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Eggs in Purgatory


Eggs in Purgatory

An idea taken straight from my Nonna's kitchen, with some modern and time-saving techniques for the not-so-skilled Italian cooks out there, this recipe is my favorite childhood breakfast (except for my dad's specialty, banana pancakes). So whether it's for breakfast-for-dinner, or you're whipping this up for Sunday brunch, the hearty Italian dish is sure to win over your audience's heart — so long as they like sauce and eggs. 

Click here to see Fall in Love with Breakfast Again — at Dinner.


  • 2 Tablespoons olive oil
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • One 15-ounce can tomato sauce
  • Half 15-ounce can petite diced tomatoes
  • 1/2 Cup fresh basil leaves, torn into pieces
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 loaf French bread, toasted and sliced


In a deep sauté pan, heat the olive oil over medium heat. Add the onion and garlic. When the onion turns golden, add the tomato sauce and diced tomatoes. Cover and simmer for 5 minutes. Add the basil leaves, and season with salt and pepper, to taste. Stir, cover, and let sit for another 10-15 minutes.

Crack the eggs directly into the sauce and cook, uncovered, for about 5 minutes, or to your liking. (Follow normal guidelines for poaching eggs, noting that you may need to add time due to the reduced heat of the sauce). 

Serve in bowls alongside toasted bread for dipping!