Eggs in Purgatory
by Nigella. Featured in NIGELLISSIMAIntroduction
You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you're in need of morning-after succour.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you're in need of morning-after succour.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1
- 1 tablespoon olive oil
- 1 small clove garlic (peeled)
- ¼ teaspoon dried chilli flakes
- 1 x 400 grams can chopped tomatoes
- ½ teaspoon Maldon sea salt flakes (or to taste)
- 1 large egg (or 2 eggs if needed)
- 2 teaspoons grated Parmesan (or more as needed) - see Additional Information below
- 1 splash of chilli oil (optional to serve)
- 2 slices white bread (or other bread of your choice to serve)
- 1 tablespoon olive oil
- 1 small clove garlic (peeled)
- ¼ teaspoon red pepper flakes
- 14 ounces can diced tomatoes
- ½ teaspoon kosher salt (or to taste)
- 1 large egg (or 2 eggs if needed)
- 2 teaspoons grated Parmesan (or more as needed) - see Additional Information below
- 1 splash of chilli oil (optional to serve)
- 2 slices white bread (or other bread of your choice to serve)
Method
- Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
- Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
- Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
- Remove from the heat and serve — if so wished — sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.
- Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
- Tip in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
- Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
- Remove from the heat and serve — if so wished — sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsJust made this and was delicious - I didn’t use any Parmesan and was still delicious- to make sure my yolks stayed runny I added them into a bowl first, poured the whites, covered the pan, and then when the whites were almost set I added the e yolk. Next time I’d add more chilli flakes for an extra kick! But quick, easy and delicious, would be fine without bread too.
I also add a dash of Balsamic and fresh basil leaves
Love this dish. My Spanish mother used to cook it regularly but used smoked pimenton instead of chilli flakes. Thanks Nigella for reminding me of my childhood in the 50’s
If you find the tinned tomatoes too acidic - try adding a teaspoon of maple syrup to take the edge off the acidity
Didn't have Parmesan but I sliced mozarella and laid them between the eggs, amongst the tomato mixture. Also delicious!
This is one of our favorites. It's on regular rotation.
Wow! Cut through my New Year's Day hangover like delicious grease lightening!
I think that may have been the most delicious thing I have ever eaten in my life. OMG!!
This is one of my very favorite things to eat! I came across it originally in The Sopranos Cookbook many years ago, and have been a fan ever since! Make sure you have lots of crusty bread to soak up every bit of this wonderfully, comforting dish!
This recipe was easy, quick and delicious. Perfect for New Year's Day!
I don't like tomatoes but I love this recipe! It's delicious.
Lovely dish, really fancied this. Great foil for all the rich food that we have all eaten over Christmas. Especially love the tomato part of the dish.