Eggs in Purgatory


 (Francesca Borgognone)

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  • Cook Time


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This one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.


  • 2 tablespoon olive oil
  • 1 Small onion, sliced lengthwise
  • 1 Clove of garlic, minced
  • 1 pint cherry tomatoes
  • 1/2 cup white wine
  • 1 teaspoon tomato paste
  • Pinch of fresh basil
  • 4 Large eggs
  • Salt and black pepper, to taste


Step 1:

  • In a medium-sized skillet, heat the olive oil, onion, and garlic. When the garlic starts to turn golden, add the tomatoes. Place lid and let simmer for 5 minutes.

Step 2:

  • Add white wine, tomato paste, and basil, and stir. Cover again for another 10-15 minutes until the tomatoes are soft and sauce-like.

Step 3:

  • Crack the eggs directly into the sauce and let cook, uncovered, until they are to your liking. Add salt and pepper for taste and serve.