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Eggs in Purgatory

by . Featured in NIGELLISSIMA
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Introduction

You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you're in need of morning-after succour.

You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you're in need of morning-after succour.

Eggs in Purgatory
Photo by Petrina Tinslay

Ingredients

Serves: 1

Metric Cups
  • 1 tablespoon olive oil
  • 1 small clove garlic (peeled)
  • ¼ teaspoon dried chilli flakes
  • 1 x 400 grams can chopped tomatoes
  • ½ teaspoon sea salt flakes (or to taste)
  • 1 large egg (or 2 eggs if needed)
  • 2 teaspoons grated parmesan (or more as needed)
  • 1 splash of chilli oil (optional to serve)
  • 2 slices white bread (or other bread of your choice to serve)
  • 1 tablespoon olive oil
  • 1 small clove garlic (peeled)
  • ¼ teaspoon red pepper flakes
  • 14 ounces can diced tomatoes
  • ½ teaspoon kosher salt (or to taste)
  • 1 large egg (or 2 eggs if needed)
  • 2 teaspoons grated parmesan (or more as needed)
  • 1 splash of chilli oil (optional to serve)
  • 2 slices white bread (or other bread of your choice to serve)

Method

  1. Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
  2. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
  3. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
  4. Remove from the heat and serve – if so wished – sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.
  1. Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
  2. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
  3. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
  4. Remove from the heat and serve – if so wished – sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.

Tell us what you think

What 19 Others have said

  • I just used Red Gold diced tomatoes with roasted garlic & onion, added some olive oil and then the eggs poached for 5 minutes. Sprinkle on cheese. Boom. Done. This was sooooooo good!

    Posted by 52211angel on 7th April 2016
  • I don't normally enjoy tomato based meals but WOW was this delicious!! So simple and easy to make! I made it per recipe but added 2 eggs and it was perfect to share ....Thanks for a great recipe!!

    Posted by Rosey&Rob on 3rd January 2015
  • Nigella, I watched the episode about a month ago, wherein you made Eggs in Purgatory, and I just tried it - I am usually not one for modern colloquialisms, however, OMG!!! What a simple yet out of this world little goddess of a recipe! thanks!

    Posted by CynthiaHall on 4th December 2014
  • The garlic in this is what makes life worth living.

    Posted by Mamaitse on 12th October 2014
  • How does something so simple taste so devilishly good? I cannot get enough of this, breakfast, lunch and dinner - love it! Another winner.

    Posted by twittrock on 6th August 2014
  • A wonderful treat of a breakfast that works so so well. Sometimes I add onion to the garlic and garnish with some fresh basil right at the end. Also delicious with or without the chilli flakes. Thank you Nigella!

    Posted by bonjourescargot on 18th May 2014
  • I'm a new convert to Nigella! Eggs in purgatory was exactly what I needed this cold spring. I'm currently on a low-cholesterol diet, only allowed 2 eggs per week. This is absolutely the healthy answer to replace my breakfast meals -- and so delicious! I've told two fellow gardeners, who are also thrilled. We can't wait for summer when we can try versions of it with our own garden tomatoes. I'm salivating at the idea of taking a big organic, heirloom, Goldie tomato and figuring out how to poach the egg inside that ... maybe by baking it instead of in a frypan. So many yummy possibilities!

    Posted by Garden Sunshine on 4th May 2014
  • My Italian in laws taught me a version of this dish. I make the sauce the night before and have it with meatballs - the next morning is is thinned down for the eggs. We grate a little mozza on top too. Fabulous dish accompanied by a piece of fresh rustic Italian bread.

    Posted by Flowerzrkoo1 on 6th April 2014
  • I tried this recipe yesterday, it tastes awesome and is very easily and quickly made. I am going to make this often.

    Posted by rannabanna on 7th February 2014
  • I have been waiting to try this but needed the right size pan to cook it in, well my new pan arrived yesterday and I cooked it this morning it was the best breakfast I have had for quite sometime.

    Posted by robtroi on 11th January 2014
  • I just saw the tv show here in brazil, it was yesterday night and me and my husband tried this recipe twice already!!! Absolutely amazing with red wine...and so reconforting!!

    Posted by Ligia Andrioli on 31st December 2013
  • Some of the best flavours for a lazy Sunday afternoon. This is heaven.

    Posted by AnaGorgulho on 19th October 2013
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