Eggs in Purgatory are eggs poached in a thick, delicious tomato sauce. The sauce is rich, seasoned and utterly addictive. Mop at all up with some crusty bread! This so easy to make and so good to eat!
Eggs In Purgatory goes by many names and has many recipe variations. There’s the popular, spicy Middle Eastern version, shakshuka which calls for peppers, sweet paprika, and cumin. Then there’s huevos rancheros, a close cousin to Eggs In Purgatory.
My recipe packs the sauce with seasoning and it’s topped with goats cheese, it’s the perfect brunch!
How To Make Eggs In Purgatory – Step By Step
Add onion and garlic and saute for 6 minutes on medium heat until golden brown, then add whole peeled tomatoes and smash them slightly with a wooden spoon.
Add whole cherry tomatoes, cumin, cinnamon stick, chili flakes and water.
Let everything simmer for 8-9 minutes on medium heat, then add butter and let it melt.
Use a wooden spoon to create five divots into the sauce for eggs and add each egg in into a divot and let them cook for 10 minutes.
Sprinkle goat cheese, salt and pepper and garnish with cilantro on top.
Serve with some bread on the side and enjoy!
What Is Eggs In Purgatory?
Eggs in Purgatory is a one skillet meal that is simply a dish of eggs poached in a spicy tomato sauce.
What To Serve with This Dish
Bread! Serve it with sourdough bread that’s toasted until crispy. You can use the toast to help swipe up all of that delicious seasoned tomato sauce as you eat your eggs in purgatory.
How To Store Eggs In Purgatory
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.
Top Tips For Eggs In Purgatory
- Best served immediately.
- Serve with crusty bread.
- Use a wooden spoon to make 5 holes for the eggs.
Garnishes make food better
Top with cilantro and crumbled goat’s cheese. SO tasty!
Check Out These Other Delicious Brunch Recipes
- Best Chicken and Waffles
- Classic Chicken Salad
- Chicken Tinga
- Eggs Benedict
- Ham and Cheese Breakfast Casserole
Have you tried These Eggs In Purgatory? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Eggs in Purgatory
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion minced
- 2 cloves garlic minced
- 24 ounces whole peeled tomatoes 2 cans (800 grams)
- 1 cup cherry tomatoes
- ½ teaspoon cumin
- 1 cinnamon stick
- 1 teaspoon chili flakes
- ½ cup water
- 1 tablespoon unsalted butter ⅛ stick
- 5 large eggs
- Goat cheese optional
- Pinch kosher salt
- Pinch ground black pepper
- ¼ cup cilantro
- 4 slices toasted bread optional
Instructions
- In a cast iron skillet, heat the extra virgin olive oil over medium.3 tablespoons extra virgin olive oil
- Add the onion and garlic and sauté for 6 minutes, until golden brown1 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 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.Goat cheese
- Sprinkle with salt and pepper.Pinch kosher salt, Pinch ground black pepper
- Garnish with cilantro.¼ cup cilantro
- Serve with some bread on the side and enjoy!4 slices toasted bread
Notes
- Nutritional information does not include optional ingredients.
Angelina says
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 🙂
Becky Hardin says
That’s so awesome to hear! I’m glad you all love it!
zoe says
was just wondering – does the recipe call for two 24oz cans of tomatoes, or 24oz total (2 12oz cans)?
Becky Hardin says
24 ounces total!