🍳DailyRecipes
Breakfast

Easy One Pan Eggs in Purgatory

A simple and rustic Italian meal featuring eggs poached in a spicy, garlicky tomato sauce that is perfect for dipping crusty bread.

By Daily Recipes Book· 🌍 Italian· July 14, 2026
Easy One Pan Eggs in Purgatory
dailyrecipesbook.com
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4

This is one of my favorite meals to whip up when I want something that feels special but takes very little effort. It is a classic Italian dish where eggs cook right in a bubbling pan of savory tomato sauce, making it a wonderful choice for a lazy weekend brunch or a quick weeknight dinner.

The secret to getting the best flavor is using good quality canned tomatoes and plenty of garlic. If you are feeding little ones who do not like spice, you can easily leave out the red pepper flakes and it will still taste amazing with a side of toasted bread.

Ingredients

  • 1 can (28 ounces) whole peeled San Marzano tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • Kosher salt and black pepper to taste
  • 3 cups baby spinach, roughly chopped
  • 6 large eggs
  • Fresh basil or parsley for serving

Instructions

  1. 1

    Pour the canned tomatoes into a medium bowl and crush them by hand until they are broken down but still a little chunky.

  2. 2

    Heat the olive oil in a large skillet over medium high heat.

  3. 3

    Add the halved cherry tomatoes, minced garlic, red pepper flakes, and Italian seasoning to the skillet.

  4. 4

    Sauté for about 2 minutes until the garlic is golden and fragrant.

  5. 5

    Stir in the crushed tomatoes along with all their juices, then season the mixture with salt and pepper.

  6. 6

    Bring the sauce to a boil, then turn the heat down and let it simmer for about 10 minutes until it has thickened slightly.

  7. 7

    Stir in the chopped spinach and cook for another minute until the leaves have wilted.

  8. 8

    Use the back of a wooden spoon to make six small wells in the sauce.

  9. 9

    Carefully crack one egg into each well and sprinkle the tops of the eggs with a bit more salt and pepper.

  10. 10

    Cover the pan with a lid and cook on medium low heat for about 5 minutes, or until the egg whites are set but the yolks are still soft.

  11. 11

    Garnish with fresh herbs and serve the dish warm right from the pan.

💡 Tips

You can prepare the tomato sauce up to three days in advance and keep it in the fridge. When you are ready to eat, just bring the sauce to a simmer in a pan before adding the spinach and eggs. This dish is best served with thick slices of toasted sourdough for dipping into the yolks.

#vegetarian#healthy#low carb#one pan#brunch#keto

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