Eggs in Purgatory, but tastes like heaven
Pairing tomato sauce with eggs may seem like an unlikely flavor combination. To me, it’s heavenly.
My Sicilian father would make a variety of egg dishes; fried peppers and eggs, spinach and eggs, meatloaf with eggs; basically frittatas using freshly cooked veggies or leftovers from last night’s dinner. For many years, I worked right around the corner from his house. I would stop by for lunch to visit with him, and of course, be treated to a home cooked meal. I honestly have to say, growing up I had never heard this egg dish referred to as such. It was simply poached or simmered egg in tomato sauce. Years later, I heard this interesting and somewhat fitting name.
When cooked perfectly and served, the eggs break to release their yolk creamy richness into the sauce. Follow with toasted garlic-rubbed rustic bread sopping up the excess. Being a spicy girl, I add crushed red pepper to my simmering sauce and a touch of cream at the end to lighten and soften the sauce. Serving with a spoonful of ricotta cheese and fresh herbs on top adds an extra creamy and fresh taste.
Eggs in Purgatory
1 tablespoon olive oil
1 15 oz can fire roasted tomatoes, pureed
2 garlic cloves, lightly smashed
Kosher salt and freshly ground pepper
Pinch of red pepper flakes, optional
4-5 Basil leaves, roughly torn
1 tablespoon heavy cream
4 large eggs
2 -3 tablespoons freshly ground parmesan cheese
In a medium skillet, heat the olive oil and toss in the garlic. Gently simmer the garlic for one minute, then adding in the tomato sauce, basil leaves, crushed red pepper and salt and pepper to taste. Allow to simmer, occasionally stirring for about 15 minutes. Meanwhile, crack each egg into a separate cup so that dropping the egg into the sauce will be easier. When the sauce has simmered for 15 minutes and slightly thickened, remove the garlic and stir in the tablespoon of cream. Using a spoon make a well in the sauce to gently slide in an egg, repeating for all four eggs. Sprinkle on the parmesan cheese, cover and cook for about 3-5 minutes or until eggs are set to your preference. I have occasionally either placed the skillet under the broiler to finish or in a 350 degree oven for a few minutes to complete set the eggs. Serve with toasted rustic bread and if you don’t mind garlic in the morning, use the simmered garlic cloves to rub over the bread! Serves 2.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
Maris(In Good Taste)
this looks quite delicious. Sounds like your dad was an excellent cook!
No way – not unlikely at all! Eggs and tomato sauce go amazingly together and your dish looks wonderful! I posted a baked egg and tomato chutney breakfast pot a few weeks ago which is delicious. I’d say eggs and red wine is a weird combo though. Eggs poached in red wine is a popular regional dish in France which I must get around to trying one day I think!
Lisa (Smart Food and Fit)
Actually this looks delicous, Sounds like your dad and my dad have lot’s in common, my mom would alway make him a fritatta for dinner when he got home late. Now, I do the same only because it’s so easy and cheap to make, Eggs are the perfect protein. I could eat this for dinner,actually we had eggs for dinner last night, frittata with fried peppers on toasted ciabatta bread! I have to try your version out!
Lisa, this WAS my dinner too!! I love having easy egg dishes for dinner. Not so for my son tho! My dad cooked like he was still living in Sicily and unfortunately I nothing was really written down so I just go with what I remember!
What a cool recipe. It looks divine!
Same team here… I find nothing wrong with tomato sauce an a fried egg, to me it’s a match made in heaven!
I could have some right now…
Barefeet In The Kitchen
This looks like my kind of eggs! I am saving this recipe. thanks!
Rufus' Food and Spirits Guide
That looks beautiful and I know it tastes great. (Ha, we have a post on this coming soon. Given our cooking tendencies and family backgrounds, I’m surprised we haven’t had that happen before!)
I know what you mean, you’ve posted some recipes that I either just had made or was about to!! I’ll be looking forward to seeing your version!
I love egg and tomato together, this looks great and very simple to make!
My husband would prefer I top EVERYTHING with eggs. EVERYTHING. We need to try this one!
Yep, my Calabrese family used to do this too! It´s wonderful. Here in Spain they have a very similar dish called Huevos a la Flamenca which also includes a few peas and some slices of jamon…wonderful!
I think many of the people with an Italian background have experienced eggs in so many wonderful ways. One of my husband’s favorite lunches is peppers and eggs. We have Italian frying peppers growing in the garden now.
Anything with eggs and tomatoes is a winner!! Have you ever tried huevos rancheros? It is the same principle!!! Simply delicious!!!!
Looks wonderful! I’ve never had anything like that before.
Eggs and tomato sauce are my husband’s favorite food!
yours look heavenly 🙂
Geni - Sweet and Crumby
Oh this is heavenly! Your eggs look cooked to perfection and happily bathing in the beautiful sauce. I love your ideas of adding a touch of cream and then ricotta with fresh herbs on top. As if heaven could get any better…
I would’ve never thought of this combo. I’ll have to try it!
Nuts about Food
What can I say? Buonissimo!
I love the combination of egg and tomato Linda – it reminds me of huevos rancheros – a breakfast favourite of mine… your dish looks fabulous and the basil leaves mixed in sound deliciious too. Mmm….
Not unlikely at all–this sounds amazing Linda! The basil sounds like it would pair wonderfully with the eggs and tomato sauce.
These look like heaven too! I would love this for a light dinner! Sometimes I love eggs for dinner.
Raquel @ Erecipe
I love the title really interesting =) it really catch my attention.
I have always wanted to try this because it looks so fantastic and gorgeous and just yummy! Your dish is amazing. Perfect picture, perfect light and the perfect way to get me inspired to make it. I am loving this post and recipe. Top 10 fav!
gee… thank you! I’m flattered by your comment as I view your blog so very well done; always delivering excellent recipes, photos and reading!
I love eggs with tomato sauce and, like your Father, I’ll put eggs with just about anything. And a left-overs based frittata is simply heaven on a plate. Thanks for sharing.
TOTALLY GONNA MAKE THIS, it sounds so delicious!! I’ll send you a picture when I do :]
Food, Flowers, Herbs and Life!
Lovely recipe! I generally use fresh tomatoes in my frittatas, but this I have to try!
You have a smart father! I love eggs and yes they match with tomato sauce for sure 🙂
I love the name of the dish!
We have a dish we name spinach narcissus because the dish looks like dafodils
Love the name and love the combo! I think I might love eggs more than an ordinary person should, though….
Saw this prepared on TV today and thought of your recipe, found it, and made yours for dinner. It was delicious and I just had to tell you so. Best of all: there’s plenty of sauce left over for at least one more meal. Yay!
I know you’re busy, so, no need to reply. We’ll catch up later. Take care till then.