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Eggs in Purgatory

Servings: 2 | Total Time: 25 – 30 minutes


1 red onion,

2 cloves of garlic

4oz olive oil

1 red bell pepper

1 green bell pepper

¼ lb nduja or sopressata (spreadable)

1 lb chopped tomatoes

2 Tbsp red wine vinegar

4 large, free range eggs

A few chopped parsley leaves


chef’s knife

cutting board

large saucepan

rubber spatula/wooden spoon

serving spoon

paper towels

salt, pepper & oil


● Preheat oven to 400°F

Prepare your mise en place:

● Thinly slice Red Onion

● Thinly slice Green pepper

● Thinly slice Garlic

● Crack and Separate 4 eggs (careful not to break yolks)

● Roughly Chop Parsley


Step 1:

● Sweat onions & Garlic in an oven-safe large saucepan over medium-high heat until translucent.

● Add red & green bell peppers and cook until soft.

● Add in the Nduja and stir into the vegetables until it is cooked and broken up, and the contents of the pan turn a burnished red color.

Step 2:

● Deglaze the bottom of the pan with Red Wine Vinegar and add Chopped Tomatoes, reduce heat to medium. Simmer for 5-10 minutes or until the tomatoes are slightly less acidic and more savory.

Step 3:

● Once the sauce reduces and thickens slightly, remove it from heat.

● Create 4 indents within the sauce and drop eggs into the indented spaces. Cover with a lid or foil and place in the oven and allow to bake for 3-5 minutes or until the egg whites have fully cooked through and are opaque and firm. Remove from the oven once eggs are cooked.

Step 4: Plate your dish

● Using a serving spoon, remove eggs & Sauce and spoon onto a plate. Eat with toast, bread, or crackers.