Eggs in Purgatory Recipe

Servings: 4

Total Time: 25 minutes



Larder & Vine 10.25-inch Enameled Cast Iron Skillet


  • 1 tablespoon olive oil

  • ½ medium onion, chopped

  • 1 cup tomato sauce

  • 1 garlic clove, minced

  • ¼ teaspoon red pepper flakes

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ¼ cup fresh parsley, chopped

  • 4 large eggs

  • ¼ cup grated parmesan cheese


  1. Heat olive oil in your ovenproof Larder & Vine Skillet over medium heat. Add the onions and cook until tender, about 3 minutes.

  2. Stir in the tomato sauce, minced garlic, red pepper flakes, salt, and pepper. Sprinkle with half of the parsley. Cook until the tomato sauce mixture begins to thicken, about 5 minutes.

  3. Use a large spoon to make 4 indentations in the tomato sauce. Crack an egg into each indentation.

  4. Top with the grated parmesan cheese, salt, and pepper. Cover the skillet and cook until the egg whites are set and the egg yolks are at your desired consistency. 

  5. Sprinkle with remaining parsley and serve.

Eggs in Purgatory in Skillet and on Plate

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