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–+ servings
overhead view of shakshuka in a cast iron skillet.
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5 from 1 vote

Eggs in Purgatory Recipe

Eggs in Purgatory is one of my favorite low-effort, high-reward breakfasts. Soft-cooked eggs simmer in a warm, spicy tomato sauce and stay perfectly runny.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: brunch, lunch, Main Course
Cuisine: American
Servings: 5 people
Calories: 325kcal
Author: Becky Hardin

Equipment

  • Cast Iron Skillet

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, diced***
  • 5 large eggs

For Serving (Optional)

  • ⅓ cup crumbled goat cheese ****
  • ¼ cup chopped fresh cilantro
  • 5 slices toasted bread

Instructions

  • In a cast iron skillet, heat the olive oil over medium heat.
    3 tablespoons olive oil
    oil in a pan.
  • Add the onion and garlic and sauté for 6 minutes, until golden brown.
    1 onion, 2 cloves garlic
    finely chopped onion and garlic in a pan.
  • Add the whole peeled tomatoes and smash them lightly with a wooden spoon.
    24 ounces whole peeled tomatoes
    whole peeled tomatoes stirred into sautéed garlic and onions in a pan.
  • Add the whole cherry tomatoes, plus the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.
    1 cup cherry tomatoes, ½ teaspoon ground cumin, 1 cinnamon stick, 1 teaspoon chili flakes, ½ cup water
    cherry tomatoes, cinnamon, and cumin simmering with whole peeled tomatoes, onion, and garlic.
  • Add the butter and let it melt.
    1 tablespoon unsalted butter
    adding butter to shakshuka sauce in a pan.
  • 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
    five raw eggs cracked into shakshua sauce in a pan.
  • Season with salt and pepper as desired. Sprinkle goat cheese and cilantro over the top. Serve with crusty bread to scoop up all that yummy sauce!
    ⅓ cup crumbled goat cheese, ¼ cup chopped fresh cilantro, 5 slices toasted bread
    overhead view of eggs in purgatory topped with goat cheese and cilantro.

Video

Notes

Yield: This recipe makes 5 servings. A serving is 1 egg, a heaping scoop of sauce, and a slice of bread.
*Use crushed tomatoes for a smoother sauce.
**I like the pop of freshness these add. You can use grape tomatoes, fresh diced tomatoes, or more canned tomatoes if you prefer.
***For a dairy-free option, use extra olive oil or omit (though the sauce may turn out a bit thinner).
****Feta also tastes great!
Tips:
  • A 10-12 inch skillet works best. Too small and your sauce will be deep and the eggs won’t cook evenly; too large and the sauce may reduce too quickly.
  • Make sure the skillet is well-oiled to avoid any hot spots.
  • For a milder flavor, halve the chili flakes.
  • The sauce should be thick and scoopable. If it reduces too much, add 1–2 tablespoons of water. If it looks thin, simmer uncovered for a couple minutes before adding the eggs.
  • Crack each egg into a small bowl first, then slide it into the divot for cleaner placement and no shell pieces.
  • The whites should be set but the yolks should still jiggle slightly.
  • If you prefer runny yolks, start checking the eggs at the 7-8 minute mark. For firmer yolks, cook up to 12 minutes. 
  • This is meant to be eaten straight from the skillet with bread, almost like a dip with eggs baked in.
Make-Ahead:Prep the sauce up to 24 hours ahead. When ready to serve, warm it, nestle in the eggs, and cook as directed. This shortens morning prep to under 10 minutes.
Storage: Eggs in Purgatory are best enjoyed right away, but you can refrigerate extra tomato sauce for up to 3 days. To Reheat, rewarm the sauce and serve it with a freshly cooked egg.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 24g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 467mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 980IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 4mg