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)

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


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.


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


  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!


  • 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