Eggs in Purgatory

5 from 7 votes

Eggs in purgatory is a one-pan meal made with eggs that are gently poached in a spicy tomato sauce with cannellini beans and topped with Pecorino Romano cheese and fresh herbs.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

6 large eggs
1/4 cup extra virgin olive oil divided
1 28-ounce can plum tomatoes crushed
3 cloves garlic sliced
1 15-ounce can cannellini beans drained
1 teaspoon Calabrian chili paste
3 tablespoons Pecorino Romano grated
salt to taste
2 tablespoons basil chopped, optional
2 tablespoons mint or parsley chopped, optional

Instructions

Mix 1 teaspoon of Calabrian chili paste with 1 tablespoon of extra virgin olive oil and set aside.
In a 12 inch or larger pan saute the garlic in the remaining extra virgin olive oil over medium-low heat until golden (about 2-3 minutes).
Add in the tomatoes and bring sauce to a simmer (let it cook for about 10 minutes to lose some water). Add in the beans and cook for a few minutes until warm. Stir together, and taste test. Adjust salt to taste.
Make a bit of a well with a spoon and crack an egg into the spot. Make 6 spots and repeat for all the eggs. Cover with a lid and let the egg solidify (about 7-10 minutes if you like the yolk runny).
Turn off the heat and sprinkle with the Pecorino Romano and the herbs. Season each egg with a bit of salt and a drizzle of the Calabrian chili oil.
Serve with crusty Italian bread to mop up all the sauce. Enjoy!

Notes

Use the freshest preferably free-range eggs you can find.
Calorie amounts are for 6 eggs in the sauce, but add more if you like. Calories do not include bread for dipping.
Fresh cherry tomatoes or high-quality canned tomatoes both work well for this recipe.
Fresh herbs are optional but are nice to have. Use your favorites.

Nutrition

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