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Eggs In Purgatory

Active Time: 20 minutes
Total Time: 40 minutes
  • Gluten Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

This is similar to Shakshuka, which has been really popular recently (we have a great Green Shakshuka recipe in the archives) but the Italian version. It’s a fun way to eat eggs for dinner or makes a wonderful family style brunch dish.

Ingredients

  • 2 cloves Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Unsalted Butter (divided)
  • 12 teaspoon Red Pepper Flakes (or less, to taste)
  • 1 28-ounce can Whole Tomato
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper (freshly cracked)
  • 14 cup Parmesan Cheese (freshly grated, plus more for serving)
  • 6 Eggs
  • 3 cups Arugula (or salad greens, baby kale or spinach)
  • 1 teaspoon Balsamic Vinegar
  • 1 Baguette (or bread of choice)

Cooking Instructions

  • 1. GARLIC

    Thinly slice the garlic.

  • 2. SAUTÉ

    In a large skillet over medium heat, heat oil and add 1 Tablespoon of the butter. Add the garlic and red pepper flakes. Cook for about 45 seconds.

  • 3. TOMATOES

    Add can of whole tomatoes and the juice to the skillet, along with the remaining butter. Season with salt and pepper. Crush tomatoes with a potato masher or big spoon until they're all broken up. Simmer for 25 minutes, continuing to crush larger pieces of tomato.

  • 4. EGGS

    Stir parmesan into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness - about 3 minutes for set whites and runny yolks, 5 minutes for more well-done eggs. For fully done eggs cover the pan, too.

  • 5. ARUGULA

    Wash and dry the greens. Drizzle with balsamic and a pinch of salt to taste.

  • 6. SERVING

    Remove from heat. Top the pan generously with the arugula and serve with crusty bread.

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Substitutions

  • GLUTEN FREE:
    omit bread or serve with GF bread
  • DAIRY FREE/VEGAN:
    omit cheese and see above for a different egg idea
  • EGGS:
    seems funny but you could omit them and poach silken tofu, large cubes of white fish like cod or halibut, or shrimp instead. I’d even try veggies sausages or cauliflower steaks too. Adjust cooking time
  • WHOLE TOMATOES:
    any canned tomato is ok
  • KIDS CORNER:
    my kids won’t eat red sauce (much to my embarrassment) so I would fry them an egg on the side and serve with toast and a cucumber or seaweed chips

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Lift the eggs out of the tomato sauce and serve with a little extra sauce on the side, or not
  • Serve toast with butter and garlic powder, baked or broiled; or top with peanut/nut butter
  • Dress the spinach lightly with a dressing they like (ranch?), or leave it raw
  • Slice asparagus in half lengthwise or leave it whole
  • Swap asparagus for frozen peas, snap peas, broccoli, etc., or cook both so there’s one vegetable they accept
  • Serve with a portion of shredded cheese or yogurt for calcium

For Toddlers

  • Cut up the egg into manageable pieces, consider cooking their egg longer to set the yolks more firmly

For Choosy Eaters

  • Add eggs to a small ramekin and bake in the oven at 350 for about 15 minutes; or hard-boil, scramble, or fry the kids eggs to taste
  • Consider adding meat or fish if they eat aren’t vegetarian

Prep Ahead & Use It Up

Cook the tomato base up to 6 days ahead. Reheat in a sauté pan and then proceed with the eggs

Rate this recipe:
4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5 (4 votes, average: 5.00 out of 5)
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