Italian Eggs in Purgatory

Have you ever tried Eggs in Purgatory? If not, stop what you're doing and make this immediately for breakfast, lunch or dinner! Easy, healthy and delicious - plus it comes together in less than 15 minutes. 240 calories and 3 Weight Watchers Freestyle SP.

Italian Eggs in Purgatory Recipe

I'm wondering why it has taken me so long to make eggs in purgatory, or uova in purgatorio as it is called in Italian. The tongue in cheek name refers to the spicy tomato sauce and the eggs (representing those poor souls who inhabit Purgatory!) cooking in its fiery heat. And the flavors just can't be beat!

Traditionally, eggs in purgatory recipes involve poaching the eggs directly in the sauce, but this version is a slight variation on that theme, using fried eggs rather than poached. Either method works and both produce a dish that's full of flavor, nutrients and protein that works for breakfast, lunch or dinner.

If you follow me on Instagram stories, you likely saw that I was cooking from a new cookbook earlier this week. Mary Younkin of Barefeet in the Kitchen has put out a cookbook, The Weekday Lunches & Breakfast Cookbook (affiliate link), that is packed full of fantastic recipe ideas, including this easy egg recipe.

The book contains recipes that are easy to put together, including an entire section on make-ahead recipes that have been tested for refrigerator and freezer storage. Perfect for meals throughout the week. Some of the recipes that caught my eye? Crispy Green Chile Pork Skillet, Savory Oatmeal with Mushrooms and Egg and In-A-Hurry White Chicken Chili, to name a few.

How to make eggs in purgatory:

• Start by making the easy marinara sauce. The ingredients list may be simple, but with a ton of garlic and a pinch of red pepper flakes, the flavor is out of this world! I decreased the olive oil slightly from the original recipe.
• While the sauce is simmering, cook the eggs. As mentioned above, the eggs in this recipe are fried, but you could also poach the eggs directly in the sauce. If you use the poaching method, cover the pan with a lid to help steam the eggs.
• The original recipe called for cooking the eggs in butter, but I opted for lightly coating the skillet with cooking spray. Butter, ghee, olive oil spray...any of the those would work.
• If preferred, make the tomato sauce ahead of time and refrigerate. Reheat while cooking the eggs, then serve.

Other healthy egg recipes:

Vegetarian Frittata with Butternut Squash & Mushrooms {Cookin' Canuck}
Zucchini, Onion & Feta Cheese Omelet {Cookin' Canuck}
Breakfast Bowls with Chicken Sausage & Egg Whites {Dinners, Dishes & Desserts}
Spinach & Mozzarella Egg Bake {Kalyn's Kitchen}

Italian Eggs in Purgatory

Have you ever tried Eggs in Purgatory? If not, stop what your doing and make this immediately for breakfast, lunch or dinner! Easy, healthy and delicious - plus it comes together in less than 15 minutes. 240 calories and 3 Weight Watchers Freestyle SP

5 from 3 votes

Print Pin Rate

Course: Breakfast, Entrees

Cuisine: Italian

Keyword: Clean Eating

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 Servings

Calories: 240.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic minced
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 28 ounce can crushed tomatoes
• 4 eggs
• salt & pepper*
• 1 tablespoons water
• 2 ounces finely shredded mozzarella cheese
• 1 ounce shredded Parmesan cheese
• 1 tablespoon minced flat-leaf parsley
• 4 slices crusty bread toasted*

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Instructions

• Warm the oil in a medium-sized skillet over medium heat. Add the garlic, salt, red pepper flakes, oregano and basil. Saute, stirring occasionally, until fragrant, about 2 minutes. Add the tomatoes and simmer for 2 minutes.
• While the sauce is simmering, heat a medium nonstick skillet over medium-low heat. Lightly coat with cooking spray. Add 2 eggs to the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add water to the pan and cover with a lid. Cook for 2 minutes, until the eggs are done to your liking. Slide the cooked eggs onto a plate and tent with foil. Repeat the steps with 1 to 2 more eggs.
• Scoop the sauce into bowl and top with mozzarella and Parmesan cheese. Sprinkle egg bowl with parsley, if desired, and slide an egg over the top. Serve with the crusty bread for dipping.

Notes

Weight Watchers Points: 3 (Freestyle SmartPoints), 6 (Points+)

Nutrition

Serving: 1Bowl | Calories: 240.3kcal | Carbohydrates: 17g | Protein: 16.2g | Fat: 13.1g | Saturated Fat: 4.9g | Cholesterol: 199.8mg | Sodium: 822.2mg | Fiber: 3.9g | Sugar: 9.1g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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