Easy Italian Baked Eggs (Eggs in Purgatory)
A flavorful and simple Italian-inspired baked eggs dish cooked in a spicy tomato sauce, perfect for a quick breakfast or brunch.
Ingredients
Oil
- 2 tablespoons extra virgin olive oil
Garlic
- 3-4 cloves fresh garlic (minced) (approximately 1 tablespoon)
Red pepper flakes
- pinch crushed red pepper flakes
Tomatoes
- 28 ounces canned whole peeled tomatoes (San Marzano preferred)
Basil
- 10-12 leaves fresh basil leaves (plus extra for garnish)
- 1 teaspoon kosher salt (divided use)
- ½ teaspoon black pepper (divided use)
- 6 large eggs
Parmesan cheese
- to taste freshly grated Parmesan cheese (for serving)
Instructions
- Preheat oven to 400˚F. Heat a cast iron skillet over medium heat and add olive oil.
- Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add tomatoes and break them up; stir in basil, salt, and pepper. Simmer for 5 minutes.
- Create space for eggs, crack them into the sauce, season, and transfer skillet to oven. Bake for 7-9 minutes until whites are set.
- Remove from oven, garnish with Parmesan and basil, and serve immediately.
Notes
Use high-quality canned tomatoes for best flavor.