While I never quite got around to an entire breakfast issue, I thought I’d leave you with a wholly unoriginal but favorite breakfast egg dish. This is undoubtedly one of the handiest (and tastiest) recipes I make for breakfast. 

See, I make a lot of pizza but always end up with extra sauce. One of the major rules of pizza making is to not overload the pizza with toppings or sauce–no one wants a soggy pizza, and it’s just not economical to make ½ cup of sauce. It would also be easy for me to lose the sauce to the abyss that is my refrigerator.

Enter: eggs in purgatory. A dish that, in its simplest form, is eggs cooked in a spicy tomato sauce (the purgatory, if you will). It can easily be dressed up to you liking (think sauteed greens, jammy zucchini, or even sliced cherry tomatoes) and is always a great companion for a solid piece of toast. Best of all, there’s no leftover tomato sauce to amble aimlessly in your refrigerator.   

Print Pin Rate

Eggs in Purgatory (uova al purgatorio)

1 serving

• 1 cup (240g) Tomato Sauce
• 2 teaspoons white miso
• 1 teaspoon ground chile or chile flakes (or more to taste)
• 2 large eggs
• Olive oil for serving
• Parmesan cheese for serving
• Finishing salt for serving

1. In an 8-inch skillet, combine the tomato sauce with the miso and ground chile. If the sauce is too thick, add a splash of water. Warm the sauce over medium heat, about 3-4 minutes.
2. Crack the eggs into a small bowl. Create a well in the center of the tomato sauce and carefully add the eggs. Reduce the heat to medium low, cover, and cook until the whites are set and the yolks are as firm as you like, 5 minutes for runny yolks or 6-7 for jammier yolks.
3. Remove the skillet from heat and finish with a drizzle of olive oil, a sprinkle of Parmesan, and salt.