Italian Baked Eggs (Eggs in Purgatory) (Edit recipe)

Italian Baked Eggs, also known as Eggs in Purgatory are an easy and delicious Italian breakfast. Eggs are perfectly poached in a rich tomato sauce and served sprinkled with fresh basil and parmesan cheese.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	5 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	325 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
3-4 cloves Garlic, minced
1 pinch Red Pepper Flakes
28 oz canned Whole Peeled Tomatoes, San Marzano, if possible
10-12 whole fresh Basil, plus extra for garnish (if desired)
1 tsp Kosher Salt, (divided use)
.5 tsp Black Pepper, (divided use)
6 whole Eggs
1-2 Tbsp Parmesan Cheese, freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400˚ and heat a 10" cast iron skillet over medium heat on the stovetop.
Add the extra virgin olive oil to the pan and swirl it around to coat the bottom.
Add in the fresh garlic and crushed red pepper flakes and saute for about 1 minute until the garlic is fragrant and just lightly browned.
Carefully add the whole peeled tomatoes and gently break them up into smaller pieces using a spoon.
Rip up the fresh basil leaves into smaller pieces and add them to the sauce, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Stir to combine everything, reduce the heat to medium-low, and let the sauce simmer for 5 minutes while continuing to break up the tomatoes.
Break the eggs into the sauce, leaving space around them, and then sprinkle the tops with the remaining salt and black pepper.
Place the pan in the oven to cook for 7-9 minutes until the whites are completely cooked and the yolks are cooked to their desired consistency.
Remove the pan from the oven and serve immediately, sprinkled with freshly grated parmesan cheese and extra fresh basil, if desired.

Notes

Eggs - Plan for 1-2 eggs per person depending on what else is being served. Cheese - Small dollops of ricotta cheese can be added around the eggs for extra creaminess. Meat Sauce - Cook up ground Italian sausage with the garlic and red pepper flakes. Veggies - Saute sliced mushrooms or spinach with the garlic. Spicy - The amount of crushed red pepper flakes can be adjusted, as desired. Stove Top - Reduce the heat to medium-low after adding the eggs, cover with a lid, and cook until the whites are done and the yolks are the desired consistency. Grill - Preheat the cast iron skillet on the grill set to medium heat. Follow the directions for making the sauce and adding the eggs. Close the lid after the eggs are added and cook until the whites are done and the yolks are the desired consistency. Leftovers - Store in the refrigerator in an airtight container for 3-4 days. Reheat over medium-low heat on the stovetop or in the microwave.