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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 24 Others have said

  • I think that may have been the most delicious thing I have ever eaten in my life. OMG!!

    Posted by Seslou on 18th September 2018
  • This is one of my very favorite things to eat! I came across it originally in The Sopranos Cookbook many years ago, and have been a fan ever since! Make sure you have lots of crusty bread to soak up every bit of this wonderfully, comforting dish!

    Posted by Killian28 on 11th June 2018
  • This recipe was easy, quick and delicious. Perfect for New Year's Day!

    Posted by RobyH on 2nd January 2018
  • I don't like tomatoes but I love this recipe! It's delicious.

    Posted by Dukcy on 2nd January 2018
  • Lovely dish, really fancied this. Great foil for all the rich food that we have all eaten over Christmas. Especially love the tomato part of the dish.

    Posted by MJJJJ on 1st January 2018
  • 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
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