Eggs in Purgatory is a straightforward Italian-inspired skillet dish where eggs are gently poached in a vibrant tomato sauce until set and flavorful. In this version, harissa adds a smoky, garlicky heat and a touch of tang, giving the sauce more depth. It’s ideal for breakfast, brunch, or a quick weeknight dinner—serve with crusty bread to mop up every last spoonful.
Eggs in Purgatory With Harissa
Eggs in Purgatory, similar to shakshuka, is traditionally simmered in a tomato base. This adaptation uses prepared harissa to introduce smoky, warm heat and garlicky notes that complement the tomatoes and eggs. Harissa varies in intensity by brand; start with a moderate amount and adjust to taste. The result is a bold, comforting skillet meal that can easily be customized with vegetables, beans, or cheeses.
Why Eggs in Purgatory Is One of My Favorite Ways to Cook Eggs
This dish balances bold flavor with simplicity. Key reasons it’s a go-to:
- All-day recipe: Works for breakfast, lunch, or dinner.
- Customizable: Add vegetables, greens, or beans for more body.
- One-pan meal: Minimal cleanup and concentrated flavor.
What You’ll Need
Below is a concise ingredient list; exact measurements are given in the recipe card further down.
- Olive oil or another neutral cooking oil
- Red onion (can substitute yellow onion or shallot)
- Petite (diced) tomatoes for a chunky base
- Prepared harissa for smoky spice—start with a couple tablespoons and adjust
- Eggs — the main ingredient
- Salt and pepper to taste
- Fresh parsley or chives for garnish (or cilantro if preferred)
How to Make Eggs in Purgatory
Follow these simple steps for a savory skillet of eggs in purgatory. The full printable recipe appears in the recipe card at the bottom.
- Soften the onion: Warm oil in a large nonstick skillet over medium heat. Add the onion and cook 2–3 minutes until softened and fragrant.
- Make the sauce: Stir in diced tomatoes, harissa, salt, and pepper. Increase heat to medium-high and simmer 3–4 minutes until the sauce reduces slightly and concentrates.
- Add the eggs: Lower heat to medium-low. Carefully crack eggs into the sauce, season with salt and pepper, cover the skillet, and cook until whites set and yolks reach your preferred doneness (about 4–5 minutes for slightly runny yolks).
- Finish: Garnish with chopped parsley or chives and serve immediately with bread or your choice of sides.
Variations
This base is flexible. Try these simple variations to tailor the dish to your taste:
- Add cheese: Crumbled feta or grated Parmesan on top adds creaminess and savory contrast.
- Make it heartier: Stir in drained canned white beans or chickpeas before adding the eggs for extra protein and fiber.
- Swap spices: If you don’t have harissa, red pepper flakes, sriracha, or chili garlic sauce can be substituted—adjust quantity to control heat.
- Greens: Fold a handful of spinach, kale, or arugula into the sauce before cracking the eggs for added nutrients and color.
Serving Suggestions
Serve with thick slices of crusty bread or toasted country loaf to soak up the sauce. For a lighter or low-carb option, serve over cauliflower rice or with a simple green salad. This dish also pairs well with roasted vegetables or a side of olives for Mediterranean flair.
Proper Storage
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- To reheat: Warm the sauce and eggs gently in a skillet over medium heat, covered, until heated through. Avoid high heat to preserve texture.
Recipe Card
Ingredients (Serves 4)
- 1/2 teaspoon olive oil
- 2 tablespoons minced red onion
- 1 (14.5 oz) can petite diced tomatoes
- 2 tablespoons prepared harissa (adjust to taste)
- 4 large eggs
- Salt and pepper, to taste
- 1 teaspoon fresh chopped parsley or chives, for garnish
Instructions
- Heat a large nonstick skillet over medium heat. Add oil, then the minced red onion, and sauté until golden and softened, about 2–3 minutes.
- Add the diced tomatoes, harissa, salt, and pepper. Raise heat to medium-high and simmer until the liquid reduces slightly, about 3–4 minutes.
- Reduce heat to medium-low. Carefully crack the eggs into the sauce, spacing them evenly. Season eggs with a little salt and pepper.
- Cover the skillet and cook until the egg whites are set and the yolks reach your desired doneness, roughly 4–5 minutes for slightly runny yolks.
- Sprinkle with chopped parsley or chives and serve immediately with crusty bread.
Nutrition (per serving: 1 egg with sauce)
Calories: 102.5 kcal • Protein: 7 g • Carbs: 5 g • Fat: 5 g • Fiber: 1.5 g • Cholesterol: 175 mg • Sodium: 253 mg • Sugar: 2 g
More Egg Ideas
- Deviled Eggs
- High-Protein Scrambled Eggs with Cottage Cheese
- Loaded Egg Muffins
- High-Protein Omelet
- Spinach Feta Frittata