Eggs in Purgatory

Brunch is my favourite meal of the day and I always opt for something savoury… and with eggs of course. This recipe for Eggs in Purgatory is a simple recipe that can be whipped up faster than it will take you to get through the line at your local brunch eatery.Eggs are poached perfectly in a spicy tomato sauce and is slopped up with garlic toast. Yeah… brunch is always a good idea.

Servings: 4

Difficulty: Easy

Prep Time:  5 minutes   |   Cook Time: 15 minutes   |   Total Time: 20 minutes


Eggs and Sauce:

  • 1 16 oz.can diced tomatoes (preferably with no salt added)
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 tablespoon dried chili flakes
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar (optional)
  • 4 large eggs
  • Parsley, chopped, for garnish

Garlic Toast:

  • 4 slices ciabatta bread
  • 1 clove garlic, sliced in half lengthwise
  • 2 teaspoons olive oil
  • Parsley, chopped, for garnish


Begin by preparing the spicy tomato sauce. Over medium-high heat, heat olive oil in a large skillet. Once hot, add the chopped garlic and chili pepper and let fry for 1 minute. Once the garlic begins to turn golden (don’t let it turn fully brown) add the tomato. Add the water, salt and pepper and stir to combine. If the sauce tastes acidic (from the tomatoes), add the sugar to balance out the flavours. Let the sauce simmer together for 5 minutes.

Using a wooden spoon, make 4 wells in the sauce, evenly spaced apart. If you are a risk taker like me, crack each of the eggs directly into the wells in the pan. If you are a bit more careful (and want to make sure no egg shell ends up in the sauce), crack one egg at a time into a small bowl and then pour slowly into each well. Repeat for the rest of the eggs. Cover the pan with a lid and let the sauce and eggs simmer over medium heat for 5 minutes, after which the egg white should be fully cooked and the yolk still runny.

While the eggs are cooking, prepare the garlic toast. Simply toast the bread in the toaster until golden brown. Once toasted (and still hot) rub each side of the toast with the halved garlic clove. This gives you all the garlic flavour without actually eating the garlic itself. Drizzle olive oil over the bread for extra flavour and top with chopped parsley.

Remove the eggs from the heat. Carefully scoop the eggs out of the sauce and place on a plate or in a ramekin. Top with sauce, chopped parsley, and a slice of garlic toast. Serve immediately. Enjoy!