Eggs In Purgatory with Calabrian Chili and Capers
on Jun 25, 2026
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Eggs in Purgatory (Uova in Purgatorio) are an Italian dish of eggs poached in a spicy, garlicky tomato sauce. They are made in one pan, and take less than 30 minutes, and this version has capers and Calabrian chili paste, finished with fresh oregano and Parmesan cheese. Serve with crusty bread! Serve this for breakfast, brunch, or even dinner.
If you’re looking for more stewed egg recipes, be sure to check out Easy Harissa Shakshuka and Skillet Huevos Rancheros.
Why You’ll Love This Recipe
- Punchy flavors from the spicy Calabrian chilies and salty capers
- Comes together in less than 30 minutes
- Includes minimal ingredients, most of which are pantry staples
- Easy, one-pan breakfast
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- The sauce: You’ll begin your stewed eggs with a tomato sauce simmered with extra-virgin olive oil, garlic, Calabrian chili paste, capers, and crushed tomatoes, and seasoned with salt and pepper.
- Eggs: Eggs are cracked into the tomato sauce and stewed gently until fully cooked, while keeping the yolks runny.
- Finishing: Finish with a handful of fresh oregano and freshly grated Parmigiano Reggiano.
- Bread: Serve this with your favorite crusty bread, such as an Italian loaf or sourdough.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- To swap capers: You can also use crushed green olives.
- Tomatoes: You can use any of your favorite varieties of canned tomatoes. We are using crushed tomatoes, but you can also use whole peeled San Marzano tomatoes and crush them with your hands.
- Prep: You can prep the tomato sauce base ahead, and then just warm the sauce and crack the eggs to cook closer to serving.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
How to Make Eggs in Purgatory
Step 1: Warm olive oil in a pan with your fresh garlic to build your sauce.
Step 2: Add in your Calabrian paste and capers to build aroma and flavor.
Step 3: Add your canned tomatoes and simmer to finish your sauce, season with salt and pepper.
Step 4: Create wells and crack your eggs, cook through. Finish with oregano and parmesan.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with eggs in purgatory? We have you covered!
Eggs in Purgatory FAQs
It gets its name because of the spicy tomato sauce and the eggs being poached in a spicy “bath”.
Both are similar and have a very close tomato base. Eggs in purgatory are Italian, built with garlic, chili, and oftentimes parmesan or grated cheese. Shakshuka is a North African and Middle Eastern egg dish, built with seasonings such as cumin, turmeric, paprika, and bell peppers, or harissa.
Once you make your tomato sauce base, it should take about 5 to 10 minutes to cook your eggs completely. Close the lid to ensure they are nice and poached with a runny yolk!
More Breakfast Recipes
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Eggs In Purgatory with Calabrian Chili and Capers
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 large cloves, thinly sliced
- 1 tablespoon Calabrian chili paste
- 2 tablespoons chopped capers, drained and chopped
- 1 28-ounce can of crushed san marzano tomatoes
- Kosher salt and freshly ground black pepper
- 5 to 6 large eggs
- 2 tablespoons fresh oregano leaves
- 1/4 cup Grated parmesan cheese
- Crusty sourdough or grilled bread, for serving
Instructions
- Heat your olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant and very lightly golden, about 1 minute.
- Stir in the Calabrian chili paste and chopped capers. Cook for a few seconds, allowing the capers to warm and crisp slightly and the chili paste to bloom in the oil.
- Add the crushed tomatoes, salt, and black pepper. Adjust with a splash of water so the mixture doesn’t get too thick when cooking the tomatoes. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Using the back of a spoon, create 5 or 6 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.
- Remove from the heat and sprinkle with fresh oregano Parmesan.
- Serve immediately with warm crusty bread for dipping into the spicy tomato sauce and jammy yolks.
Notes
- To swap capers: You can also use crushed green olives.
- Tomatoes: You can use any of your favorite varieties of canned tomatoes. We are using crushed tomatoes, but you can also use whole peeled San Marzano tomatoes and crush them with your hands.
- Prep: You can prep the tomato sauce base ahead, and then just warm the sauce and crack the eggs to cook closer to serving.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special, 30 minute breakfast, lunch, or dinner! It’s special from the salty chopped capers and heat from the Calabrian chili. Enjoy this recipe!