Eggs in Purgatory — could there be a more Catholic-sounding name for a dish? This healthy yet deeply comforting meal features eggs poached in a rich, simmering tomato sauce. It’s incredibly quick to prepare and perfect when you need something nourishing in a pinch. All you need are eggs, tomato pasta sauce, a few spices, some cheese, and a sprinkle of fresh basil if you’re feeling fancy. It’s hard to overstate the beauty of its simplicity, and the flavor-to-effort ratio is nothing short of amazing. Perfect for Lent, it’s a wholesome, meatless staple worth adding to your regular rotation.

How I discovered ‘Eggs in Purgatory’

I stumbled upon this Italian gem by accident. My dad’s side of the family is Italian, and like many Italian families, we guard a treasured secret sauce recipe. It’s a rich, savory blend that simmers low and slow all day, brimming with juicy meatballs, sausage, and tender pork. 

One night after dinner, I saved the leftover sauce and pasta, as usual. The next morning, on a whim, I cracked a few eggs into the reheated sauce for breakfast. What began as a random idea turned into one of the best meals I’d ever made. Later, I found out that this was actually a traditional Italian dish: Eggs in Purgatory.

The symbolism in the sauce

The name is both poetic and symbolic. The fiery red sauce represents the purifying flames of purgatory, and the poached eggs symbolize the souls being purified. During Lent — a time of abstaining from meat — eggs offer a valuable source of protein, and this humble dish fits beautifully with the season’s themes of simplicity and reflection.

Ingredients matter: Tips for the best ‘Eggs in Purgatory

Because it’s made with so few ingredients, quality matters. You can use homemade tomato sauce, store-bought, or even leftovers. I often turn to Rao’s pasta sauces — especially tomato basil, arrabbiata, marinara, or roasted garlic — for their clean ingredients and authentic flavor. 

As for cheese, a high-quality aged Italian cheese like Parmigiano Reggiano or Pecorino Romano really makes a difference. Skip the pre-grated stuff — it lacks the flavor and often contains anti-caking additives that dull the experience.

The perfect Lenten recipe – and a year-round comfort classic

So whether you’re after a cozy breakfast, a meatless Lenten meal, or just a taste of authentic Italian comfort, Eggs in Purgatory delivers. With its simple preparation and nourishing ingredients, this dish proves that the best meals don’t have to be complicated. Grab your favorite sauce, crack in a few eggs, and enjoy the warm, satisfying goodness of a dish that’s as spiritually symbolic as it is delicious.

Eggs in Purgatory

Serves: 1 | Prep: 5 mins | Cook: 5-7 mins 

Ingredients:

• 1 cup of tomato-based pasta sauce, store-bought or homemade (I like Rao’s brand if using store-bought)
• 3 eggs
• Pinch of red pepper flakes
• Salt
• Freshly ground black pepper
• Pecorino Romano or Parmeggiano Reggiano, for serving
• Fresh basil, finely chopped (optional), for serving

Instructions: 

1. In a small skillet, over medium-low heat, pour the tomato sauce into the pan, cover, and heat for 2 minutes until it comes to a gentle simmer.
2. Uncover the sauce and, using the back of a spoon, make three indentations in the sauce a couple of inches apart into which to drop the eggs. Carefully crack each egg into the indentations. Cover tightly and cook for 3-5 minutes until the egg whites are set and the yolks are still runny. You can cook longer if you prefer your yolks to be cooked more. 
3. Sprinkle with a pinch of red pepper flakes, salt, freshly cracked black pepper, freshly grated Pecorino Romano or Parmeggiano Reggiano, and fresh basil. 
4. To serve, use a large spoon to scoop the eggs and sauce. Plate in a shallow bowl. Serve hot along with some toasted bread. 

Notes and Variations:

You can use leftover pasta sauce for this recipe, which I often do, including ragu or tomato sauces with meat in it. 

This recipe can easily be scaled for multiple servings and a crowd. Just use a larger skillet to accommodate the larger quantity of eggs.