These saucy eggs are my twist on eggs in purgatory, and they are perfect for brunch or dinner. Start with hardboiled eggs and give them a quick sautee in extra virgin olive oil until the whites are crispy and golden brown, then dunk the eggs in the delicious spicy tomato sauce! If you would rather make a more classic eggs in purgatory, see the notes for the option to poach your eggs directly in the sauce.
1 to 2teaspoondried red pepper flakes or Aleppo pepper,more or less to your liking (if you like the sauce hot, you can add more)
½cupbasil or parsley, chopped
In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.
In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.
Add the diced tomatoes, tomato paste, and about ¼ cup of water. Season with another big dash of kosher salt. Add the oregano and red pepper flakes, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.
Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.
Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.
For classic eggs in purgatory: To make this recipe the classic way, skip the boiled eggs. First, make the spicy tomato sauce, then crack 6 raw eggs and nestle them in the sauce. Allow the sauce to simmer some more until the egg whites have set while the yolks remain creamy and somewhat runny. This is similar to how to make shakshuka.
The sauce is a variation based on this fra diavolo recipe: In today's recipe, I omitted the white wine and added fresh chiles.
Leftovers: store leftovers in a tightly closed glass container in the fridge for up to 3 days. You can warm them up over medium heat, just add a little water if the sauce is too dry.