Eggs in purgatory

    25 min

    Poached eggs in tomato sauce - southern Italian style. An easy and nutritious meal in the absence of meat. The dish links diverse Mediterranean countries, as similar to north African and Israeli shakshuka and Turkish menemen.


    London, England, UK
    4 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 clove garlic
    • 500g passata or sieved tomatoes
    • salt and pepper to taste
    • 1 tablespoon chopped fresh oregano
    • 1 pinch dried chilli flakes
    • 4 eggs

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat olive oil and garlic clove in a pan over a gentle flame giving time for the garlic to infuse.
    2. Add passata and turn up heat. Bring to a simmer and continue to cook for 10 minutes until sauce has reduced slightly. Season to taste and add half of your oregano and a pinch of dried chilli flakes.
    3. Gently drop in eggs one at a time (I usually add one for luck, I think that Catholic guilt has stayed with me), cover pan and reduce flame.
    4. Eggs are ready when whites have set – I like my eggs with runny yolk. This should take about 10 minutes.
    5. Serve sprinkled with remaining oregano and crusty bread.

    See it on my blog

    Check out this recipe and others on NazarBlue

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Very nice dish. Definitely be making this one again. I used Gourmet Garden Chilli and fresh Basil instead of oregano. Yum.  -  19 Apr 2012


    Very good. Added my own fresh chilli, and some fresh coriander.  -  15 Feb 2015