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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 713kcal
Author Ann Otis

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 tablespoon olive oil
  • ½ 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
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground pepper
  • 1 teaspoon sugar
  • 1 tablespoon chopped of any fresh herb such as basil or oregano, or 1 teaspoon dried
  • ¼ 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

  • Preheat the oven to 375 degrees F.
  • 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.
  • Create wells in the sauce for the eggs. and crack the eggs into the hot sauce. Sprinkle cheese around the eggs.
  • 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

  • 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.
  • Add the tomatoes and seasonings and smush the tomatoes with a wooden spoon or potato masher to break them up and release the juices.
  • Bring to a boil, then reduce the heat to low to simmer gently, uncovered, for 1 to 1 ½ hours, stirring occasionally. By the end, the sauce should be thickened, and reduced by about a third.

Garlic Bread

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

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

Calories: 713kcal | Carbohydrates: 64g | Protein: 29g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 382mg | Sodium: 1657mg | Potassium: 667mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1640IU | Vitamin C: 8.6mg | Calcium: 282mg | Iron: 6.5mg