Eggs In Purgatory with Calabrian Chili and Capers

5 from 1 vote

Eggs in purgatory get a spicy upgrade with Calabrian chili paste, briny capers, and fresh oregano, all finished with fresh Parmesan cheese.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Italian

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian

Servings:

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.

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.