Eggs In Purgatory With Capers And Parsley Recipe

Name: Eggs In Purgatory With Capers And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for serving; 1 pinch chile flakes; 1 small onion, diced; Kosher salt, to taste; 3 garlic cloves, roughly chopped; 1 (28-ounce) can crushed tomatoes; 1 tablespoon capers, plus 1 tablespoon of juice from the jar; Freshly cracked black pepper, to taste; 4 eggs; 1/2 cup roughly chopped parsley, for garnish; Parmesan cheese, for garnish; Thick-cut toasted bread, for serving

Servings: persons

2 tablespoons olive oil, plus more for serving
1 pinch chile flakes
1 small onion, diced
Kosher salt, to taste
3 garlic cloves, roughly chopped
1 (28-ounce) can crushed tomatoes
1 tablespoon capers, plus 1 tablespoon of juice from the jar
Freshly cracked black pepper, to taste
4 eggs
1/2 cup roughly chopped parsley, for garnish
Parmesan cheese, for garnish
Thick-cut toasted bread, for serving

1
Preheat the oven to 375 degrees.
2
Heat the oil in an 8-inch cast-iron pan over medium heat. Sprinkle in the chile flakes and warm until fragrant, 1 to 2 minutes.
3
Add the onions, season them with a small pinch of salt, and cook until translucent, 7 minutes, stirring often and being careful not to burn them. Add the garlic and cook until fragrant, 2 minutes more.
4
Add the crushed tomatoes, then stir in the capers and caper juice. Season with another small pinch of salt and cracked black pepper. Bring to a boil, then lower the heat and simmer until the sauce has thickened and reduced slightly, 20 minutes. Take the sauce off the heat. Taste and adjust the seasoning as needed.
5
Using a wooden spoon, create 4 small wells in the sauce. Crack an egg into each well. Bake until the eggs have just turned white but still jiggle when you shake the pan, 9 to 10 minutes.
6
Season each egg with a little salt and pepper. Garnish the dish with the chopped parsley and Parmesan, and drizzle olive oil over the top. Serve immediately with thick slices of toasted bread for dipping.

342

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for serving, 1 pinch chile flakes, 1 small onion, diced, Kosher salt, to taste, and more.

Yes, Eggs In Purgatory With Capers And Parsley 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 Purgatory With Capers And Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions