Eggs In Purgatory Recipe

Sauté aromatics

Warm a 10-inch ovenproof skillet or sauté pan over medium heat. Add 2 tablespoons olive oil. When the oil shimmers, add the diced onion and sauté until translucent and soft, about 6–8 minutes. Stir occasionally so it browns evenly but doesn't burn.

Add garlic and tomato paste

Add the minced garlic and 1 tablespoon tomato paste to the pan. Cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.

Build the pomodoro

Pour in the 28 oz crushed tomatoes, stir to combine with the aromatics. Add 1/4 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir in the torn basil leaves. Bring the sauce to a gentle simmer over medium-low heat.

Simmer to thicken

Reduce heat to low and let the sauce simmer gently, uncovered, stirring occasionally, until it thickens slightly and brightens in color, about 12–15 minutes. Taste and adjust seasoning with a pinch more salt or sugar if the tomatoes taste too acidic.

Stir in 1 tablespoon Calabrian chile paste (or chopped Calabrian chiles with a little oil) and 1/4 teaspoon red pepper flakes, mixing thoroughly into the simmering pomodoro. Allow the sauce to meld for 2–3 minutes so the chile flavor distributes evenly. Taste and add more chile paste if you prefer stronger heat.

Make wells and add eggs

Using the back of a spoon, make four shallow wells in the simmering sauce. Crack one egg into a small bowl and gently slip it into a well; repeat with the remaining eggs so each egg sits in its own well. Spoon a little hot sauce over the egg whites (not the yolks) to help them set evenly.

Cook the eggs

Cover the skillet with a lid or tightly with foil and cook over low heat until the egg whites are set but yolks remain runny, about 6–9 minutes depending on desired doneness. For firmer yolks cook 10–12 minutes. Alternatively, place the uncovered skillet in a preheated 375°F (190°C) oven and bake 6–10 minutes.

Finish and garnish

When eggs are cooked to your liking, remove the skillet from heat. Sprinkle the grated Pecorino Romano (2 tablespoons) over the sauce and eggs. Scatter the chopped parsley over the top. Grind a little extra black pepper if desired.

While the sauce simmers or when the eggs are about 3–4 minutes from done, heat a separate skillet or grill pan over medium heat. Brush both sides of the 4 bread slices with butter or olive oil. Toast the bread until golden and crisp, about 1–2 minutes per side. Keep warm in a low oven if needed.

To serve, transfer the skillet of eggs in purgatory to the table (use a trivet). Serve with toasted bread slices for scooping the sauce and eggs. Recommend passing extra Calabrian chiles or chili oil at the table.