Eggs in Purgatory with Fresh Tomatoes
Eggs in Purgatory with Fresh Tomatoes is an Italian classic with eggs baked right into a spicy, garlicky tomato sauce until the whites are set and the yolks are still runny. Serve it with crusty bread and you have a meal that works for brunch, dinner, or any time in between!
Eggs in Purgatory with Fresh Tomatoes Recipe
Here’s the thing about eggs in purgatory: the tomato sauce IS the dish. Which means that when your tomatoes are actually good, you don’t need to do much else. That’s exactly why I love making this version of eggs in purgatory with fresh tomatoes in the summer when cherry tomatoes are at their absolute best, practically begging to be used in everything!
Fresh tomatoes bring a brightness and acidity that canned tomatoes just can’t replicate. When they roast in the oven with olive oil and garlic, they concentrate into this incredible jammy sauce that tastes so good.
Plus, the whole thing is so easy it almost feels like cheating. No blending and no need to stir! Just toss, roast, crack, and bake. If you love easy egg dishes as much as I do, you’ll also want to check out my Creamy Scrambled Eggs with Cottage Cheese for another ridiculously simple way to elevate your egg game.
Why You’ll Love This Fresh Tomato Eggs in Purgatory Recipe
- Ready in under 25 minutes with barely any hands-on time and simple pantry ingredients
- Just two ramekins and a sheet pan to clean up
- Fresh cherry tomatoes burst into a jammy, spicy sauce all on their own
- A runny yolk, bubbling tomatoes, and crusty bread, need I say more?
- Naturally gluten-free and vegetarian-friendly
- Individual servings make it easy to scale up for a crowd
- Elegant enough for brunch guests, easy enough for a Tuesday night
Ingredients for Eggs in Purgatory
The Tomato Base
- Cherry tomatoes
- Extra-virgin olive oil
- Fresh garlic
- Kosher salt
- Crushed red pepper flakes
The Eggs
- Eggs
Toppings & Serving
- Parmigiano-Reggiano
- Fresh basil sprig or oregano
- Freshly ground black pepper
- Crusty bread
Ingredient Notes
- Cherry tomatoes: The riper, the better. Look for tomatoes that are deeply colored. These will burst and sweeten beautifully in the oven. In summer, peak-season tomatoes are the best option!
- Olive oil: Use a good-quality extra virgin olive oil here.
- Garlic: You just need a touch of garlic!
- Crushed red pepper flakes: This is where the “purgatory” heat comes in! Half a teaspoon split between two ramekins gives a gentle warmth. Dial up or down to your preference.
- Eggs: Large eggs are ideal for this recipe. They fit perfectly in a standard 10-ounce ramekin.
How to Make Eggs in Purgatory with Fresh Tomatoes
- Preheat: Preheat the oven to 450°F
- Assemble: Divide the cherry tomatoes evenly between two 10-ounce oven-safe ramekins or mini baking dishes. Drizzle each with 1 tablespoon olive oil and add half of the garlic, salt, and chili flakes to each. Toss to coat.
- Roast: Roast for 10 minutes, or until the tomatoes simmer and burst and become juicy.
- Add Eggs: Using the back of a spoon, make a small well in the center of each dish and crack 1 egg into each.
- Bake Again: Return to the oven and bake for 5–8 minutes, until the egg whites are set but the yolks are still runny. No need to put a lid on top.
- Garnish & Serve: Sprinkle each dish with freshly grated Parmigiano, a few basil leaves, and freshly ground black pepper. Serve immediately with toasted crusty bread for scooping up the tomatoes and runny yolk.
Tips for the Best Eggs in Purgatory without Canned Tomatoes
- Use a very hot oven. 450°F might seem high, but it’s key to getting those tomatoes to burst and concentrate quickly without turning watery.
- Watch your eggs carefully in those last minutes. The difference between a runny yolk and a fully set one can be just 60 seconds. Start checking at the 5-minute mark and pull them out as soon as the whites look opaque.
- Season in layers. The tomatoes get seasoned before roasting for added flavor, so taste before adding more salt at the end. The parmesan cheese adds a good amount of saltiness too.
- Toast your bread. Soft bread will get soggy immediately in all those lovely juices. A properly toasted slice holds up much better and adds a crunch to each bite!
Storage
Eggs in purgatory are truly best eaten immediately. The runny yolk and just-set whites don’t hold up well once they sit. That said, here’s what you can do:
- Leftovers: If you have leftover eggs in tomato sauce, store in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (300°F) or microwave in short intervals, knowing the yolk will firm up.
- Make-ahead option: The tomato mixture can be prepared in advance. Roast the tomatoes, let them cool, and refrigerate for up to 3 days. When ready to eat, rewarm the tomato base in the ramekins, then crack in the eggs and bake as directed.
More Breakfast Recipes to Try
- Spanish Zucchini Tortilla
- Zucchini Corn Quiche
- Starbucks Potato Cheddar Chive Bakes
- Spring Oeufs en Cocotte
- Copycat Panera Souffle
Eggs in Purgatory with Roasted Cherry Tomatoes
Ingredients
- 2 cups cherry tomatoes divided
- 2 tablespoons olive oil divided
- 1 garlic clove thinly sliced or minced, divided
- ½ teaspoon kosher salt divided
- ¼ teaspoon crushed red pepper flakes divided
- 2 large eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Fresh basil leaves
- Freshly ground black pepper
- Crusty bread for serving
Instructions
- Preheat the oven to 450°F
- Divide the cherry tomatoes evenly between two 10-ounce oven-safe ramekins or mini baking dishes. Drizzle each with 1 tablespoon olive oil and add half of the garlic, salt, and chili flakes to each. Toss to coat.
- Roast for 10 minutes, or until the tomatoes burst and become juicy.
- Using the back of a spoon, make a small well in the center of each dish and crack 1 egg into each.
- Return to the oven and bake for 5–8 minutes, until the egg whites are set but the yolks are still runny.
- Sprinkle each dish with freshly grated Parmigiano, a few basil leaves, and freshly ground black pepper.
- Serve immediately with toasted crusty bread for scooping up the tomatoes and runny yolk.
Notes
- Tomato tip: The riper your cherry tomatoes, the better the sauce. Peak summer tomatoes make this dish exceptional.
- Watch the eggs: Start checking at the 5-minute mark, the difference between a runny and set yolk can be just 60 seconds.
- Ramekin size: This recipe is written for two 10-ounce ramekins. Smaller ramekins may cause overflow once the tomatoes burst.
- Make it spicier: Double the red pepper flakes or add a pinch of calabrian chili for extra heat.
- No ramekins? Use a small oven-safe skillet instead and crack both eggs in at once.
Frequently Asked Questions
The name is Italian in origin “uova in purgatorio”, and refers to the eggs “suffering” in the hot, spicy tomato sauce, suspended somewhere between heaven and hell (hence purgatory!). It’s a dramatic name for a delightfully simple dish.
Both dishes involve soft-cooked eggs baked in a robust tomato sauce, but shakshuka is Middle Eastern in origin with a variety of different spices. Eggs in purgatory is like Italian shakshuka, with with garlic, olive oil, and red pepper flakes. If you prefer shakshuka, try my Moroccan Shakshuka recipe instead!
Absolutely! Use a small (8-inch) oven-safe skillet or cast iron pan. Add all the tomatoes and seasoning to the pan, roast until burst, then make two wells and crack both eggs in at once. The cook time stays roughly the same.
