Eggs in Purgatory

by Shawnda on November 17, 2010

in Breakfast,Lighter & Healthier,Mother's Day

Eggs in Purgatory

I go through phases where I like to eat the same thing over and over. Right now, it’s artichoke pesto (yum!) but before we moved, it was Eggs in Purgatory. It was the perfect breakfast and lunch, everyday for about 2 weeks.

Eggs simmered in a simple, spicy tomato sauce. That’s it. It’s that easy. And it’s that delicious. I simmer the eggs just long enough to cook the whites but keep the yolks runny. The yolk makes for a rich addition to the spicy tomato sauce. And I think I’ve just talked myself into making this for breakfast tomorrow :)

Eggs in Purgatory

Eggs in Purgatory

Eggs simmered in a simple, spicy tomato sauce. It makes the perfect breakfast .


  • 1 Tbsp olive oil
  • 1/3 cup chopped white or yellow onions
  • 1/2 tsp red pepper flakes (less if you
  • fresh ground black pepper
  • 1 clove garlic, minced
  • 15 oz can crushed tomatoes
  • salt
  • 4 eggs
  • chopped fresh basil, for serving


  1. Heat olive oil in a saute pan over medium high heat.
  2. Add onions, red pepper, and a generous amount of black pepper and cook until the onions have softened.
  3. Add garlic and cook until the garlic begins to brown.
  4. Add tomatoes, reduce heat, and simmer.
  5. Using a spoon make a well in the tomato sauce and crack an egg into the well.
  6. Repeat for the other 3 eggs.
  7. Cover and simmer for 4-6 minutes for set whites and runny yolks (cook longer for set yolks).


Yields: 4 Servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

Nutritional Information
Calories: 141.8 | Fat: 8.8 | Fiber 2.1
WW Points: 3

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