Eggs in Purgatory

A great breakfast dish to wake up the senses in the morning! This recipe poaches eggs in a spicy tomato sauce. Use a cast iron skillet to cook on top of the stove or the bbq.
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  • 6 eggs
  • 1 small red onion, diced
  • 2 cloves of garlic, minced
  • 1 jalapeno pepper (optional), seeded and finely chopped
  • 1-28 oz. (796ml) diced tomatoes
  • ¼ tsp.(1ml) red pepper flakes
  • 1 tsp. (5ml) dried oregano
  • ½ tsp. (2.5ml) kosher salt
  • ¼ tsp. (1ml) black pepper
  • ½ cup (50g) cheddar cheese, grated
  • ½ cup (50g) mozzarella, grated


Heat the oil in a 10-inch(25cm) cast iron skillet over medium heat.  Add in the onions and diced pepper; and saute until softened, approximately 3-4 minutes.  Add the garlic and cook for another minute.Stir in the diced tomatoes, red pepper flakes, oregano, salt and pepper.  

Turn the heat to medium-low.  Break down the tomatoes with the back of a wooden spoon and continue to simmer for 20 minutes until the sauce starts to thicken, stirring occasionally.

Using a wooden spoon, make 6 wells equally space in the tomato sauce.  Then crack an egg into each well. Cover and cook for 5-6 minutes until the whites are set and the yolks are runny.  

Remove lid and sprinkle with cheese, cover and cook for 1minute.  For firm yolks continue to cook for an addition 1-2 minutes.  Take to the table and spoon out each egg portion.

Serve with bacon, toast and a slice of creamy avocado.


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