Eggs in Purgatory are eggs poached in a thick, delicious tomato sauce. The sauce is rich, seasoned, and utterly addictive. Mop it all up with some crusty bread! This is so easy to make and so good to eat!
What’s in This Eggs in Purgatory Recipe?
Eggs In Purgatory goes by many names and has many recipe variations. Our recipe packs the sauce with seasoning and it’s topped with goat’s cheese, it’s the perfect brunch!
- Olive Oil: Helps the garlic and onion sauté without burning.
- Onion + Garlic: Add an earthy, slightly sweet flavor.
- Tomatoes: A combination of whole peeled canned tomatoes and fresh cherry tomatoes packs a punch!
- Spices: Cumin, cinnamon, and chili flakes give this dish a warm, spicy flavor.
- Butter: Adds richness to the sauce.
- Eggs: Poach in the sauce to create a creamy, delicious meal.
Variations on Shakshuka with Feta
To make this shakshuka spicier, add some cayenne pepper to the spice mix. You can also add diced bell peppers and turmeric to the sauce for a more traditional Middle Eastern shakshuka. For a more traditional Eggs in Purgatory (or Italian Shakshuka), try adding some Italian spices or topping it with basil. To make a more traditional menemen, scramble the eggs!
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How to Store and Reheat
This dish is best enjoyed right away, but you could refrigerate extra tomato sauce for up to 3 days. To Reheat, rewarm the recipe and serve it with a freshly cooked egg.
Notes from the Test Kitchen
Top your eggs with goat cheese and cilantro for a next-level delicious meal!
Eggs in Purgatory Recipe
Ingredients
- 3 tablespoons olive oil
- 1 onion minced
- 2 cloves garlic minced
- 24 ounces whole peeled tomatoes 2 cans
- 1 cup cherry tomatoes
- ½ teaspoon ground cumin
- 1 cinnamon stick
- 1 teaspoon chili flakes
- ½ cup water
- 1 tablespoon unsalted butter ⅛ stick
- 5 large eggs
- ⅓ cup goat cheese optional, for topping
- ¼ cup cilantro optional, for topping
- 4 slices toasted bread optional, for serving
Equipment
- Cast Iron Skillet
Instructions
- In a cast iron skillet, heat the olive oil over medium heat.3 tablespoons olive oil
- Add the onion and garlic and sauté for 6 minutes, until golden brown.1 onion, 2 cloves garlic
- Add the whole peeled tomatoes and smash them lightly with a wooden spoon.24 ounces whole peeled tomatoes
- Add the whole cherry tomatoes.1 cup cherry tomatoes
- Add the cumin, cinnamon stick, chili flakes, and water.½ teaspoon ground cumin, 1 teaspoon chili flakes, 1 cinnamon stick, ½ cup water
- Let everything simmer for 8-9 minutes on medium heat.
- Add the butter and let it melt.1 tablespoon unsalted butter
- Use a wooden spoon to create 5 divots into the sauce for the eggs.
- Add each egg into a divot and let them cook for 10 minutes.5 large eggs
- Sprinkle goat cheese over the top, if desired.⅓ cup goat cheese
- Sprinkle with salt and pepper.
- Garnish with cilantro.¼ cup cilantro
- Serve with some bread on the side and enjoy!4 slices toasted bread
Notes
- Use a wooden spoon to make 5 holes for the eggs.
- Best served immediately with crusty bread.
- Nutritional information does not include optional ingredients.
How to Make Eggs in Purgatory Step by Step
Sauté the Onion and Garlic: In a cast iron skillet, heat the 3 tablespoons of olive oil over medium heat. Add 1 minced onion and 2 minced cloves of garlic and sauté for 6 minutes, until golden brown.
Simmer the Tomatoes: Add 24 ounces of whole peeled tomatoes and smash them lightly with a wooden spoon. Add 1 cup of whole cherry tomatoes, ½ teaspoon of ground cumin, 1 cinnamon stick, 1 teaspoon of chili flakes, and ½ cup of water. Let everything simmer for 8-9 minutes on medium heat.
Poach the Eggs: Add 1 tablespoon of unsalted butter and let it melt. Use a wooden spoon to create 5 divots into the sauce for the 5 eggs. Add each egg into a divot and let them cook for 10 minutes.
Sprinkle with Cheese: Sprinkle ⅓ cup of goat cheese over the top, if desired. Sprinkle with salt and pepper and garnish with ¼ cup of cilantro.
Serve with Bread: Serve with 4 slices of toasted bread on the side and enjoy!
Also known as Shakshuka or Menemen, this dish originated in Italy, where the fiery red tomato sauce symbolizes the flames in purgatory.
Yes! This dish is chock full of protein, potassium, vitamin C, vitamin A, and iron. Be careful, though, as eggs are high in cholesterol and saturated fats, so they should be consumed in moderation.
They’re all really variations on the same concept. Our recipe is a bit of a blend of shakshuka and eggs in purgatory, drawing on both Italian and Middle Eastern flavors. Traditional Shakshuka has more warm Middle Eastern spices and usually has bell peppers. Traditional eggs in purgatory tends to go simpler on the spices and often has basil. Menemen is more like shakshuka, but it usually contains scrambled eggs instead of poached.
This is definitely my family’s kind of a dish! It’s great for Fridays in Lent, & we’d also love it on one of our Breakfast for Dinner evenings. Sounds scrumptious! Thanks 🙂
That’s so awesome to hear! I’m glad you all love it!
was just wondering – does the recipe call for two 24oz cans of tomatoes, or 24oz total (2 12oz cans)?
24 ounces total!