Heavenly Eggs in Purgatory: A Flavorful One-Pan Wonder

Enjoy this delicious Eggs in Purgatory recipe, a comforting Mediterranean dish with poached eggs in rich tomato sauce.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
2 cloves Garlic Minced; fresh is best.
1 teaspoon Red Pepper Flakes Adjust based on personal spice preference.
1 can Whole Plum Tomatoes Can use fresh tomatoes during peak season.
1/4 cup Fresh Basil Reserve some for garnish; can substitute with oregano.

For the Eggs

4 large Eggs Ensure freshness.
to taste Salt
to taste Pepper
1/2 cup Grated Parmesan Cheese Optional; can use nutritional yeast for dairy-free version.

Equipment

Skillet

Method

Step-by-Step Instructions

Heat the oil in a skillet over medium heat for 1-2 minutes until shimmering.
Sauté minced garlic cloves and red pepper flakes in the hot oil for 2-3 minutes.
Add canned whole plum tomatoes and break them apart; stir in most of the fresh basil and let simmer for 8-10 minutes.
Crack the eggs into small bowls; carefully slide each egg into the simmering sauce.
Season eggs with salt and pepper and sprinkle grated Parmesan around them.
Cover the skillet and cook for 5 minutes on medium-low heat.
Garnish with remaining fresh basil and serve with crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg

Notes

Perfect for busy weeknights; can be stored and reheated easily. Fresh ingredients matter for best flavor.

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