Eggs in Purgatory

by Chef Joanne Weir

Penne with Eggplant, Tomatoes & Chick Peas Tuscan Pork Tenderloin
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Prep time
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This dish is perfect as a brunch or summer dinner entrée.


  • 3 Tbsp. extra-virgin olive oil
  • 3 cloves garlic, crushed
  • ¼ cup minced yellow onion
  • 2 (14 oz.) cans Mutti® Finely Chopped Tomatoes (Polpa)
  • Pinch of crushed red pepper flakes
  • Kosher Salt
  • 8 large eggs
  • 1/3 cup finely grated Parmigiano Reggiano
  • ½ cup torn basil leaves
  • Toasted bread or focaccia

How to prepare

  1. Warm the olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute. Remove the garlic and discard. Add the onions and cook, stirring until soft and translucent, 8 minutes.
  2. Add the chopped tomatoes, crushed red pepper flakes and salt to taste. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and if it stays separated, it’s done.
  3. Make 8 indentations in the sauce. Break the eggs, one by one, into a teacup, and with the spoon, add one egg into each indentation. Cover and cook until the whites of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
  4. Dividing evenly, spoon the tomato sauce and two eggs onto each plate and sprinkle with Parmigiano and torn basil. Serve immediately with toasted bread or focaccia.

Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, renowned chef and host of the award winning show, Plates & Places.

More recipes from Chef Weir: Tomato & Basil Soup | Baked Shrimp with Tomatoes and Feta