Eggs In Purgatory Recipe

Heat a 10-inch ovenproof skillet over medium heat. Add 2 tbs olive oil. When shimmering, add the diced onion and a pinch of salt. Sauté, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, Calabrian chili paste, dried oregano, red pepper flakes, sugar, ¾ tsp salt and ¼ tsp black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes until slightly thickened. Taste and adjust seasoning if needed. Stir in the chopped fresh basil off the heat.

Preheat the oven to 400°F (200°C) while the sauce simmers.

Make two shallow wells in the simmering tomato sauce with the back of a spoon, spaced so there’s room between eggs. Gently crack one egg into a small bowl, then carefully slide it into one well; repeat with the second egg. Sprinkle the egg whites lightly with 1/4 tsp salt and 1/8 tsp pepper.

Crumble the goat cheese evenly around (and a bit on) the eggs so some will melt into the sauce and some will remain creamy on top.

Transfer the skillet to the preheated oven and bake until the egg whites are set but yolks remain runny, about 7–9 minutes. For slightly firmer yolks, bake 10–11 minutes. Watch closely to avoid overcooking.

Remove the skillet from the oven and let rest 1 minute before finishing touches.

While the eggs bake, make the quick pesto: combine 1/2 cup basil, 2 tbsp parmesan, 1 tbsp toasted pine nuts, 1/2 clove garlic, 3 tbs olive oil, 1/2 tsp lemon juice and 1/8 tsp salt in a small food processor or blender. Pulse until relatively smooth but still slightly textured, scraping down sides once. If too thick, add up to 1 tsp extra olive oil to loosen.

Transfer pesto to a small bowl and set aside at room temperature until plating.

Make-ahead note (optional)

If you want to serve immediately and have limited time: preheat oven to 475°F (245°C) and proceed. Otherwise, allow dough to rest for 20–30 minutes for a bit more lift.

In a medium bowl whisk warm water and 1/2 tsp yeast until dissolved. Add 1 tbs olive oil, 1/2 tsp salt and 1.25 cups flour. Stir with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 4–5 minutes until smooth and elastic (or use a stand mixer with dough hook).

Shape dough into a small disk, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rest 15–30 minutes at warm room temperature.

Preheat a baking sheet or pizza stone in the oven at 475°F (245°C) for at least 10 minutes. On a lightly floured surface, roll the dough thinly into an approximately 8-inch oval. Brush lightly with 1 tsp olive oil and sprinkle 2 tbsp grated parmesan evenly over the top.

Transfer dough to the preheated baking sheet or stone (use parchment if easier) and bake 8–10 minutes until edges are golden and parmesan is crisp. Remove and keep warm. For extra crispness, broil 30–60 seconds—watch carefully.

Spoon the skillet eggs and tomato sauce onto plates or serve skillet-family style. Drizzle small spoonfuls of basil pesto over the eggs and sauce, then scatter torn fresh basil leaves and a light pinch (1/8 tsp) of red pepper flakes if using.

Finish with a 1/2 tsp drizzle of extra-virgin olive oil. Serve immediately with warm parmesan flatbread on the side for dipping.