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Eggs in Purgatory

Eggs in Purgatory

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Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.


  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • ½ teaspoon crushed red pepper flakes
  • 20 ounces cherry tomatoes
  • 1 bunch Swiss chard, preferably rainbow
  • 4 thin slices country-style bread
  • Flaky sea salt or kosher salt

Recipe Preparation

  • Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.

  • Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.

  • Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.

  • Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.

  • While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.

  • Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.

  • Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside.

  • Do Ahead: Tomato mixture can be made 1 day ahead. Let cool; cover and chill. Reheat over medium until simmering before adding eggs.

Recipe by Carla Lalli MusicReviews SectionI love this recipie! A tip if you're cutting it in half, you NEED to make it in a smaller pan. I made this in half the first time in a medium sized pan and everything got burnt and there was no juice for anything. If everything JUUUUST fits when its uncooked, its the right size pan.So delicious and simple! I woke up bummed because I was hungry for bfast but needed to go grocery shopping, until I remembered this recipe! Theew in onions at the beginning and added a bit of tomato paste for some more zingyness and it was amaze.OMGSH this recipe is perfect! We didn't have swiss chard so we skipped the salad. The tomatoes really work well with the bread, which we decided to use sourdough instead of country bread because it's what we had at the time during Quarentine. The lemon on the bread really adds flavor and the red pepper flakes add a great spiciness to the sauce. We had it for Dinner but it would be good for breakfast, brunch, or lunch!Tressa21Milwaukee05/05/20Love it. Just made it my second time, and still so delicious. Love it. Love it.Taiwanese living in Seattle04/06/20Watched the video and really wanted to try it for my mom. Made a mild version without Swiss chard and she loved it! Definitely will make it again for her.Super easy too. (Didn't crack the eggs into a cup, just did it from the side of the pan.)This is a really fantastic dish. Found the Bon Apetit / Markiplier video and had to make it, looked fantastic.Some minor notes though, careful with the red pepper, it can be really strong so keep your friends/families taste buds in mind. For the chard, toss the diced stems in just after throwing garlic in for the initial saute.AnonymousRaleigh, NC01/25/20Delicious, easy recipe using pantry staples! Also the most healthy comfort food.I love making this, but the recipe doesn't say what the swiss chard is used for in the end...?soooo good. made this the other night, making it again tonight! especially tasty when you let the toast get soggy under the sauce+egg.OccasionallyOmniscientOswego, NY04/28/19Such a great recipe! Perfect to throw together for a Sunday brunch. The lemon on the toast really set the dish apart.alonnawright891939Sacramento, CA04/22/19Not bad for a simple Shakshuka recipe. Better with chopped red peppers and onions sauteed before the tomato step, and with a bit more spices thrown in (cumin, paprika, etc).AnonymousWashington DC11/01/18Have not made this recipe, but a simpler version, very satisfactory in wintertime, is to pour the rest of your jar of leftover salsa into a frying pan and proceed to warm it to bubbling, then poach eggs as described.AnonymousBrooklyn, NY10/23/17

Watch the video: Ciao Italia 1918-r1260 Eggs in Purgatory (July 2022).


  1. Sanersone

    Absolutely agree with you. There is something in this that also distinguishes the thought.

  2. Wajeeh

    remarkably, useful information

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