Eggs in Purgatory

Eggs in Purgatory
Staff Writer
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
96
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! 

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
9g
38%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
88µg
13%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
138µg
100%
Calcium, Ca
59mg
6%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Phosphorus, P
19mg
3%
Sodium, Na
1mg
0%
Water
31g
1%

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.