Spicy Eggs in Purgatory🍖 Main

Name: Spicy Eggs in Purgatory
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 28-ounce can San Marzano whole peeled tomatoes; 3 tbsp extra-virgin olive oil; 1 cup cherry tomatoes, halved; 4 cloves garlic, minced; 1/2 tsp crushed red pepper flakes; 1 tsp Italian seasoning; Kosher salt and freshly ground black pepper, to taste; 3 cups baby spinach, roughly chopped; 6 large eggs; Fresh herbs, for serving

A simple, homestyle skillet meal featuring eggs gently simmered in a robust, flavorful, garlic-infused tomato base. Ideal when paired with plenty of crunchy bread for dipping!

By Marcus Rivera, Kitchen Tips Editor

Prep: 15 minCook: 20 minServes: 4

easy one-pan vegetarian Italian breakfast brunch

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This rustic Italian-inspired dish transforms humble pantry staples into something truly soul-satisfying. The name "eggs in purgatory" refers to the eggs nestled in spicy tomato sauce—suspended between the heat of the peppers and the comfort of runny yolks. It's the kind of meal that works beautifully for breakfast, lunch, or dinner, and it comes together in about 30 minutes from start to finish.

The key to achieving the perfect texture is patience when simmering your tomato base. You want it thick enough to cradle the eggs without them sliding around, but still saucy enough to coat your bread generously. Hand-crushing the canned tomatoes gives you more control over the chunkiness than using a food processor, and those golden bits of garlic in the first step will infuse the entire dish with incredible flavor. When you're ready to add the eggs, make sure those wells are deep enough and work quickly so all the eggs can cook evenly.

Feel free to adjust the heat level by increasing or decreasing the red pepper flakes—this recipe leans moderately spicy but should still be approachable. If you want to make it heartier, try adding white beans alongside the spinach or crumbling in some Italian sausage with the garlic. A shower of freshly grated Parmesan or crumbled feta just before serving adds a wonderful salty richness that plays beautifully against the acidity of the tomatoes.

Ingredients

1 28-ounce can San Marzano whole peeled tomatoes
3 tbsp extra-virgin olive oil
1 cup cherry tomatoes, halved
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 tsp Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, roughly chopped
6 large eggs
Fresh herbs, for serving

Nutrition (Per 4 servings)*

245

Calories

12g

Protein

14g

Carbs

16g

Fat

Fiber

480mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

In a medium bowl, add canned whole peeled tomatoes and crush, using your hands, until broken down but still a little chunky.
Heat olive oil in a large cast iron skillet over medium high heat. Add cherry tomatoes, garlic, red pepper flakes and Italian seasoning until garlic is golden, about 1-2 minutes.
Stir in crushed tomatoes with all the juices; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until just thickened, about 10 minutes.
Stir in spinach until wilted, about 1-2 minutes.
Remove from heat. Using the back of a wooden spoon, make 2-inch wells in the sauce, immediately cracking the eggs gently into each of the wells. Season eggs with salt and pepper, to taste.
Heat skillet over medium low heat. Cover and cook until eggs are just set, about 4-5 minutes.
Serve immediately with fresh herbs and crusty bread.