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Eggs in Purgatory

4.91 from 10 votes

Eggs in purgatory is a simple Italian dish that simmers eggs in a fiery tomato sauce. My version is made with harissa for extra flavor!

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Italian

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.

Nutrition

Serving: 1egg with sauce, Calories: 102.5kcal, Carbohydrates: 5g, Protein: 7g, Fat: 5g, Cholesterol: 175mg, Sodium: 253mg, Fiber: 1.5g, Sugar: 2g

- WW Points: 1

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