Soft-cooked eggs swimming in a zesty, robust tomato sauce, Eggs in Purgatory (also called “Italian shakshuka”) is a healthy one-pan meal that you’ll be happy to gobble for a lazy weekend brunch or an outstanding, unexpected weeknight dinner.
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Eggs in purgatory is one of my favorite weekend breakfasts!
Eggs in purgatory is rustic and has an earnestness that speaks to me every time I enjoy it. The robust sauce mingles with the creamy egg yolks, making this healthy meal feel lush and indulgent.
Let’s talk about what makes this recipe such a standout:
- Easier Than It Seems (I Promise!). If cooking eggs fills you with trepidation because you can never get them just right, eggs in purgatory is a game-changer. Because you’re not cooking the eggs on the direct heat of the skillet, they’re much less likely to overcook. Instead, the sauce (and oven) gently heat them until they reach runny-yolk-perfection.
- Breakfast or Dinner: You Decide. Since eggs in purgatory takes just 30 minutes to throw together, we eat it just as often for dinner as we do for brunch. As with Spinach Quiche and French Omelettes, it’s become a breakfast-for-dinner staple in our house.
- Healthy and Budget-Friendly. Like this Chickpea Hash, Italian shakshuka is a nutritious, highly satisfying meatless main that’s budget-friendly too. I’ve seen countless versions of eggs in purgatory on brunch menus everywhere from New York City to San Francisco, but it’s so easy and affordable to make at home (like Sweet Potato Hash), there’s really no need to eat them out at a swanky restaurant.
5 Star Review
“Made it for my family for breakfast they loved it!”
— Teresa —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Tomato Pasta Sauce. A serious shortcut.
- Chickpeas. While chickpeas aren’t 100% traditional for eggs in purgatory, I now can’t imagine the recipe without them (they’re also my favorite add-on to this Italian Chopped Salad). They add a pleasant texture, work well with Italian flavors, and add a boost of protein for a tiny price tag.
- Eggs. While I love a good Egg White Frittata, I also can’t say no to a perfectly poached egg with a beautiful runny yolk. So delish!
- Baby Spinach. Kale or chard are great alternatives to baby spinach in this dish if it’s what you prefer or have on hand.
- Garlic and Onion. I’m always amazed how much a little sautéed fresh garlic and onion can jazz up a jar of store-bought tomato pasta sauce.
- Parmesan Cheese. Adds just the right about of salty, cheesy flavor and richness. A little crumbled feta cheese or goat cheese would also be a lovely addition to this easy eggs in purgatory recipe. Or, try eggs in purgatory with ricotta dolloped into the sauce before baking.
- Red Pepper Flakes. Is eggs in purgatory spicy? It’s up to you! Feel free to adjust the amount to suit your personal taste preferences. Or just use black pepper for a milder version.
- Fresh Basil. Along with the Parm, basil really brings the Italian flavor to eggs in Purgatory.
- Baguette. Make sure to have a few slices of your favorite crusty bread on hand to soak up every last drop of the tasty sauce. (This Rosemary Olive Oil Bread or No Knead Focaccia would be scrumptious, or try pita bread or Homemade Naan.)
How to Make Eggs in Purgatory
Prepare (photo 1). Preheat your oven to 375 degrees F. Make the sauce.
Add the Egg (photo 2). Make four indentations in the sauce and crack an egg into each.
Bake (photo 3). Sprinkle with cheese and then bake until the eggs are set and the sauce is bubbly. Garnish with basil and serve. ENJOY!
Recipe Variations
- Switch Up the Beans. For an extra-creamy twist on eggs in purgatory with beans, swap the chickpeas for cannellini or Great Northern beans.
- Try Different Herbs. This savory egg dish also pairs nicely with fresh parsley, oregano, or even fresh cilantro.
- Veg Out. Give your eggs in Purgatory a boost of nutrients (and fiber!) by cooking green or red bell pepper, sliced mushrooms, or diced zucchini with the onions.
What to Serve with Eggs in Purgatory
- Fresh Fruit. Keep it simple and serve what you have on hand or make Fruit Salad.
- Potatoes. Pair your savory breakfast bake with Hash Brown Casserole or Sweet Potato Hash Browns.
- Bread. Looking for some additional bread options? Crock Pot Bread would be fantastic here too!
Eggs in Purgatory
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 –3 servings
This easy eggs in purgatory recipe with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka. Brunch or dinner!
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small red onion diced (about 1 cup)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 1 jar good-quality tomato pasta sauce (24 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 5 ounces baby spinach
- 4 large eggs
- ½ cup Parmesan cheese freshly grated
- fresh basil chopped
- Baguette slices for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
- Stir in the spinach a few handfuls at a time, letting it wilt.
- With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
Notes
- TO STORE: This dish is best enjoyed right away, but you could refrigerate extra tomato and chickpea sauce for up to 3 days.
- TO REHEAT: Warm the leftover sauce in a skillet on the stovetop until simmering. Add freshly cracked eggs and bake as directed.
- TO FREEZE: The sauce can also be frozen for up to 3 months for later use. Defrost overnight in the refrigerator before warming.
Nutrition
Serving: 1(of 3), without baguetteCalories: 524kcalCarbohydrates: 42gProtein: 36gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 389mgSodium: 2400mgPotassium: 1000mgFiber: 13gSugar: 3gVitamin A: 7511IUVitamin C: 26mgCalcium: 540mgIron: 7mg
Made this for breakfast and it was amazing. Thank you!