Egg In Purgatory Recipe

Prepare sauce base

Heat a wide, oven-safe skillet (10–12 inches) over medium heat. Add 2 tablespoons olive oil. When shimmering, add the 4 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes. Sauté, stirring constantly, until garlic is fragrant and just starting to color, about 1–1½ minutes; do not let it burn.

Build sauce

Stir in 1 tablespoon tomato paste and cook 30 seconds to caramelize. Pour in the 28 oz crushed tomatoes, stir to combine, then add 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar if using. Bring sauce to a gentle simmer over medium-low heat.

Simmer and finish sauce: Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, 10–12 minutes. Taste and adjust seasoning. Stir in torn basil leaves and remove from heat. Keep sauce warm in the skillet; if it cools too much before the eggs go in, rewarm over low heat.

Make wells and poach eggs in sauce

Preheat oven to 375°F (190°C) if you plan to finish in oven (optional). Use the back of a spoon to make four shallow wells in the simmering arrabbiata sauce in the skillet. Crack one large egg into a small bowl, then gently slide the egg into a well. Repeat with remaining eggs. Sprinkle each egg lightly with a pinch of the 1 teaspoon salt reserved for eggs.

Cook eggs: Cover the skillet with a lid and cook over low heat until whites are set and yolks reach your desired doneness: about 6–8 minutes for runny yolks, 8–10 minutes for jammy yolks. Alternatively, place the uncovered skillet in the preheated oven and bake 6–9 minutes for runny to jammy yolks. Keep an eye to avoid overcooking.

Finish and serve: Once eggs are cooked, remove skillet from heat. Sprinkle the 1 cup grated Parmesan evenly over the sauce and eggs so it melts slightly from residual heat. Scatter 2 tablespoons chopped parsley and additional torn basil if desired. Grind black pepper to taste. Serve directly from skillet with garlic bread on the side for dipping.

Prepare garlic butter

While the sauce simmers, preheat your oven to 400°F (200°C) if you plan to toast bread in the oven. In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 1 tablespoon finely chopped fresh parsley, 1 teaspoon salt, and 1 tablespoon olive oil. Mix until smooth.

Spread and toast: Slice the baguette or loaf in half lengthwise or into 1-inch slices. Spread the garlic butter mixture evenly over cut sides. Place bread on a baking sheet, buttered side up, and toast in the preheated oven until golden and crisp at the edges, about 6–8 minutes. For extra color, switch to broil for the last 30–60 seconds, watching closely to prevent burning. Alternatively, toast in a skillet over medium heat until browned.

Finish: Remove garlic bread from oven, let rest 1–2 minutes, then slice if needed. Serve warm alongside the skillet so guests can dip the bread into the arrabbiata and runny egg yolks.