For a richer flavor, add a pinch of red pepper flakes to the sauce while simmering. If you don't have passata, you can use crushed canned tomatoes. Be sure to simmer a little longer to reduce the liquid. Fresh basil can be substituted for parsley for a different herbaceous note. To make this dish even heartier, add a handful of cooked chickpeas or cannellini beans to the sauce during the simmering process.
Eggs in Purgatory
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING2 People
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VIEWS15
Experience the rustic charm of Italian cuisine with Eggs in Purgatory, a delightful dish where perfectly poached eggs nestle in a vibrant, garlicky tomato sauce, infused with the briny tang of olives, capers, and anchovies. A quick and satisfying meal that brings a taste of Italy to your table in under 30 minutes. Serve with crusty bread for dipping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol188 mg
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Fiber3 g
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Protein9 g
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Saturated Fat4 g
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Sodium470 mg
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Sugar1 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Your Mise en Place: Gather all ingredients, chop the olives and parsley, crush the garlic, and drain the anchovy. (5 minutes)
02
StepInfuse the Sauce Base: In a skillet, heat the olive oil over low heat. Add the crushed garlic, chopped olives, capers, and anchovy. Sauté gently until the garlic is fragrant, about 1-2 minutes, being careful not to burn the garlic. (2 minutes)
03
StepDevelop the Sauce: Pour in the passata (crushed tomatoes) and water. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld together beautifully. Stir in the chopped fresh parsley and season with salt to taste. (10 minutes)
04
StepPoach the Eggs: Gently crack each egg and carefully slide them directly into the simmering tomato sauce, ensuring they are spaced apart. Cover the skillet and cook until the egg whites are set but the yolks are still runny, approximately 3-5 minutes. (5 minutes)
05
StepServe Immediately: Carefully remove the skillet from the heat. Serve the Eggs in Purgatory hot, spooning the sauce generously over the eggs. Offer crusty bread or toast for dipping into the flavorful sauce and runny yolks. (2 minutes)
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RECIPE REVIEWS
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Kyler Collier
Jun 30, 2025This recipe is a keeper!
Katlyn Schumm
Jun 26, 2025I used canned diced tomatoes instead of passata and it worked great.
Tania Kerluke
Jun 18, 2025The sauce was amazing, and the eggs were perfectly poached. Thank you for the recipe!
Zoey Borer
Jun 14, 2025The anchovy adds such a depth of flavor. Don't skip it!
Bobbie Homenick
Jun 6, 2025I added a bit of chili flake for some heat and it was perfect.
Winifred Davis
May 26, 2025So much flavor for so little effort. A great way to start the day!
Eduardo Nolan
May 22, 2025My family loved this! Will definitely make it again.
Abdullah Swaniawski
May 10, 2025This was so easy and delicious! My new favorite breakfast.
Alexis Crist
May 9, 2025Simple, flavorful, and quick – exactly what I was looking for.