• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Home About Contact

The Cooking Jar

Cooking made easy

  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Casseroles
    • Dips and Sauces
    • Main Dishes
    • Quick and Easy
    • Sides and Salads
    • Soups and Stews
  • Ingredient
    • Beef
    • Chicken
    • Pasta
    • Seafood
  • Method
    • Air Fryer
    • Oven
    • Sheet Pan
    • Slow Cooker
    • Stovetop
Home About Contact
  • Appetizers
  • Breakfast
  • Casseroles
  • Dips
  • Main Dishes
  • Quick and Easy
  • Sides
  • Soups
Home » Course » Quick and Easy

Quick and Easy

Eggs in Purgatory (Italian Shakshuka)

Published: October 31, 2014   |   Updated: July 1, 2022   |   52 Comments

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy for more details.

4.8 from 14 reviews
Pin50K
Share
Email
50K Shares

Eggs in Purgatory are a quick and spicy way to enjoy your eggs in the morning with Parmesan cheese and eggs poached in fiery tomato sauce. This Italian Shakshuka is the perfect answer to a cozy breakfast or brunch ready to eat in 30 minutes.

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce.

Today we’re making eggs in purgatory or Italian Shakshuka. The name could refer to the fiery red tomato sauce bubbling away while the eggs poach, or the underlying spice of the sauce thanks to the cayenne and jalapenos.

These eggs make a wonderfully delicious and filling breakfast or brunch paired with some warm, crusty bread to dip in the sauce. The soft-cooked eggs in a robust tomato sauce are made with simple, pantry staples so it’s an easy meal to whip together in a hurry.

There are many, many versions and interpretations of this dish and I’ve been liberal with making some modifications to the base recipe of Eggs in Purgatory to add more spice and flavor and make it more worthy of its name. I’ve also included notes on what to omit if you want to stick with the classic. Let’s get cooking.

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce.

The fact that I was able to come up with this unplanned post at the very last minute just goes to show how easy it is to put it together. Eggs, check. Tomato sauce, check. Parmesan cheese, check. Spices, check. Onions and garlic, check. Almost everything you would have already stocked in your pantry. And some leftover French bread from making my pumpkin cream cheese french toast earlier this week.

I modified the recipe for more flavor so I added a little jalapeno and some cumin. I also wanted it smoky so I added a little smoked paprika and I could really see it going well with something called eggs in purgatory. These are not your typical Italian ingredients so if you want a more classic version of the dish, leave out the jalapenos, cumin and smoked paprika and maybe substitute cayenne with red pepper flakes.

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce.

EGGS IN PURGATORY (ITALIAN SHAKSHUKA) RECIPE TIPS

I used a decent amount of cayenne to spice it up a little but not enough to make it super spicy. So add in more if you want it burning your mouth to the point of no return. Since the jalapenos have their seeds removed, they don’t lend much to the heat but again, if you want eggs in super hell, keep those seeds. It can be either more cayenne or pro seeds or both. Or if you’re hardcore, find that ghost pepper.

The Parmesan adds a nice touch to things. I really loved it and it binds all the ingredients together well. I only used 1/4 cup to lightly sprinkle the sauce.

You’ll notice the eggs will start to sink while it’s cooking. This is good. The more sauce that surrounds the eggs, the better it cooks. But keep the sauce at a gentle simmer while you poach or you’ll end up with scrambled eggs. I wanted my yolks runny so the timing in the directions is for precisely that. Simmer it a little longer for a fully-cooked yolk. Finally, there’s enough sauce to go around for maybe two more eggs, so if you’re expecting company, or just like eating eggs, you can cook up to eight in there. The more the merrier!

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce.

And lastly, a word of warning: this is messy to cook. Basically, anything with a tomato base is gonna leave a mess. So if you have a backsplash, try to cook it on the back burner or use a splatter screen so your floor doesn’t end up looking like you started a redecorating job. And wear an apron! I suppose the other reason why it would be called eggs in purgatory would be the cleanup!

And that’s about it. Let me know how you like it and what modifications you made in the comments below. Enjoy!

MORE BRUNCH RECIPES TO TRY

  • Healthy Egg White Muffin Breakfast Cups
  • Hash Brown Breakfast Quiche
  • Cheesy Sausage Hash Brown Breakfast Casserole
  • Easy Hamburger Quiche
  • Hash Brown Egg Nests

Did you make this recipe? Rate it!

♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and  Pinterest.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Several sunny side up eggs in marinara sauce topped with basil.

Eggs in Purgatory (Italian Shakshuka)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 6 1x
Print Recipe
Pin Recipe

Description

Eggs in Purgatory are a quick and spicy way to enjoy your eggs in the morning with Parmesan cheese and eggs poached in fiery tomato sauce.


Ingredients

Units Scale
  • 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
  • 6 large eggs
  • 1/4 cup Parmesan, grated
  • 1 tablespoon fresh basil, chopped

Instructions

  1. In a 10″ skillet over medium-high heat, saute onions, garlic and jalapenos and cook until soft about 3-5 minutes.
  2. Pour in tomato sauce and add sugar, paprika, cumin, cayenne and salt and pepper to taste. Bring to a gentle simmer.
  3. Lower heat to medium and crack the eggs in one at a time and simmer until they are cooked the way you want them. For runny yolks, about 5-6 minutes.
  4. Remove from heat and sprinkle with cheese and basil.
  5. Dish and serve hot with crusty bread for dipping.
  6. Enjoy!

Notes

  • For the classic eggs in purgatory recipe, leave out the jalapenos, cumin and smoked paprika and maybe substitute cayenne with red pepper flakes. 
  • Prep Time: 10 mins
  • Cook Time: 20 mins

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

Leave A Review

posted in: Breakfast, Popular Recipes, Quick and Easy, Stovetop

Previous
Pumpkin Cream Cheese French Toast
Next
Easy Chicken Shawarma

Reader Interactions

    Leave a Comment Cancel reply

    Share your thoughts and rate the recipe!
    Your email address will not be published. Required fields are marked with *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Karen says

    July 10, 2015

    Wow are these good! I didn’t use quite as much cumin (ran out) or paprika (not a huge fan). I also used some hot peppers that I canned last summer instead of jalapenos. Very, very good.

    Reply
    • The Cooking Jar says

      July 10, 2015

      That’s great to hear! Thanks for trying it out and I hope they weren’t habeneros, I tried some yesterday and almost died! SPICY!

      Reply
  2. Spiderman says

    June 20, 2015

    The name comes from the italian name for their similar dish called uova in purgatorio. Makes sense since he’s italian!

    Reply
    • The Cooking Jar says

      June 22, 2015

      That’s some great trivia, I love it! Thanks for chiming in 😉

      Reply
  3. Joseph NL says

    June 19, 2015

    Having tried both this version and the NY Times version (see: http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta), I find the NYT recipe (sans the feta, which is neither needed nor tradional) somewhat better. The heat from the jalapeños in this recipe IMHO takes over the dish, and the red peppers in the NYT recipe seems to me more balanced. The addition of hot sauce by the diner can easily furnish more heat to those who crave it. I always serve shakshuka with warm pita bread…very traditional! Which ever recipe one prefers, shakshuka is a wonderfully healthy and tasty dish!

    Reply
    • The Cooking Jar says

      June 22, 2015

      Awesome! Thanks for trying this one out, Joseph. By the way, I saw some harissa the other day so now I know where to find it if ever needed.

      Reply
  4. Katie says

    June 16, 2015

    Hi, it appears there is rice in the dish? Or no? Thanks so much! Katie

    Reply
    • The Cooking Jar says

      June 16, 2015

      Heya Katie. There’s no rice in the skillet itself, but you can cook rice on the side to eat with it instead of bread!

      Reply
  5. Joseph NL says

    May 22, 2015

    Great recipe!

    Reply
  6. Joseph NL says

    May 22, 2015

    Shakshuka is one of my favorite things to make…easy and delicious. It’s also very healthy and low cal. With some pita bread it’s great for breakfast or lunch. Add a nice salad and it’s a nice light dinner. The recipe is almost the same as mine except I use a large red bell pepper instead of the jalapeños…it’s easier to control the heat with the cayenne, and individually added hot sauce or harissa at the end. Also, rather than sprinkling it with cheese, we use chopped cilantro as a garnish. Small modifications, but shakshuka is a winner?

    Reply
    • The Cooking Jar says

      May 28, 2015

      It all sounds delicious, Joseph! Never had harissa before though. This recipe may not be truly authentic but slight tweaks here and there can suit any taste palate. 🙂

      Reply
  7. Supriyo says

    May 16, 2015

    I see you cooked this on a cast iron skillet – any concerns about losing the seasoning from the acidity of the tomato sauce? I have seen other posts that recommend against cooking tomato sauce based recipes on cast iron skillet.

    Food wise, this looks great and I am tempted to do this, hence the question 🙂 – don’t take it as a criticism.

    Reply
    • The Cooking Jar says

      May 16, 2015

      No biggie! It’s a valid question. I’ve seen some comments like that myself and I’m still a cast iron newbie. Honestly I didn’t notice anything after but then again I’m not too picky about stuff. If it needs to be re-seasoned, I just do it. Since this is all done over the stove top, if you’re worried about that, using a regular skillet will work just fine 🙂

      Reply
      • The Cooking Jar says

        May 30, 2015

        I just remembered this article I read awhile back. Hopefully it might help you (and others) make an informed decision 🙂

        http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

        Reply
  8. Steven says

    April 27, 2015

    Wow, this looks delicious. I was curious if I could substitute the onion for another veggie that might compliment this dish well? Would love to make this for the family, but we’re not big onion fans. 🙂

    Reply
    • The Cooking Jar says

      April 27, 2015

      Hmmm let me think…you could try zucchini or bell peppers?

      Reply
  9. splendid market says

    March 20, 2015

    This looks amazing, what a great idea for feeding a big group. Love your photography.

    Reply
    • The Cooking Jar says

      March 22, 2015

      It works great for groups! Or really big eaters 😉 Thank you!

      Reply
  10. annie@ciaochowbambina.com says

    December 12, 2014

    I want to begin by saying how much I love your photography! Really beautiful! And these eggs…forget about it! De-lish!!

    Reply
    • The Cooking Jar says

      December 13, 2014

      Thank you so much, Annie. It’s a lot of work trying to get food looking as good as it tastes but it’s worth it! 🙂 These were fun to eat, especially for those that love sunny side up eggs!

      Reply
  11. Emily says

    November 10, 2014

    This was DELICIOUS! I used a little less sauce than called for, but it still came out amazing and the spice ratio was perfect. I also decided to cover the pan while the eggs were poaching to speed up the process and get them cooked a little more on top. Thank you so much for this recipe it was a real hit with the family!

    Reply
    • The Cooking Jar says

      November 12, 2014

      Most welcome, Emily. Thanks for letting me know and covering the pan is a great idea! Saves on cleanup too 😉

      Reply
  12. Thalia @ butter and brioche says

    November 1, 2014

    I am a massive shakshuka fan and regularly make it for dinner. I definitely need to make your recipe Farah, it looks delicious and definitely beats any shakshuka I have ever made!

    Reply
    • The Cooking Jar says

      November 4, 2014

      Thanks, Thalia! I really think the smoked paprika was a good complimentary touch!

      Reply
  13. Monika@MY FOOD & HAPPINESS says

    November 1, 2014

    Wow I have never thought of preparing eggs in this way, this really looks like a delicious breakfast. Your pictures are beautiful as well!

    Reply
    • The Cooking Jar says

      November 4, 2014

      Appreciate the compliments, Monika! These eggs turned out very nicely and if you’ve been following me, you know I love my runny eggs 😉

      Reply
  14. Maggie | Omnivore's Cookbook says

    November 1, 2014

    Those look awesome! Colorful and full of flavor. I’d open a bottle of sparkling wine to go with it! Nice share 😉

    Reply
    • The Cooking Jar says

      November 4, 2014

      Thanks, Maggie! Not too bad for an impromptu post! 🙂 I love how easy it is to put together.

      Reply
    • Dirge says

      November 17, 2019

      Red wine pairs well with this dish, merlot, cabernet, malbec, etc

      Reply
  15. Matt Robinson says

    October 31, 2014

    This looks scary good, beautiful pics as always!

    Reply
    • The Cooking Jar says

      October 31, 2014

      I’ll take ‘scary good’ 😉 Thanks, Matt!

      Reply
Newer Comments »

Primary Sidebar

Grilled shrimp on plate.
Farah - Author of The Cooking Jar.

Here at The Cooking Jar you'll find recipes that focus on practical everyday food using everyday ingredients. Each recipe is tried and true from my kitchen to yours. Happy cooking!

More About Me
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

Kitchen Essentials - The Basics.

Warm up with these winter favorites!

  • A close up photo of slow cooker chicken and dumplings in a crockpot.
    Slow Cooker Chicken and Dumplings
  • Sour cream beef noodle casserole in a white casserole dish.
    Sour Cream Beef Noodle Casserole
  • A generous ladle of white chicken chili with shredded chicken, beans, corn and chopped cilantro.
    White Chicken Chili
  • Baked Parmesan crusted chicken on a sheet pan lined with parchment paper.
    Baked Parmesan Crusted Chicken
  • Spinach and artichoke ravioli bake in a white casserole dish.
    Spinach and Artichoke Ravioli Bake
  • Creamy sausage pasta in a stainless steel skillet.
    Creamy Sausage Pasta
  • Featured On
  • Buzzfeed Logo.
  • the kitchn Logo.
  • delish Logo.
  • The Huffington Post Logo.
  • CountryLiving Logo.
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

The Cooking Jar Logo

Recipes

  • Appetizers
  • Beef
  • Breakfast
  • Chicken
  • Casseroles
  • Dips and Sauces
  • Main Dishes
  • Pasta
  • Seafood
  • Sides and Salads
  • Slow Cooker
  • Soups and Stews
©2025, The Cooking Jar. All Rights Reserved. Privacy Policy Nutrition Disclaimer
Back To Top
×
The Cooking Jar eBook - Readers Favorite Recipes.
The Cooking Jar eBook - Readers Favorite Recipes.

FREE eCookbook!

Subscribe to the newsletter + get a free copy of our most popular recipes!

Thank you!

Check your email to confirm and activate your subscription.

50K Shares
Pin50K
Share
Email