Eggs in Purgatory

"The BEST eggs! From the Sopranos."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Megan from Chicago photo by Megan from Chicago
Ready In:




  • In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
  • Add the tomato, basil, and salt and pepper to taste.
  • Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.
  • Break an egg into a small cup.
  • With a spoon, make a well in the tomato sauce.
  • Slide the egg into the sauce.
  • Continue with the remaining eggs.
  • Sprinkle with the cheese.
  • Cover and cook for 3 minutes, or until the eggs are done to your taste.
  • Serve hot.

Questions & Replies

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  1. Great recipe! Sometimes I add some olives and capers to the tomato puree, just for a change of pace.
  2. Made these in individual servings and finished the last step in the oven (in those small oven proof ceramic dishes). FANTASTIC. It was easier to control how each person wished to have their eggs that way. LOVE LOVE LOVE this recipe. Served with various breads, Very easy really. Can be prepared all the way till putting the eggs in the night before.
  3. Great recipe for method and starting off point for me to add more vegetable and use ingredients I had. Liked this recipe for the Italian seasoning. Used chunky marinara that I had left over. First sauted in broth 1/4 cup onion, with garlic, and Penzeys pizza seasoning along with basil, oregano, and a shake of cumin. Then added 1 bag of cooked frozen rainbow chard to sauce and when all hot added eggs in the mixture and covered till done. Loved this. Will make often.
  4. This was easy and tastes fantastic! I luv tomatoes anyway I can have them...and this recipe really hit the spot. DH even enjoyed it and he's not crazy about tomatoes like I am. Very versatile, you can do just about anything with this and not go wrong. Thank you for sharing!
  5. Easy and delicious eggs! I used basil fresh from the garden. Thanks for sharing!


I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island. It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements. My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday..... I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much. I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven! <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src =""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <a href=""><img border=0 src="" alt="Visitor Map"></a><a href="">Create your own visitor map!</a><img style="visibility:hidden;width:0px;height:0px;" border=0 width=0 height=0 src="*xJmx*PTEyMzQ2NTE*NzM4MjgmcHQ9MTIzNDY1MTQ5Mzg5MCZwPTMyMzAwMiZkPSZnPTEmdD*mbz1lMmY5NTExNWZiZDk*OWMzODU5OTNhM2Y1MDhkOWU5YQ==.gif" />
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