Eggs In Purgatory

Prep Time
Cook Time
1h 10m
Ready In

"Recipe source: Bon Appetit (March 2010)"

Original recipe yields 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 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.

Tips & Variations

No special items needed.



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)