Eggs in Purgatory is one of those simple dishes that somehow feels special every single time. It’s cozy, saucy, and just the right amount of spicy—perfect for lazy mornings, quick lunches, and even dinner!
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What are Eggs in Purgatory?
Eggs in purgatory is a classic Italian-inspired dish where eggs are gently cooked in a bubbling bed of marinara sauce. Think of it as the Italian cousin to shakshuka! It’s savory, spicy, and packed with flavor in every spoonful. Traditionally made with a rich tomato sauce and poached eggs, this dish is both hearty and comforting. It’s also incredibly versatile—you can make it with just a few pantry staples, or dress it up with cheese, cream, herbs, or crusty bread on the side.
The name may sound a little intense, but it’s all about the fiery red sauce that cradles the eggs—like they’re floating in purgatory! While the origins are up for debate, it’s long been considered a humble, peasant-style meal because of its simplicity and affordability. But don’t be fooled: the flavors are anything but basic. With creamy eggs, gooey cheese, and herby toppings, this dish is pure comfort food magic.
Ingredients You Need
- Marinara Sauce – We use a jarred version instead of making our own tomato sauce to save tons of time without sacrificing flavor. Go with your favorite store-bought brand or a homemade version if you have it on hand.
- Eggs – We crack them right into the sauce so the whites set and the yolks stay perfectly soft.
- Heavy Cream – A little goes a long way! And it creates a luscious texture that feels fancy without any effort.
- Cheese – Using both feta and mozzarella is the way to go! We love how the feta adds a salty kick while the mozzarella melts beautifully.
- Salt and Pepper – These help balance the sweetness of the tomato sauce and elevate the other ingredients. Use them to season to taste.
- Basil Leaves – This herb helps to lighten and brighten the dish. Fresh basil really wakes up the whole flavor profile.
How to Make Eggs in Purgatory
- Spread the sauce. Spoon the marinara into ramekins and gently spread it out to cover the base in a thick layer. This gives the eggs a saucy cushion to cook in.
- Crack the eggs. Carefully crack one egg into each ramekin, making sure the yolk stays intact and centered in the sauce.
- Add the cream and cheese. Drizzle a little heavy cream over the top, then sprinkle on the feta and mozzarella so it’s evenly distributed across the surface.
- Season it up. Finish with a pinch of salt and a few cracks of pepper over each ramekin to enhance all those savory flavors.
- Bake until set. Place the ramekins on a baking sheet and bake until the egg whites are cooked through but the yolks are still soft and jammy.
- Garnish and serve. Once slightly cooled, top with torn fresh basil. Serve warm, ideally with crusty bread for dipping!
Variations
- Sausage – Crumbled Italian sausage adds extra protein and a hearty, savory bite.
- Spice – Stir crushed red pepper flakes into the marinara if you love a good kick of heat.
- Cheese – Swap in goat cheese, Parmesan, or even a little Ricotta for a totally different flavor.
- Greens – Stir in spinach or kale before baking for a veggie boost and a pop of color.
- Skillet – Make a larger batch in a small oven-safe skillet instead of individual ramekins for a family-style presentation.
- Pesto – A drizzle of pesto just before serving adds a fresh, garlicky twist that pairs perfectly with the rich sauce.
- Bread or Polenta – Toasted sourdough, pita, or creamy polenta all make amazing sides for soaking up every last drop.
Can I Store Leftovers?
This dish is best enjoyed fresh, since the eggs can overcook and the texture changes when reheated.
If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
Freezing is not recommended for this recipe — the eggs and cheese don’t hold up well once thawed.
Common Questions about Eggs in Purgatory
The name comes from the way the eggs look nestled in the red marinara sauce—it’s a visual reference to the idea of purgatory in religious tradition, where the fiery sauce represents flames.
You can prep the sauce and even add the cheese in advance, but for the best texture, it’s best to crack the eggs and bake just before serving.
Both dishes involve eggs cooked in tomato sauce, but shakshuka usually includes spices like cumin and paprika and sometimes features peppers and onions. Eggs in purgatory leans more Italian with a marinara base and cheese.
It can be! Traditional versions can have a little heat, but you can adjust that by using mild or spicy marinara, or adding red pepper flakes if you like it hot.
More Egg Recipes
Whether we’re looking to start the day with a protein-packed meal or we’re making breakfast for dinner, we adore an easy egg recipe. Check out more of our favorites!
Eggs and Dates (Egyptian Eggs with Agwa)
Turkish Poached Eggs with Cottage Cheese
Easy Eggs in Purgatory Recipe
Ingredients
- 1 cup marinara sauce divided
- 4 large eggs
- ¼ cup heavy cream divided
- ¼ cup feta cheese divided
- ¼ cup Mozzarella cheese divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup basil leaves divided
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil two 12-ounce ramekins, or coat them with nonstick spray.
- Divide half of the marinara sauce evenly between the ramekins, spreading it to cover the bottom.1 cup marinara sauce
- Crack 2 eggs into each ramekin, taking care not to break the yolks.4 large eggs
- Drizzle 2 tablespoons of heavy cream into each ramekin, being careful to distribute it evenly.¼ cup heavy cream
- Sprinkle 2 tablespoons of feta cheese and 2 tablespoons of Mozzarella cheese over each ramekin.¼ cup feta cheese, ¼ cup Mozzarella cheese
- Season with kosher salt and freshly ground black pepper to taste.Kosher salt to taste, Freshly ground black pepper
- Place the ramekins on a baking sheet, and transfer them to the preheated oven.
- Bake for about 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove the ramekins from the oven, and let them cool for a few minutes.
- Garnish each ramekin with basil leaves.¼ cup basil leaves
- Serve the baked eggs with the remaining marinara sauce on the side.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Egg-Filled Breakfast Recipes
If you enjoyed this easy Eggs in Purgatory recipe, you won’t want to miss out on the egg dishes below!
I love making eggs for dinner, especially when I don’t feel like cooking or am short on time. This recipe easily elevates it from breakfast to dinner, especially when paired with crusty bread and a salad. Thank you food dolls!
We’re so glad you enjoyed it, Trish! 😊
Xo,
Alia & Radwa