Eggs in Purgatory (or Basically, Italian Shakshuka!)
Soft-cooked eggs simmered in a robust tomato sauce flavored with garlic, herbs, and red pepper flakes. This Eggs in Purgatory recipe requires a handful of ingredients and is ideal to serve for breakfast, brunch, lunch, or even dinner!
Nutrition Facts
Ingredients
Instructions
INFUSE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns.
SAUCE: Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt.
SIMMER: Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs.
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Reviews from the Original Source
I've been eyeing this dish for quite a while & finally decided to go for it on this rainy morning.
OMG- easy & delicious! Do not skip the infusing step - it's a game-changer. I had overflowing basil from my garden to use & this was the perfect use.
I cooked the eggs 3min to medium. Sprinkled fresh parm right in the pan with the additional herbs, after cooking.
Huge hit, HUGE!
We first found this in Positano 2022, then again in Perth, Australia, May 2023.
This is a perfect, weekend, comfort breakfast! ...... but who says Im going to stop there! Full of flavour. Great nutritional value. A great way to please your partner, family or friends dropping in for breakfast or brunch. This is one of those dishes everyone will love you for! Simple but fantastic!
This was great, and husband loved it too. I was tempted to breeze through the olive oil, garlic and red pepper step, but glad I didn’t and really gave those things time to simmer together as it really gave great depth of flavor for such a quick sauce. Highly recommend this one, I’ll be making it again for sure!
I was looking for a eggs in purgatory recipe + saw yours - which looks delish.
I was using a leftover Romanesco sauce + a beer grain bread I had made, but plan on trying yours next time. I have already saved it.
I'm giving you a 5 * rating because I'm confident your sauce will be perfect as written.
I once worked in a stellar Italian restaurant that was attached to a hotel. The brunch menu had eggs fra diavolo, served with grilled housemade ciabatta. I think, if I have to choose a favorite dish after all those years, it’s this.
Just discovered your site thru a Pinterest post, tried this recipe this morning. It was great! Easy to make, simple ingredients, good flavor. Will make again. Trying your chicken balsamic pan friend chicken tonite-can’t wait. :)
The best part was the no knead bread! It was amazing!!
This was so good! I followed the recipe and added some additional herbs (I love fresh herbs). I ate mine with Jicama and fresh veggies and my husband used the bread. He asked me to make it again soon--and he does not usually enjoy things like this. THANK YOU!
Made your recipe this morning, it turned out awesome, i did improvise a bit, because I like my eggs cooked a just a bit, so I added a sprinkle of Mozzarella and finished in the oven....super
Loved it!
Very flavourful.
Also reminded us of Positano (May 2018).
LOVE your blog.
Thank you, Marzia.
Did you make this recipe?
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