Eggs In Purgatory

Prep Time
Cook Time
1h 10m
Ready In

"Recipe source: Bon Appetit (March 2010)"

Original is 4 servings


  • Serving Size: 1 (523.9 g)
  • Calories 412.5
  • Total Fat - 23.2 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 421.9 mg
  • Sodium - 434.3 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 8.9 g
  • Sugars - 9.6 g
  • Protein - 22.5 g
  • Calcium - 223.5 mg
  • Iron - 4.1 mg
  • Vitamin C - 46.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large skillet heat the oil over medium heat. Stir in next three ingredients (onion - red pepper flakes)and sprinkle with kosher salt. Saute until onion is tender (10 minutes). Stir in artichokes and garlic; stir one minute. Stir in tomatoes and bring to a boil; reduce heat and simmer for 15 minutes.

Step 2

Meanwhile cook the potatoes in boiling water in a saucepan until tender (8-10 minutes); drain.

Step 3

Stir the potatoes and capers into the sauce.; cover and simmer for 5 minutes.

Step 4

***The tomato sauce can be made up to 6 hours ahead of time; cool and refrigerate. Rewarm sauce before continuing.

Step 5

Preheat oven to 375 degrees F.

Step 6

In a 13 x 9 x 1 inch baking dish, pour in the sauce. Using the back of a spoon, make 8 indentations for the eggs. Crack one egg into each indentation.

Step 7

Bake until eggs are set (12-16 minutes). Carefully remove dish from oven and sprinkle with the Parmesan cheese.


No special items needed.

5 Reviews


Made for a full flavored dish we enjoyed as breakfast for dinner. I was bummed that I let the eggs cook for too long. It would have been better if the egg yolks were a little runny, but next time, I will either keep a close eye while in the oven or make the eggs separately, as some others did, given that it provides more control. Love how the tomatoes, artichokes, capers, etc. creates yummy flavor. Thank you, ellie, for sharing. Made it “For your Consideration” tag game.


review by:
(6 Mar 2023)


Wow, this made a great breakfast! Like Kathy, I cut the recipe in half and made the eggs in individual pans. It was more than enough for us - as we're not big breakfast eaters! Really loved the artichokes and the capers. So delicious with a runny egg! Of course, everything is awesome with a runny egg on top! :-) Thanks for posting - this is a keeper! Made for SWT 2019 - The Traveling Tastebuds


review by:
(11 Aug 2019)


This made for a wonderful breakfast this morning. I halved the recipe and it was more than enough for 2 people. We especially loved the artichokes and potatoes. Thank you!


review by:
(6 Aug 2019)


Wow, this was great! It has a mild "kick" from the red pepper flakes that added a nice component without detracting from the rest of the ingredients. But the artichoke and capers gave my breakfast a new and interesting twist (at least it was new for me). I served the Eggs in Purgatory with toast, but the dish itself is quite filling and needs no extra sides to go with it. This was wonderful and I will make it again. Thank you for sharing your recipe, ellie. Yum!


review by:
(23 Jul 2019)

dienia b

liked this alot loved the artichokes and capers i would not add as much thyme next time but loved the heat of the red pepper made for billboard tag


review by:
(11 Jan 2015)

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