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A pot of Eggs in Purgatory with avocado

Eggs in Purgatory

Eggs in Purgatory - Level up your breakfast, lunch, or dinner with poached eggs in a hearty delicious, and spicy herb-infused tomato sauce. A one-pan egg-xtravagant meal ready in just 20 minutes. Pair it with crusty bread or toast and you'll have an incredible luscious meal. What an egg-xciting dish to start your day!
Course Main
Cuisine Italian
Cook Time 20 minutes
Total Time 20 minutes
Servings 5
Calories 310kcal
Author Imma


  • 2 tablespoon (28 ml) olive oil
  • 1 pound (454 g) ground Italian sausage
  • 1 medium onion, diced (about 1 cup)
  • 2 teaspoons (4 g) smoked paprika
  • 1 teaspoon (2 g) Italian seasoning
  • 1-2 teaspoons (2-4 g) pepper flakes
  • salt and pepper, to taste
  • 2-3 teaspoons (10 - 15 g) minced garlic
  • 28 ounces can crushed tomatoes with juice
  • 4-5 large eggs
  • 1-2 tablespoons (4-8 g) freshly chopped parsley or cilantro, (I use cilantro here)


  • Heat a large pot with the olive oil over medium heat, add in sausage, onions, paprika, Italian seasoning, pepper flakes and salt to taste. Use a spoon to break up the meat into small pieces.
  • Add minced garlic and continue cooking for about 1-2 minutes. Pour in tomato sauce and bring to a boil. Then reduce heat to low and continue cooking stirring for about 2-3 minutes.
  • Season to taste with salt and pepper.
  • Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the sauce.
  • Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs).
  • Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer. Sprinkle with cilantro.
  • Serve immediately with, toast and avocado.


  1. Use quality fresh eggs. The egg yolks tend to rupture if the eggs are not fresh. Fresher eggs yield better flavor.
  2. Make sure your eggs are at room temperature. Cold eggs will slow the cooking process because they will lower the temperature.
  3. You can poach your eggs directly to the sauce, separately, or fry it. Whatever works for you.
  4. If poaching directly to the sauce, dig a little well big enough to for the egg. Make sure that the sauce is really hot before putting the eggs. Cover the pan with a lid until the egg turned white and the yolks still a little runny. (or depending on how cooked/done you want your egg yolks)
  5. If poaching separately using water. Boil the water, turn off the heat to stop the water from boiling before dropping your egg. Move your bowl close that the edge touches the water then pour in the eggs. Let it cook for about 5 minutes. Remove the poached egg with a slotted spoon and dry the excess water before transferring it to the sauce. And if you are familiar with vinegar and plastic wrap technique, feel free to do it.
  6. To prevent small pieces of eggshells from falling accidentally into the sauce, crack the egg in a small bowl before pouring it into the sauce. So it will be easier to take out small shells.
  7. Don’t forget to season your eggs with salt and water.
  8. Use quality ingredients only.
  9. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Serving: 1g | Calories: 310kcal | Carbohydrates: 15g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 587mg | Potassium: 685mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1009IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 4mg