Recipe Challenge: July – Eggs in Purgatory

Last night was a breakfast for dinner night. I wanted to do something easy that would undoubtedly taste good. I know my husband likes eggs with runny yolks, tomatoes, and bread. The Eggs in Purgatory recipe I found on Leite's Culinaria sounded like the PERFECT recipe to try out for dinner. Not to mention, it only takes 5 minutes to cook on the stove. OK, maybe 6. Hubby said it was GREAT and even my 2 year old loved it. Definitely a recipe to make again!

  • 4 - Large Eggs
  • 14.5oz - Diced Tomatoes (1 Can)
  • 1/4 Tsp - Red Pepper Flakes
  • 1 - Garlic Clove (Minced)
  • 1 TBSP - Extra Virgin Olive Oil
  • 1 - Loaf of Crusty Bread
  • Freshly Grated Parmesan Cheese


  1. Crack eggs into a small bowl. Make sure all shell pieces are removed. Set aside.
  2. Head a medium-large skillet over medium heat. Add olive oil, red pepper flakes and minced garlic.
  3. Allow to cook for 1 minute until flavors become fragrant.
  4. Gently add in entire can of diced tomatoes.
  5. Carefully slip in eggs making sure to separate them a little. Don't cover the yolk with the tomato or juices unless you want a more solid yolk.
  6. Grate some Parmesan cheese over the whites and tomato.
  7. Partially cover and allow to cook for 5 minutes. (The tomato should be consistently bubbling.)
  8. When whites have mostly set, remove from heat, and grate some more Parmesan cheese.
  9. Serve warm with toasted crusty bread.

Related posts:

  1. July: Fruit Challenge – Caprese Salad Amuse Bouche
  2. July: Fruit Challenge – Vegetable Garlic Basil Butter Sauce with Angel Hair Pasta
  3. Curried Deviled Eggs Recipe
  4. March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
  5. March: Green Challenge – Sweet Tomato Basil & Spinach Soup Recipe
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