Eggs in Purgatory {Portion Fix/21 Day Fix}

Ever heard of Eggs in Purgatory? I hadn’t until I was looking for a new way to fix eggs. (Long story…. that includes a 3 year period when I gave them up and then adding only one at night occasionally.) But back on topic… Eggs in Purgatory are simply eggs poached in a thick spicy tomato sauce. 

The pretty runny yolk comes peeking thru the cheese and sauce around it. A sprinkle of red pepper flakes or Extra Spicy Mrs. Dash can take those eggs from purgatory to hell!! 

There is a similar dish called Shakshuka. It is a Northern Africa egg dish with cumin and peppers in it. Eggs in Purgatory/Hell are sometimes called “Italian Shakshuka”. Those Italian flavors were what I wanted. 

Trust me there are a zillion Eggs in Purgatory recipes out there!!  But most of them only require a handful of pantry ingredients. My basic approach to ANY new recipe is to try a couple of recipes following them word for word. Then I set out to make a version of that taste that accentuates my favorite blend of flavors. It took me a couple of tries to settle on my version, but I NAILED it!

What ingredients go into Eggs in Purgatory?

One of the reasons I love this recipe so much is because I usually have everything I need for it on hand.                   

• canned diced tomatoes, low sodium
• diced onion
• spices
• eggs
• shredded mozzarella cheese
• red pepper flakes or Extra Spicy Mrs. Dash
• optional- fresh basil

I have some of the cutest little cast iron skillets that are PERFECT for this recipe. Only big enough for a single serving, so that is what my recipe will be for. You could certainly use a bigger pan and multiply the ingredients if you wanted to make more than a single serving. 

Let’s start cooking!

I start by sauteing my diced onion. Quick confession… when I am in a hurry I throw my onion in a bowl with a tablespoon of water and lid or plastic wrap. Then microwave it for up to a minute and just add them to my pan like I took the time to saute them. (Make sure to drain the “juice” from the onions)

I use “petite” diced tomatoes but regular-sized ones would work just fine. Spoon them out of the can making sure to get some of the juice from the can in each spoonful. The picture is of 1 cup of tomatoes and juice. Add the spices to the little pan. Adjust them to your taste. You can include the “heat” in the form of red pepper flakes or my personal favorite Extra Spicy Mrs. Dash. 

After my sauce has simmered down and I adjust the flavors to be ready to eat out of the pan, I make a hole in the middle of the pan and add my egg. I can’t eat 2 eggs but if I could I would put 2 in this pan! 

Some of the egg white will drift across the sauce. To cook the egg you can use 2 methods: One way is to keep the sauce boiling and put a lid on the pan and poach the egg till done. The other way, and the way I do it in these little pans, is to put it under the broiler. I just watch it closely and when the egg white gets nearly done, I sprinkle on the cheese. Put it back under the broiler till the cheese is melted. 

Serving Eggs in Purgatory

I love to snip some fresh basil across the top. Then I  add more “heat” with a sprinkle or two of the Extra Spicy Mrs. Dash.

Often this dish is served with pita bread. A good whole grain one to spoon some of the saucy egg onto is perfect. I have some information about Yellow container foods HERE. There is even a brand that gives you 2 pitas for 1 Yellow container!

I love that this can be made for breakfast lunch and supper! If you wanted to add a salad as a side it would become a fully rounded meal. Or maybe fill a pita with one!! This caesar salad would go great with them. Recipe HERE.