This is one of my absolute favorite breakfasts! Eggs in Purgatory is very similar to the Middle Eastern and North African dish called shakshuka. But, instead of being seasoned with peppers, cumin, and paprika, it’s seasoned with fresh parsley and parmesan. Eggs in Purgatory is essentially an Italian version of the dish. Deliciously sweet cherry tomatoes seasoned with fresh herbs go incredibly well with a couple of eggs and a generous dusting of parmesan! In the summertime, I’ll use fresh herbs from the garden such as thyme, rosemary, basil, bay leaf, and marjoram to flavor this dish. To brighten the flavor, I add a splash of red wine vinegar.
WHY YOU’LL LOVE THIS RECIPE
- 10 ingredients
- Deliciously sweet tomatoes
- Flavorful herbs
- Easy to make
- Filling and healthy
- Recipe can be doubled or quadrupled to serve more people
iscovered this dish on a cooking show I was watching years back during my lunch break. It was the first
To kick it up a notch, I use my favorite Fresh Italian Seasoning to flavor this dish, but you can get away with using just thyme or a dried Italian seasoning mix. I find that the additional herbs give the dish additional layers of flavor.
Another herb that adds sweet and savory notes is bay leaf. I like to use fresh bay leaf, but dried gets the job done well, too!
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- Small skillet with a lid
Eggs in Purgatory with Fresh Herbs
- 1/4 yellow onion, chopped
- 3 garlic cloves, chopped
- 2 tbsp Fresh Italian Seasoning, or 1 bunch each of rosemary, thyme, and marjoram; or 1 tsp dried Italian seasoning
- 1 bay leaf, torn
- 10 oz (280g) cherry tomatoes, sliced into halves
- 1 tbsp red wine vinegar
- 1 tbsp water
- 2 extra large eggs
- 2 tbsp grated parmesan
- basil leaves for topping
- salt and pepper to taste
Heat 2 tbsp of vegetable oil in a small skillet and sauté the onions, garlic, herbs, and bay leaf on medium to low heat until translucent and fragrant.
Add the sliced cherry tomatoes and season with salt and pepper. Sauté the tomatoes with the herbs for 5 minutes, or until the tomatoes begin to soften.
Add the vinegar and water to the skillet and season with salt and pepper. Chop and mush the tomatoes with the vinegar and water using a spatula and stir well. Allow the mixture to simmer for another 5 minutes.
Crack open two eggs into the mixture and top with 2 tbsp of parmesan and pepper to taste. Cover the skillet with a lid and allow the mixture to cook until the tops of the eggs turn completely white.
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