Eggs in purgatory picture by Andrew Hyde.
Eggs in purgatory picture by Andrew Hyde.

Ingredients for Eggs in Purgatory:

  • 2 tablespoons canola oil.
  • 1 medium onion, chopped.
  • 1/4 cup tomato paste.
  • 2 garlic cloves, minced.
  • 2 teaspoons smoked paprika.
  • 1/2 teaspoon sugar.
  • 1/2 teaspoon crushed red pepper flakes.
  • 29 ounces of fire-roasted diced tomatoes, undrained.
  • 4 large eggs.
  • 1/4 cup shredded manchego or Monterey Jack cheese.
  • 2 tablespoons minced fresh parsley.
  • 1 tube (18 ounces) polenta, sliced and warmed, optional.


  1. In a large skillet, heat oil over medium-high heat.
  2. Add onion; cook and stir 6-8 minutes or until tender.
  3. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
  4. Stir in tomatoes; bring to a boil.
  5. Reduce heat to maintain a simmer.
  6. With the back of a spoon, make four wells in sauce.
  7. Break an egg into each well.
  8. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
  9. Sprinkle with parsley. If desired, serve with polenta. Yield:4 servings.
Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.