Also known as eggs in purgatory or shakshuka, these poached eggs in tomato sauce have it all: sweetness, savoriness, acidity, and a creamy rich egg yolk. They’re perfect for brunch.
Shakshouka, eggs in purgatory, huevos rancheros… whichever name you choose to give it, poached eggs in tomato sauce is the perfect meal any time of day. Poached eggs are one of those foods that translate so well from simply a breakfast/brunch item to a still satisfying yet super easy to make dinner – I mean who doesn’t love a perfectly runny egg? There are so many reasons to love this cozy, comforting, fresh, and super easy-to-make meal, but when the inspiration struck me to make these poached eggs on a weeknight, there was one reason that stood out above the rest. As my tired feel carried me home from the subway station after a long day of work, I had a joyous realization: I don’t even have to stop at the grocery store to pick up the ingredients to make it. I don’t know about you guys, but I literally always have all of the ingredients for this meal stocked in my kitchen; there’s always a carton (or two or three) of eggs sitting in my fridge, cans of tomato sauce stacked high in my cabinets, and a seemingly never-ending bowl of onions on my kitchen table. And any meal that doesn’t require a trip to the grocery store is a perfect meal in my book.
Not only does this dish save me that dreaded trip to the grocery store, but emotionally I also have a very strong connection to it. For one, it perfectly embodies who I am: an Italian Jew. Eggs in purgatory – uovo in purgatorio – is the name for poached eggs in tomato sauce as a traditional Neapolitan dish. And after spending a good amount of time in Naples, I can see how this dish perfectly embodies the Neapolitan style of cooking. It is simple, almost peasant-like in its use of just a few inexpensive ingredients, and yet it is fresh and comforting almost indulgent – heavenly if you will (get it?!). And then there is Shakshouka, also eggs poached in tomato sauce, sometimes with the addition of chili peppers and cumin. This signature dish of Tunisian, Moroccan or Egyptian descent shows up on breakfast and dinner menus all over Israel. And while my Jewish roots come more from Eastern Europe than they do from the Middle East, there is no doubt that almost every Jew (and I really don’t consider myself religious at all) feels a connection to Israel.
Cultural connections aside, there is something about this dish just makes me all warm and fuzzy inside because of the memories it holds for me. This poached eggs recipe, with its crusty bread soaked in sweet tomato sauce and rich salty egg yolk, brings me right back to Saturday mornings spent at my grandparent’s table – a tall stack of Papa Mike’s Mickey Mouse shaped pancakes topped with maple syrup and a sunny side up egg. The syrup and yolk would swirl together to make the prefect salty sweet sauce for all that fluffy pancake, just like the sweetness and acidity of the tomato balances perfectly with the fat and richness of the egg yolk in this dish. And while I may have strong childhood memories of all the same flavors that these poached eggs in tomato sauce evoke, I have an even more personal relationship to this recipe as a go-to breakfast on cozy mornings spent basking in the delight of a budding romance.
Look at that runny yolk!
Now I know you probably don’t have all of the same connections to this dish that I do, but you will be able to appreciate this: these poached eggs in tomato sauce have grown to be one of my favorites largely in part because of how easy they are to make. Throw a few cloves of garlic and an onion to caramelize in a cast iron skillet, add some tomato sauce or fresh tomatoes (I use both) and simmer for a few minutes, and then crack some fresh eggs right on top. And you’re done! Its a fantastic late breakfast or brunch – the fat from the egg is especially good as a hangover cure – but also makes a great, easy weeknight dinner. And while I served mine with crusty bread for dipping, you could just as easily make this meal paleo and low carb by leaving out the bread – and it will remind you of a hearty pasta dish!
I promise you that anyone you make these poached eggs for will be incredibly impressed by your cooking skill – I was the first someone made them for me – and they’ll have no idea that the recipe actually incredibly easy. So try making this dish for someone you love, and you will be amazed at the way you can build your own emotional connections and memories around it.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 14.5 oz can tomatoes, either whole, crushed, diced, or tomato sauce
- 2-3 fresh tomatoes, diced, optional
- 1 tablespoon tomato paste
- spices of your choice (I used smoked paprika, but you can use cumin or dried herbs)
- 4 large eggs
- 1 bunch fresh parsley or cilantro for garnish, optional
- bread for serving, optional
- salt and pepper to taste
- In a medium skillet over medium heat, sauté onion and garlic until softened and browned, 5-7 minutes. Add canned tomatoes, tomato paste, and fresh tomatoes if using, plus spices of your choice and salt and pepper to taste. Allow to simmer for about 20 minutes.
- Crack four eggs right into sauce in skillet and cook over medium-low heat until egg whites are set but yolks are still soft and runny, 5-7 minutes.
- Serve over toasted bread, sprinkled with fresh herbs of your choice.
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