Eggs poached in a light chicken broth and homemade tomato sauce, combined with tender asparagus and finished with freshly grated Pecorino Romano. This simple Italian peasant dish is perfect for lunch or dinner—use a spoon or crusty bread to soak up the flavorful broth.
This recipe was shared by my friend Julia, from Julia’s Healthy Italian. It was passed down from her mother who lived in Italy, where eggs for dinner were popular because they are inexpensive, high in protein, and able to feed a whole family. The result is comforting, bright, and surprisingly light. I found it delicious and plan to make it again.
Eggs in Purgatory
Yield: 3 servings
Serving size: 2 eggs + asparagus
Calories: 269 kcal • Protein: 20.5 g • Carbs: 16.4 g • Fat: 13 g • Fiber: 5 g
Ingredients
- 6 large eggs
- 1 bunch asparagus (about 30 medium spears), ends trimmed and cut in half
- 1 1/2 cups homemade tomato sauce (or a good-quality marinara)
- Olive oil spray or a light drizzle of olive oil
- 1 clove garlic, finely chopped
- 2 cups fat-free chicken broth (substitute vegetable broth for a vegetarian option)
- 1/4 cup freshly grated Pecorino Romano
- Salt and pepper to taste
Instructions
- Heat a large, deep nonstick skillet over medium heat. Lightly spray with olive oil or add a small drizzle of olive oil. Add the finely chopped garlic and sauté until light golden—watch closely so it doesn’t burn.
- Add the homemade tomato sauce and chicken broth to the skillet. Stir to combine and bring the mixture to a gentle boil.
- Add the asparagus, stir, then cover the skillet. Cook briefly until the asparagus begins to become tender but still bright green.
- When the sauce is gently boiling, carefully crack the eggs into the sauce spaced evenly around the pan. Sprinkle the Pecorino Romano over the top. Reduce the heat to low, cover, and let the eggs poach gently in the sauce and broth.
- Simmer for about 8–12 minutes on low, depending on how set you prefer the yolks. For runny yolks check at 6–8 minutes; for firmer yolks simmer longer. Remove from heat when done.
- Season with additional salt and pepper if needed. Serve immediately, spooning the sauce and broth over the eggs and asparagus. Bread is ideal for soaking up the remaining liquid.
Tips and Variations
- If you don’t have homemade tomato sauce, use a good-quality jarred marinara. Adjust the amount based on thickness—thinner sauce may require less broth.
- For a vegetarian version, replace chicken broth with vegetable broth. The dish remains high in protein thanks to the eggs and is still rich in flavor.
- To achieve perfectly poached yolks, simmer on the lowest heat possible and keep the skillet covered. A gentle simmer will cook the whites through while maintaining the desired yolk texture.
- Swap Pecorino Romano for Parmesan if you prefer a milder, nuttier cheese. Add a pinch of red pepper flakes or a few basil leaves for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the eggs; alternatively, reheat only the sauce and add fresh eggs when serving.
Serving Suggestions
This dish is wonderful with crusty bread for dipping or served alongside a simple green salad for a light meal. It works equally well for a casual family dinner or a relaxed weekend lunch. Because the sauce and broth are flavorful, a small side of roasted vegetables or steamed greens complements the dish nicely.
Notes
Eggs in Purgatory is an example of economical, nourishing Italian home cooking: minimal ingredients, straightforward technique, and big flavor. It’s an adaptable recipe—feel free to increase or decrease the asparagus, adjust the sauce, or add herbs to suit your taste.
If you try this recipe, leave a rating or a comment to share how it turned out. Your feedback helps refine the recipe and inspires others to cook with confidence.