Eggs in Purgatory (Huevos a la Purgatoria) is a rustic Spanish comfort dish that dates back to peasant kitchens, where simple pantry staples like tomatoes, chorizo, and eggs were combined to create a hearty meal for any time of day.

In Andalusia the dish often uses sweet paprika and sherry, while in the Basque Country it may feature piquillo peppers and a splash of Txakoli wine. Northern versions sometimes add smoked ham instead of chorizo.

It is typically served hot in a shallow earthenware or cast‑iron pan, accompanied by crusty country bread for dipping, and a simple green salad dressed with olive oil and lemon.

The dish is popular for weekend brunches, festive family gatherings, and as a comforting late‑night meal after celebrations, because it can be made quickly with pantry ingredients.

The Spanish version relies on smoky chorizo, smoked paprika, and a splash of sherry or sherry vinegar, giving it a deep, slightly sweet‑smoky flavor that differs from the Italian version which uses chili flakes and Parmesan.

Common errors include over‑cooking the eggs, burning the garlic, and using too much vinegar which can overpower the sauce. Render the chorizo briefly and add the acidic ingredients gradually to keep balance.

Sherry vinegar provides a sharp acidity, while dry sherry adds a subtle sweetness and depth of flavor. Together they create a balanced bright‑savory profile that mimics traditional Spanish pantry staples.

Yes, the tomato‑chorizo sauce can be prepared up to 24 hours ahead. Cool it quickly, refrigerate in an airtight container, and gently reheat before adding the eggs.

The sauce should be slightly thickened, glossy, and pepper‑streaked from the paprika. It should coat the back of a spoon but still be fluid enough to cradle the eggs.

The YouTube channel Rachael Ray Show specializes in quick, approachable home‑cooking recipes, meal‑prep ideas, and lifestyle segments that blend comfort food with everyday convenience.

Rachael Ray’s approach focuses on simplifying traditional Spanish flavors with pantry‑friendly ingredients and minimal equipment, whereas many specialty channels may require hard‑to‑find items or advanced techniques.