Eggs in Purgatory Recipe


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Eggs in Purgatory Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 - Large Eggs
  • 14.5oz - Diced Tomatoes (1 Can)
  • ¼ Tsp - Red Pepper Flakes
  • 1 - Garlic Clove (Minced)
  • 1 TBSP - Extra Virgin Olive Oil
  • 1 - Loaf of Crusty Bread
  • Freshly Grated Parmesan Cheese
  1. Crack eggs into a small bowl. Make sure all shell pieces are removed. Set aside.
  2. Heat a medium-large skillet over medium heat. Add olive oil, red pepper flakes and minced garlic.
  3. Allow to cook for 1 minute until flavors become fragrant.
  4. Gently add in entire can of diced tomatoes.
  5. Carefully slip in eggs making sure to separate them a little. Don't cover the yolk with the tomato or juices unless you want a more solid yolk.
  6. Grate some Parmesan cheese over the whites and tomato.
  7. Partially cover and allow to cook for 5 minutes. (The tomato should be consistently bubbling.)
  8. When whites have mostly set, remove from heat, and grate some more Parmesan cheese.
  9. Serve warm with toasted crusty bread.

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

3 thoughts on “Eggs in Purgatory Recipe

  1. Pingback: In The Kitchen With Lupo Verde: “Green Wolf” Cucina & Bar Now Serving Brunch | Exploring Food & Drink in D.C.

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