Eggs IN Purgatory
EGGS IN PURGATORY is a easy Italian recipe that serves 3. 270 calories per serving. Recipe by meatlikemike on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $4.09 total, $1.36 per serving
Ingredients
- 2 tablespoons Olive Oil (extra-virgin preferred)
- 2 cloves Garlic (minced)
- 28 ounces Canned Crushed Tomatoes (or use a good-quality jarred marinara)
- 1 teaspoon Salt (plus extra for seasoning eggs)
- 0.25 teaspoon Red Pepper Flakes (adjust to heat preference)
- 6 pieces Large Eggs (room temperature)
- 0.25 teaspoon Black Pepper (freshly ground)
- 6 slices Crusty Bread (baguette, ciabatta, or sourdough; sliced about 1/2 inch thick)
Instructions
Prepare Ingredients
Mince the garlic, open the canned tomatoes, and slice the bread into 1/2‑inch thick pieces.
Time: PT3M
Make the Marinara Base
Heat 2 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, 1 tsp salt, and 1/4 tsp red pepper flakes. Simmer gently for 5 minutes, stirring occasionally.
Time: PT5M
Temperature: medium
Add the Eggs
Create six small wells in the sauce and crack one egg into each well. Sprinkle a pinch of salt and pepper over the eggs. Reduce heat to medium‑low, cover the skillet with the lid, and cook for about 5 minutes until the whites are set but the yolks remain runny.
Time: PT5M
Temperature: medium-low
Broil the Crostini
While the eggs finish cooking, place the bread slices on a baking sheet and broil on high for 1–2 minutes, turning once, until golden and crisp.
Time: PT2M
Temperature: broiler high
Plate and Serve
Transfer the skillet to the table (or slide the eggs onto a serving dish) and arrange the hot crostini alongside. Encourage diners to scoop the runny yolk onto the toast and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 270
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten
Allergens: Eggs, Wheat
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Canned Crushed Tomatoes: fresh diced tomatoes (about 4 cups)
- Instead of Salt: kosher salt
- Instead of Red Pepper Flakes: cayenne pepper (pinch)
- Instead of Black Pepper: white pepper
- Instead of Crusty Bread: any sturdy bread
Equipment Needed
- Skillet
- Lid for Skillet
- Wooden Spoon or Spatula
- Chef's Knife
- Cutting Board
- Baking Sheet
- Oven Mitts
- Plate for Serving
Critical Steps — Do Not Skip
- Sauté garlic just until fragrant; burning creates bitterness.
- Simmer the tomato sauce briefly to develop flavor without reducing too much.
- Cook the eggs on medium‑low with a lid to set whites while keeping yolks runny.
- Broil the bread only until golden; watch closely to prevent burning.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for richer flavor.
- Freshly cracked garlic gives a brighter taste than pre‑minced jars.
- A pinch of fresh basil or parsley added at the end brightens the dish.
- If you like extra heat, add a dash of hot sauce when serving.
Troubleshooting
Egg whites are still runny after the cooking time.
Cover the skillet tighter and add another minute or two on medium‑low heat. Alternatively, finish the eggs under the broiler for 30 seconds.
Sauce is too watery.
Increase simmer time by 2‑3 minutes uncovered, or add a pinch of tomato paste.
Crostini are soggy.
Broil the bread on a pre‑heated baking sheet and flip once; ensure the broiler is fully heated before adding the bread.
Storage
Refrigerator: Sauce can be stored in an airtight container for up to 3 days. Reheat gently; eggs are best served fresh.
Freezer: Sauce freezes well for up to 2 months. Do not freeze with eggs.
Room temperature: Crostini can be kept at room temperature for a few hours in a paper bag to stay crisp.
Make-Ahead Tips
- Prepare the marinara sauce a day ahead and refrigerate; reheat before adding eggs.
- Slice the bread and keep it in a sealed bag; toast just before serving for maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of Eggs in Purgatory in Italian cuisine?
Eggs in Purgatory (Uova in Purgatorio) is a traditional Southern Italian breakfast that dates back to peasant kitchens, where simple pantry staples like tomatoes, garlic, and eggs were combined for a hearty start to the day.
What are the traditional regional variations of Eggs in Purgatory in Italy?
In Naples the dish often includes capers and olives, while in Sicily a touch of ricotta or pecorino cheese is sometimes sprinkled on top before serving.
How is Eggs in Purgatory traditionally served in Italy?
It is traditionally served hot in the skillet or a shallow earthenware dish, accompanied by thick slices of crusty bread or focaccia for dipping into the runny yolk and sauce.
On what occasions is Eggs in Purgatory traditionally eaten in Italian culture?
It is a common weekend or holiday breakfast, especially on festive mornings like Easter or family gatherings when a simple yet satisfying dish is desired.
What other Italian dishes pair well with Eggs in Purgatory?
A light arugula salad with lemon vinaigrette, fresh fruit, or a side of sautéed greens balances the richness of the eggs and marinara.
What makes Eggs in Purgatory special in Italian breakfast tradition?
The dish combines the comforting acidity of tomato sauce with the luxurious runny yolk, creating a contrast of flavors and textures that is uniquely Italian.
What are the most common mistakes to avoid when making Eggs in Purgatory?
Over‑cooking the eggs, using too high heat which toughens the whites, and burning the garlic are the top pitfalls. Keep the heat medium‑low and watch the sauce closely.
Why does this Eggs in Purgatory recipe use a lid on the skillet instead of finishing the eggs uncovered?
Covering traps steam, allowing the egg whites to set evenly without drying out the yolks, which keeps the yolks beautifully runny.
Can I make Eggs in Purgatory ahead of time and how should I store it?
The tomato sauce can be prepared a day ahead and refrigerated. Reheat the sauce, then add fresh eggs and cook them just before serving for optimal texture.
What does the YouTube channel meatlikemike specialize in?
The YouTube channel meatlikemike focuses on straightforward, meat‑centric and comfort‑food recipes presented in a clear, step‑by‑step style for home cooks of all skill levels.
How does the YouTube channel meatlikemike's approach to Italian cooking differ from other Italian cooking channels?
meatlikemike emphasizes quick, pantry‑based Italian dishes that can be made with minimal equipment, whereas many other Italian channels often showcase more elaborate, restaurant‑style preparations.
Last updated: August 24, 2026
