Baked Eggs in Purgatory with Garlic Bread

Eggs in purgatory is a classic Italian dish of eggs poached in spicy tomato sauce. My version is baked and served with crusty garlic bread for a super-quick, super-easy weeknight meal.

This baked eggs in purgatory recipe is for Day 4 of weeknight meal plan #1.

For the Day 1 recipe, see Sriracha Salmon with Baked Coconut Rice. For Day 2 see Lime Chicken Tacos with Creamy Slaw.Β For Day 3 see Thai Red Curry, For Day 5 see Veggie Pizza

To get a handy printable document with all the recipes in the meal plan, PLUS the game plan for prepping for the week in 90 minutes, PLUS a grocery list, just put in your email below and I’ll shoot it over right away πŸ™‚

Baked eggs in purgatory in a bowl with a piece of garlic bread

Lately I’ve been thinking more about where my food comes from, and what happens to it before it gets to me. There’s a lot of information out there, and it’s hard to get to the truth sometimes.

Does it matter if your carrots are organic if you’re peeling them anyway? Does turmeric really cure cancer? (Actual things I’ve recently googled. I still don’t know the answers.).

So I’m trying to be more mindful about what my family eats, and what I buy. But I’m not trying to overhaul my grocery-buying habits overnight. Instead I’m addressing one thing at a time, and gathering information to make informed decisions.

I plan to tackle the meat and poultry we buy first, with a kind of three-pronged approach: 1) buy and eat less meat to begin with 2) buy more ethically-raised meat and poultry, 3) diversify the kinds and cuts of meat we buy to help reduce some of the waste in the industry. If you’re interested in exploring that last point, I encourage you to check out Diversivore, a great source for information and recipes, dedicated to the idea of food diversity.

So one little decision I recently made was to start coughing up the extra two bucks for the organic free-range eggs. We buy a dozen eggs roughly every two weeks, so this was far from being a big sacrifice for us. I think they taste better, but more importantly, I feel a little better about eating them, and feeding them to my family.

If you have any other tips for eating and shopping more ethically, I’d love to hear them!

Eggs in purgatory in a bowl

Anyway, those eggs were splendid in these baked eggs in purgatory. This dish might be better known to you as “shakshuka”, or just baked eggs in tomato sauce. It’s often served for breakfast or brunch, but makes a terrifically simple weeknight meal too. I served it with garlic bread, which was perfect for soaking up the homemade marinara (feel free to use store bought!).

I will admit to keeping the spiciness of the marinara in the kid-friendly zone, but feel free to adjust the crushed red pepper to your liking.

Cooked marinara sauce in a saucepan

I like to make the marinara ahead of time (you’ll be doing this if you follow the meal plan!). After that, dinner is just a question of cracking a couple of eggs in the sauce and baking until the whites are set, but the yolks still runny.

The garlic bread can also be made ahead and frozen, and either thawed and baked, or baked from frozen.

Garlic bread unbaked

We’re almost at the end of this first meal plan! I can’t wait to show you how this all comes together to make your weeknight dinners a breeze. Stay tuned for the final post in a couple of days, when I will do just that!

 

Baked eggs in purgatory in a bowl with a piece of garlic bread
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Baked Eggs in Purgatory with Garlic Bread

Eggs in purgatory is a classic Italian dish of eggs poached in spicy tomato sauce. This version is baked and served with crusty garlic bread for a super-quick, super-easy weeknight meal.
Course Breakfast/Brunch, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 713 kcal
Author Ann

Ingredients

Baked Eggs in Purgatory

  • 2 cups marinara sauce homemade (recipe below) or store bought
  • 8 large eggs
  • 2 ounces grated cheese (parmesan, or whatever you like)

Marinara Sauce

  • 2 tbsp olive oil
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 28 oz can whole tomatoes I like to get San Marzano, or other quality tomatoes for this sauce
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon sugar
  • 1 tablespoon chopped of any fresh herb such as basil or oregano, or 1 teaspoon dried
  • 1/4 teaspoon crushed red pepper flakes (or to taste!)

Garlic Bread

  • 1 loaf french bread or ciabatta
  • 6 tablespoons butter, softened
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 1 teaspoon fresh or dried oregano (optional)

Instructions

Baked Eggs in Purgatory

  1. Preheat the oven to 375 degrees F.
  2. Divide the hot marinara sauce between four shallow oven-safe bowls (or use one large oven-safe skillet). If using store bought sauce, heat it up in a medium saucepan first.
  3. Create wells in the sauce for the eggs. and crack the eggs into the hot sauce. Sprinkle cheese around the eggs.
  4. Bake in the preheated oven for about 15 minutes, until egg whites are set, but yolk is still runny. Serve with garlic bread.

Marinara Sauce

  1. Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute.
  2. Add the tomatoes and seasonings and smush the tomatoes with a wooden spoon or potato masher to break them up and release the juices.
  3. Bring to a boil, then reduce the heat to low to simmer gently, uncovered, for 1 to 1 1/2 hours, stirring occasionally. By the end, the sauce should be thickened, and reduced by about a third.

Garlic Bread

  1. In a small bowl, combine the softened butter, olive oil, garlic and oregano (if using).
  2. Split the loaf of bread in half, lengthwise, and spread the garlic butter evenly on both sides.
  3. Cut each half into 4 inch pieces and place on a baking sheet. Bake alongside the eggs until golden brown.

Recipe Notes

*Once buttered, the garlic bread can be wrapped in foil, put into a gallon-size ziplock and frozen. The bread can be thawed and baked, or baked from frozen, which takes just a few extra minutes.

Nutrition Facts
Baked Eggs in Purgatory with Garlic Bread
Amount Per Serving
Calories 713 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 17g 85%
Cholesterol 382mg 127%
Sodium 1657mg 69%
Potassium 667mg 19%
Total Carbohydrates 64g 21%
Dietary Fiber 4g 16%
Sugars 8g
Protein 29g 58%
Vitamin A 32.8%
Vitamin C 10.4%
Calcium 28.2%
Iron 36.3%
* Percent Daily Values are based on a 2000 calorie diet.
Eggs in marinara (eggs in purgatory or shakshuka) is a classic Italian dish of eggs poached in a spicy tomato sauce. This version is baked and served with garlic bread. #eggs, #easyrecipes



10 thoughts on “Baked Eggs in Purgatory with Garlic Bread”

  • This looks delicious! Garlic bread sounds perfect to enjoy along with this. I enjoyed what you wrote about being mindful of what we eat. I agree that the best approaching is taking it one thing at a time – it makes it easier! Have a great weekend! 😊

  • I completely know what you mean…I’m trying to be more mindful too…for example, what type of salmon I’m eating – is it wild or farmed? There’s so much to learn! Gotta start somewhere, right?

    There is seriously something about eggs in purgatory that when I see it, I want it, ya know? Almost, like that Caesar commercial, lol. I could seriously make a meal out of this and crusty bread for breakfast, lunch or dinner. Extra spicy or me please πŸ™‚ Hope you have a fabulous weekend, Ann!!

    • Yes, fish is a big one! Lots to learn and think about there!
      This is definitely one of those meals that works anytime of day. That’s the beauty of it for me! Have a great weekend too Dawn! πŸ™‚

  • I am such a sucker for eggs and cheese, and this looks absolutely belly-warming. Adding garlic bread to the mix just makes it that much more enticing. I definitely need to make this soon!

  • I’m sitting here reading this at 7:30 in the morning and I haven’t had breakfast yet and all I can think of is how much I need this in my belly right now.
    I think my parents would love this! I ‘m going to add this to my “must try” list.

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