Eggs in Purgatory is a simple Italian dish where eggs are gently poached in a fiery tomato sauce until tender and flavorful. My version gives it a twist with harissa sauce for smoky heat and depth, making it perfect for breakfast, brunch, or even a quick dinner. Serve it with crusty bread to soak up every last drop.
Eggs in Purgatory With Harissa
Eggs in purgatory is a classic Italian recipe similar to Shakshuka, but I put a little spin on the traditional version by using harissa to add the smoky heat. If you haven’t had it before, harissa is a bright red Moroccan condiment that can be used with couscous, vegetables, meats, or whatever you want—but my first thought upon discovering it was eggs in purgatory. I love the flavor it adds to the sauce, making it not just fiery hot but also smoky, garlicky, and a little bit tangy. (Try harissa in my Harissa Chicken Meatballs and Grilled Harissa Lamb Chops too!)
Why Eggs in Purgatory Is One of My Favorite Ways to Cook Eggs
This dish combines bold flavors with the simplicity of eggs. Here’s why I love it:
- An all day recipe. This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). It’s versatile and satisfying, no matter what time of day you make it!
- Easy to customize. While the traditional recipe calls for just eggs and tomato sauce, you can add in your favorite vegetables or beans to create a heartier meal.
- One pot wonder. Who doesn’t love a one pot meal? Not only does it make clean up a breeze, but all the flavors from the sauce and eggs come together beautifully in a single skillet.
What You’ll Need
Here’s the short list of ingredients you’ll need to make eggs in purgatory. Scroll down to the recipe card below for exact measurements.
- Olive oil – Or another oil you like to use for cooking.
- Red onion – You can swap in a yellow onion or shallots if needed.
- Petite tomatoes – For a chunky tomato sauce base.
- Harissa – For a bold, spicy kick. Different brands vary in intensity, I love Mina Harissa which comes in mild or spicy.
- Eggs – The main ingredient for eggs in purgatory!
- Salt and pepper – I like to use kosher salt in my cooking.
- Fresh parsley or chives – For a bright, fresh garnish. Cilantro would also work if you have it on hand.
How to Make Eggs in Purgatory
Follow these simple steps for delicious eggs in purgatory. See the recipe card below for printable instructions.
- Soften the onion. Warm the oil in a large nonstick skillet over medium heat. Add the onion and cook for 2 to 3 minutes.
- Make the sauce. Stir in the tomatoes, harissa, salt and pepper. Increase the heat to medium-high and simmer for 3 to 4 minutes, or until the sauce thickens a little.
- Add the eggs. Reduce the heat to medium-low. Crack the eggs into the sauce and season with salt and pepper. Cover the pan and cook until the eggs are set to your liking.
- Finish. Garnish with parsley or chives and serve.
Variations
This eggs in purgatory recipe is fantastic as-is, but here are some ways to make it your own.
- Add cheese. For an extra layer of flavor, sprinkle some crumbled feta or grated Parmesan over the top right before serving. The heat from the dish will melt the cheese.
- Make it heartier. You can bulk up the dish by adding canned white beans or chickpeas; drain and rinse them well, then stir them into the sauce before adding the eggs.
- Switch up the spices. If harissa isn’t your thing, you can use red pepper flakes or even try sriracha or chili garlic sauce.
- Go green. Add in a handful of fresh spinach, kale, or arugula before cracking in the eggs for some added nutrients.
Serving Suggestions
Serve eggs in purgatory with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet. It’s great with Cauliflower Rice too!
Proper Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- To reheat: Add eggs and sauce to a skillet over medium heat, cover, and gently cook until warmed through.
More Egg Recipes
Eggs in Purgatory
Equipment
- large nonstick skillet
Ingredients
- 1/2 teaspoon olive oil
- 2 tablespoons minced red onion
- 14.5 oz can petite tomatoes
- 2 tablespoons prepared Harissa, I used Mina or more if you like it spicier
- 4 large eggs
- salt and pepper, to taste
- 1 teaspoons fresh chopped parsley, or chives for garnish
Instructions
- Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.
- Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.
- Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.
- Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.
- Top with chopped fresh parsley or chives and serve.
