Description
Eggs in Purgatory is a vibrant and satisfying dish that features perfectly poached eggs nestled in a rich, flavorful tomato sauce. This delightful recipe is quick to prepare, making it ideal for breakfast, lunch, or dinner. With its colorful presentation and robust flavors, it’s guaranteed to impress family and friends alike. Whether served solo or with crusty bread for dipping, this one-pan wonder is a nutritious option packed with vegetables and protein-rich eggs. Enjoy the warmth and comfort of this hearty meal any time of day!
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 medium onion (diced)
- 1/2 red bell pepper (diced)
- 1 medium potato (diced)
- 4 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes
- 5–6 eggs
- Fresh cilantro or parsley (for garnish)
- Optional: sliced avocado and/or cheese, toasted bread
Instructions
- Heat vegetable oil in a skillet over medium heat. Add diced onion, red bell pepper, and potato. Cook for 4-5 minutes until softened.
- Stir in minced garlic and cook for about 1 minute until fragrant. Add crushed tomatoes along with salt, black pepper, sugar, paprika, and cumin.
- Reduce heat to low, cover the skillet, and let the sauce simmer for 3-4 minutes.
- Create small wells in the sauce and carefully crack in the eggs. Season lightly with salt and pepper.
- Cover again and cook on low heat for about 5-8 minutes until egg whites are set but yolks remain runny or cooked to your preference.
- Garnish with fresh cilantro or parsley before serving alongside toasted bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg