Eggs in Purgatory

 

• right, eggs in purgatory is a game-changer. Because you’re not cooking the eggs on the direct heat of the skillet, they’re much less likely to overcook. Instead, the sauce (and oven) gently heat them until they reach runny-yolk-perfection.
• Breakfast or Dinner: You Decide. Since eggs in purgatory takes just 30 minutes to throw together, we eat it just as often for dinner as we do for brunch. As with Spinach Quiche and French Omelettes, it’s become a breakfast-for-dinner staple in our house.
• Healthy and Budget-Friendly. Italian shakshuka is a nutritious, highly satisfying meatless main that’s budget-friendly too. I’ve seen countless versions of eggs in purgatory on brunch menus everywhere from New York City to San Francisco, but it’s so easy and affordable to make at home (like Sweet Potato Hash), there’s really no need to eat them out at a swanky restaurant.

• Key Ingredients

  You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Tomato Pasta Sauce. A serious shortcut.
• Chickpeas. While chickpeas aren’t 100% traditional for eggs in purgatory, I now can’t imagine the recipe without them (they’re also my favorite add-on to this Italian Chopped Salad). They add a pleasant texture, work well with Italian flavors, and add a boost of protein for a tiny price tag.
• Eggs. While I love a good Egg White Frittata, I also can’t say no to a perfectly poached egg with a beautiful runny yolk. So delish!
• Baby Spinach. Kale or chard are great alternatives to baby spinach in this dish if it’s what you prefer or have on hand.
• Garlic and Onion. I’m always amazed how much a little sautéed fresh garlic and onion can jazz up a jar of store-bought tomato pasta sauce.
• Parmesan Cheese. Adds just the right about of salty, cheesy flavor and richness. A little crumbled feta cheese or goat cheese would also be a lovely addition to this easy eggs in purgatory recipe. Or, try eggs in purgatory with ricotta dolloped into the sauce before baking.
• Red Pepper Flakes. Is eggs in purgatory spicy? It’s up to you! Feel free to adjust the amount to suit your personal taste preferences. Or just use black pepper for a milder version.
• Fresh Basil. Along with the Parm, basil really brings the Italian flavor to eggs in Purgatory.
• Baguette. Make sure to have a few slices of your favorite crusty bread on hand to soak up every last drop of the tasty sauce. (This Rosemary Olive Oil Bread or No Knead Focaccia would be scrumptious, or try pita bread or Homemade Naan.)

• Prepare (photo 1). Preheat your oven to 375 degrees F. Make the sauce.

  Add the Egg (photo 2). Make four indentations in the sauce and crack an egg into each.

  Bake (photo 3). Sprinkle with cheese and then bake until the eggs are set and the sauce is bubbly. Garnish with basil and serve. ENJOY!

• Recipe Variations

  • Switch Up the Beans. For an extra-creamy twist on eggs in purgatory with beans, swap the chickpeas for cannellini or Great Northern beans.
  • Try Different Herbs. This savory egg dish also pairs nicely with fresh parsley, oregano, or even fresh cilantro.
  • Veg Out. Give your eggs in Purgatory a boost of nutrients (and fiber!) by cooking green or red bell pepper, sliced mushrooms, or diced zucchini with the onions.

  • What to Serve with Eggs in Purgatory

    • Fresh Fruit. Keep it simple and serve what you have on hand or make Fruit Salad.
    • Potatoes. Pair your savory breakfast bake with Hash Brown Casserole or Sweet Potato Hash Browns.
    • Bread. Looking for some additional bread options? Crock Pot Bread would be fantastic here too!
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