Eggs in Purgatory


eggs in purgatoryNamed for its hot-as-hellfire tomato sauce, Eggs in Purgatory is best prepared in enamel-coated cast iron to protect your pan’s seasoning.

Eggs in Purgatory
Serves: 4-6 Servings
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 clove garlic, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chopped fresh herbs (oregano, parsley, thyme, and rosemary)
  • 1 teaspoon sugar
  • ½ teaspoon celery salt
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 6 large eggs
  • 1 loaf crusty sourdough bread, sliced and cut into points
  • Garnish: chopped fresh herbs
  1. In a large enamel-coated castiron skillet, heat oil over medium heat. Add onion; cook until tender, about 3 minutes. Stir in tomatoes, garlic, Italian seasoning, herbs, sugar, celery salt, kosher salt, black pepper, and red pepper; bring to a simmer.
  2. Using a large spoon, make an indention in tomato sauce mixture. Crack an egg into indentation. Repeat procedure with remaining eggs.
  3. Cover and cook until whites are set and yolks are cooked to desired degree of doneness. Serve with crusty bread. Sprinkle with herbs, if desired.



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