chopped fresh parsley or 1 pinch dried parsley or 1 pinch dried Italian seasoning; 1 dash hot sauce, any kind; 2 eggs, room temp is best; 2 slices toast; salt and pepper

Servings: persons

1 tablespoon olive oil
¼ teaspoon minced garlic or ¼ teaspoon garlic powder
1 teaspoon chopped onions or 1 teaspoon dried onion flakes
1 tomatoes, diced
¼ cup tomato puree or ¼ cup a little less tomato paste or ¼ cup pasta sauce
1 pinch chopped fresh basil or 1 pinch dried basil
1 pinch chopped fresh parsley or 1 pinch dried parsley or 1 pinch dried Italian seasoning
1 dash hot sauce, any kind
2 eggs, room temp is best
2 slices toast
salt and pepper

1
Take the eggs out of the refrigerator to come to room temperature.
2
In order to slide them into the tomato mixture easily, crack each egg into a liitle bowl or cup.
3
Dice a fresh tomato.
4
Add the basil, parsley, or Italian seasoning, and the tomato puree, paste or pasta sauce,, stir.
5
While the tomato mixture is sitting, sautee the chopped onion in the oil until transluscent, add the garlic and sautee for a moment.
6
Add the tomato mixture and heat it up.
7
Make a well for each egg, though not to the bottom surface of the pan or the eggs might stick.
8
Slide each egg into a well.
9
Turn the heat to low.
10
I put a lid on the pan, a glass one so I can watch the patterns appear of ragged edges of the eggs and the bubbling of the tomato mixture that gives this dish its name.
11
Let the eggs poach until the whites are opaque, testing the center area of whites for doneness without breaking the yolk.
12
The time it takes depends on how cold the eggs were and how high the heat is,, probably 4 - 8 minutes.
13
Lift the eggs out with a good sized spatula thingy to get the whole thing in one piece, and either place it on toast, which I do, or have the toast on the side.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, ¼ teaspoon minced garlic or ¼ teaspoon garlic powder, 1 teaspoon chopped onions or 1 teaspoon dried onion flakes, 1 tomatoes, diced, and more.

Yes, Eggs in Purgatorio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs in Purgatorio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions