Eggs in Purgatory

Staff Writer
Eggs in Purgatory
Eggs in Purgatory
Tyler Sullivan

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.

3
Servings
399
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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! 

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
19g
29%
Sugar
11g
N/A
Saturated Fat
4g
22%
Cholesterol
320mg
100%
Protein
19g
38%
Carbs
40g
13%
Vitamin A
194µg
22%
Vitamin B12
0.8µg
12.8%
Vitamin B6
0.5mg
23.5%
Vitamin C
22mg
36%
Vitamin D
2µg
N/A
Vitamin E
5mg
24%
Vitamin K
30µg
38%
Calcium
137mg
14%
Fiber
5g
22%
Folate (food)
95µg
N/A
Folate equivalent (total)
152µg
38%
Folic acid
34µg
N/A
Iron
6mg
31%
Magnesium
62mg
15%
Monounsaturated
10g
N/A
Niacin (B3)
4mg
22%
Phosphorus
286mg
41%
Polyunsaturated
3g
N/A
Potassium
801mg
23%
Riboflavin (B2)
0.8mg
44.2%
Sodium
1178mg
49%
Thiamin (B1)
0.8mg
56.5%
Zinc
2mg
14%

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