Eggs in Purgatory with Eggplant

Eggs in Purgatory with Eggplant
Eggs in Purgatory with Eggplant
Julie Ruggirello

Eggs in Purgatory with Eggplant

Poach eggs in a quick tomato sauce with eggplant for a hearty dish that will hit the spot for breakfast, lunch, or dinner. Serve with lots of crusty bread to dip in the sauce.

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Deliver Ingredients
8 eggs


  • 2 Tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • ¼ Teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 1 small eggplant, diced
  • 2 Tablespoons tomato paste
  • 1 28-ounce can whole peeled tomatoes
  • 1 Teaspoon dried oregano
  • 8 eggs
  • Italian bread, for dipping


In a tall-sided large saucepan, heat the oil over medium heat. Add the onions and sauté until translucent, about 7 minutes. Add the garlic, red pepper, some salt and pepper, and sauté until fragrant, about 3 minutes. Add the eggplant to the pan and cook until softened slightly, about 5 minutes.

While the eggplant cooks, crush the tomatoes by hand and set aside for later use.

Add the tomato paste to the pan and cook until it becomes brick red, about 3 minutes. Add the tomatoes, oregano, and a bit more salt and pepper to the pan. Fill up the tomato can halfway with water and add to the pan. Cook, stirring occasionally, until the liquids reduce by about half, 45 minutes.

Create 8 little craters in the sauce. Crack the eggs, one at a time, into a small bowl or ramekin and place an egg in each spot created in the sauce. Sprinkle the eggs with some salt and pepper, and cover the pan until the eggs are cooked through, but still runny in the middle, 2 minutes. Serve with crusty Italian bread.

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.