Italian · Breakfast & brunch

Eggs in purgatory

Name: Eggs in purgatory
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced; 1/2 teaspoon red pepper flakes; 1 can (28 ounces) whole peeled tomatoes, crushed by hand; 3/4 teaspoon kosher salt; 6 pasteurized large eggs; 1/4 cup torn basil; 1/4 cup finely grated Parmesan; 4 thick slices grilled country bread

Eggs gently poached in a fast, garlicky tomato and chile sauce with basil, Parmesan, and grilled bread.

About 35 minTotal

About 35 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 can (28 ounces) whole peeled tomatoes, crushed by hand
3/4 teaspoon kosher salt
6 pasteurized large eggs
1/4 cup torn basil
1/4 cup finely grated Parmesan
4 thick slices grilled country bread

Instructions

Heat oil in a over medium-low. Cook garlic until pale gold, then bloom red pepper flakes for 15 seconds.
Add tomatoes and salt. Simmer uncovered until thick enough to hold shallow wells, 12 to 15 minutes.
Make six wells and crack in pasteurized eggs. Cover and cook over low heat until whites set and yolks remain soft, 5 to 7 minutes.
Remove from heat promptly and finish with basil and Parmesan.
Spoon sauce and eggs into shallow bowls and serve grilled bread alongside for dipping.