Eggs in Purgatory

  • serves 6 - 8

Courtesy of Dominic Paul of Wilf & Ada's

11 Ratings
Directions for: Eggs in Purgatory


¼ cup olive oil

2 - 3 cloves garlic, finely chopped

1 (28-oz) can whole Italian plum tomatoes, crushed

1 tsp cayenne

1 tsp ground black pepper

12 - 16 eggs

Salt, to taste


Grana Padano or Parmesan


1. In a large pot, heat olive oil over medium heat.

2. Add garlic and stir while cooking for 1 to 2 minutes, until garlic starts to cook but not brown.

3. Stir in the tomatoes, cayenne, black pepper, and salt to taste.

4. Lower heat to low and simmer for 5 minutes over medium heat; season with salt and pepper, to taste.

5. Ladle ½ cup to ¾ cups of sauce into a small pot.

6. Crack two eggs into the pot and simmer over low heat until eggs are cooked.

7. Pour contents into a small bowl and garnish with fresh arugula and cheese, to taste.

8. Repeat with remaining eggs and sauce.

Tips and Substitutions

Special equipment: Large pot, small pot

Leftover sauce can be refrigerated and served for up to a week, if covered properly.

See more: Breakfast, Brunch, Eggs/Dairy, Tomatoes, Vegetables


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