Eggs in Purgatory with Roasted Cherry Tomatoes
Eggs in Purgatory with Roasted Cherry Tomatoes is a simple Italian-inspired dish where fresh cherry tomatoes are roasted until jammy and bursting, then used as a spicy, garlicky sauce for baked eggs. Ready in under 25 minutes and served straight from the ramekin with crusty bread!
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.
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