![\"cast](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2022\/05\/eggs-in-purgatory-pn-512x768.jpg\")
<\/figure><\/div>\n\n\nI was craving something a little different for breakfast one morning, and I spied some leftover tomato sauce in the fridge. And then it hit me: Eggs in Purgatory!<\/p>\n\n\n\n
This southern Italian dish comes together in minutes even if you use fresh tomatoes and cook them down a bit for the sauce. Serve it with some crusty bread or toast to soak up all of that beautiful sauce and egg yolk. <\/p>\n\n\n\n
Ingredients for Eggs in Purgatory<\/h2>\n\n\n\n
Obviously you need eggs. The recipe below is for 4 eggs, but you can easily ramp it up for more people. Figure about 2-3 eggs per person, use a larger skillet, if needed or cook it in batches.<\/p>\n\n\n\n
I started with plain tomato sauce, but you can use canned peeled whole tomatoes, diced tomatoes, etc. If you want to use fresh tomatoes, chop them and press the juice out of them a little then cook until tender and saucy before adding the eggs.<\/p>\n\n\n\n
The red pepper flakes are traditional, part of the reason it is called \"in Purgatory\". Omit it if you want it mild or more if you want it spicier.<\/p>\n\n\n
![\"cast](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2022\/05\/eggs-in-purgatory-pst.jpg\")
<\/div>\n\nRecipe<\/h2>
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