Eggs in Purgatory (Italian Shakshuka)
There’s something poetic about a dish named Eggs in Purgatory—a comforting chaos of gently simmered eggs in a fiery, spiced tomato bath. This Italian twist on shakshuka speaks to the soul with its bold flavors, humble roots, and heartwarming aroma.
It’s the kind of dish that turns a few pantry staples into something extraordinary—satisfying, rustic, and just a little dramatic.
Whether it’s breakfast, brunch, or a late-night comfort meal, this recipe is all about heat, harmony, and savoring the moment with every crusty, sauce-soaked bite.
Why People Will Love This Eggs in Purgatory (Italian Shakshuka) Recipe:
Rich Flavor Depth: The combination of smoky paprika, cumin, and spicy jalapeños creates a deeply aromatic tomato sauce that awakens the palate.
Comfort Food Appeal: Poached eggs nestled in a warm, spiced sauce evoke feelings of home, comfort, and tradition—perfect for slow mornings or cozy dinners.
Simple Ingredients, Big Impact: Made mostly from pantry staples, this dish proves you don’t need fancy ingredients to deliver restaurant-worthy flavor.
Visually Stunning: The vibrant red sauce, golden yolks, and fresh basil garnish make it an eye-catching centerpiece for any table.
Customizable Heat & Texture: From runny yolks to firmer eggs, from mild to spicy, this dish easily adapts to personal preferences.
Versatile Anytime Meal: It works as a hearty breakfast, a light lunch, or a satisfying vegetarian dinner, especially when served with crusty bread.
Rooted in Culture: With its Italian origins and Middle Eastern influences, this recipe carries a story of culinary tradition and cross-cultural comfort.
Key Ingredients:
Tomato Sauce: The soul of the dish—its tangy richness forms the fiery purgatory where the eggs gently poach, absorbing deep layers of flavor.
Garlic and Onion: These foundational aromatics bring warmth and depth, infusing the sauce with a savory, home-cooked essence.
Jalapeños: A touch of heat from the diced jalapeños cuts through the sweetness of the tomato, adding a bold, balanced kick.
Smoked Paprika & Cumin: These spices introduce earthy, smoky complexity that elevates the sauce from simple to unforgettable.
Eggs: Soft-poached and nestled in the simmering sauce, the eggs bring protein, richness, and that irresistible runny yolk moment.
Parmesan & Fresh Basil: A final flourish of sharp cheese and bright herbs contrasts the bold sauce, adding elegance and freshness to each bite.
Expert Tips:
Use Fire-Roasted or San Marzano Tomatoes: If you’re substituting canned tomato sauce, choose fire-roasted or high-quality San Marzano tomatoes for a more complex, slightly smoky base.
Let the Sauce Simmer and Thicken First: Don’t rush the simmering stage. Allowing the sauce to reduce slightly intensifies the flavors and creates the perfect consistency for cradling the eggs.
Create Gentle Wells for the Eggs: Before adding the eggs, use a spoon to make small indentations in the sauce. This keeps the eggs contained, helping them cook evenly without spreading too far.
Cover the Skillet for Soft-Set Whites: For soft, silky whites and warm, runny yolks, cover the skillet briefly while cooking the eggs. This traps steam and promotes even top-down cooking.
Toast the Bread with Olive Oil & Garlic: Don’t just grab plain bread—toast slices with a drizzle of olive oil and a rub of garlic. It adds depth and makes the dipping experience exceptional.
Balance the Heat: Jalapeños and cayenne can be adjusted. For a smoky depth without overwhelming spice, use fewer peppers but increase the smoked paprika slightly.
Finish with a Drizzle of Olive Oil: A drizzle of good-quality extra virgin olive oil just before serving enhances aroma and gives a luxurious mouthfeel.
Eggs In Purgatory (Italian Shakshuka)
Ingredients
1 medium onion, chopped
3 teaspoons garlic, minced
2 jalapeño peppers, seeded and diced
1 can (28 oz.) tomato sauce
2 1/2 tablespoons sugar
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/4 teaspoon cayenne
Salt and pepper to taste
5-6 large eggs
1/4 cup Parmesan, grated
1 tablespoon fresh basil, chopped
Instructions:
Heat a skillet over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3–5 minutes, or until everything is soft and fragrant.
Pour in the tomato sauce, then stir in the sugar, smoked paprika, cumin, cayenne, and a pinch of salt and pepper. Let the sauce come to a gentle simmer.
Reduce the heat to medium. Carefully crack in the eggs, one at a time, spacing them slightly apart. Let them cook until the whites are set and yolks are done to your liking—about 5–6 minutes for runny centers.
Remove from heat and top with grated Parmesan and chopped fresh basil.
Serve hot with crusty bread for dipping.
Enjoy every spicy, saucy bite!
Important Notes When Making Eggs in Purgatory (Italian Shakshuka:
Build Flavor from the Base Up
The sautéed onion, garlic, and jalapeños form the aromatic foundation of the dish. Don’t rush this step—cook until truly softened and fragrant. This is where the sauce gets its soul.
Tomato Sauce Should Simmer, Not Boil
Once you add the tomato sauce and spices, simmer it gently. A slow simmer melds the flavors without over-reducing the sauce or darkening the fresh acidity of the tomatoes.
Balance the Heat and Sweetness
The sugar balances the acidity of the tomato, while the jalapeños and cayenne bring heat. Adjust to taste—a little extra paprika can deepen flavor without overwhelming spice, while a pinch more sugar can round things out if it’s too sharp.
Egg Placement and Timing Matter
Make small wells in the sauce with a spoon before adding the eggs. This helps cradle them and promotes even cooking. Cover the pan slightly if you want more even top heat, but keep a close eye to avoid overcooking the yolks.
Add Cheese Off Heat
Parmesan should be sprinkled after removing from heat so it melts gently into the sauce without clumping or turning grainy. It adds umami and salt, so taste before adding extra salt.
Fresh Basil = Fresh Finish
Basil adds brightness and contrast to the rich, spicy sauce. Add it just before serving to preserve its delicate aroma and green color.
Serve with the Right Bread
This dish begs for a rustic, crusty bread—ciabatta, sourdough, or a baguette—to soak up the bold, silky sauce. Toasted lightly with olive oil adds a beautiful contrast in texture.
How to Enjoy Eggs in Purgatory (Italian Shakshuka) After Cooking
Let It Rest Briefly
Once you’ve removed the skillet from the heat, let the dish sit for 2–3 minutes. This brief rest allows the sauce to slightly thicken and the eggs to finish cooking gently from residual heat, especially if you prefer a runnier yolk.
Serve Directly from the Skillet
Eggs in Purgatory is meant to be rustic and communal. Bring the warm skillet straight to the table for a cozy, family-style experience. Use a heat-safe trivet or kitchen towel beneath it.
Pair It with the Right Bread
Serve with warm, crusty bread—think toasted sourdough, ciabatta, or rustic Italian pane. Tear, dip, and scoop—the bread is your utensil and part of the experience.
Pro tip: Brush your bread with olive oil and lightly toast it with a rub of garlic for an even richer bite.
Add Final Touches at the Table
Right before digging in, consider these finishing touches:
- A pinch of flaky sea salt over the eggs
- A drizzle of extra virgin olive oil for richness
- A crack of black pepper or red chili flakes for extra heat
- More fresh basil or parsley to brighten the plate
Pair with a Beverage That Balances
For breakfast/brunch: Try a fresh citrus juice, like orange or grapefruit, to contrast the heat and cleanse the palate.
For a savory dinner: A light red wine (like a Chianti) or a crisp lager pairs beautifully with the smoky spice and richness of the dish.
For a non-alcoholic option: A sparkling water with lemon keeps things light and refreshing.
Slow Down and Savor
This dish is not for rushing—it’s for scooping, savoring, and sharing. Let the richness of the sauce, the creaminess of the eggs, and the contrast of warm bread be your moment of calm.