Eggs in Purgatory (Italian Eggs in Tomato Sauce)
Eggs in purgatory is a simple Italian dish where eggs are cooked in a chunky tomato sauce with garlic, olive oil, and Swiss chard. This one-pan meal comes together quickly and is best served hot with soft yolks and a robust tomato base.
Equipment
- 1 Cast Iron Skillet Or other 12" Skillet/Frying Pan that is deep sided.
Ingredients
- 4 Cups Cherry Tomatoes Washed, whole
- 6 Cups Rainbow Swiss Chard Washed, stem end removed, and cut or torn
- 5 Cloves Fresh Garlic Sliced or smashed
- 4 Tbsp Olive Oil
- Dash Black Pepper
- 6 Lrg Eggs Add more if wished
Instructions
- In your heated cast iron skillet add the olive oil and garlic. Allow to sauté one minute.4 Tbsp Olive Oil, 5 Cloves Fresh Garlic
- Add in the whole cherry tomatoes and stir while heating until they start to blister.4 Cups Cherry Tomatoes
- Once they start blistering use a tool (masher) to press down to release the juice. Try to keep some of the tomatoes looking like a tomato-not just tomato pulp.
- Add to the pan wash and cut Swiss chard and cover.6 Cups Rainbow Swiss Chard
- Crack eggs on the surface of the Swiss chard tomato dish.6 Lrg Eggs
- Return cover to pan and allow eggs to cook until set to desire doneness.
- Remove lid and a dash of black pepper before serving immediately.Dash Black Pepper
- Optional* Serve with sourdough toast
Notes
Notes
- Swiss chard stems can be left in and will soften during cooking, or removed for a more tender texture.
- This dish is best served immediately.
Nutrition
Calories: 116kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 89mgPotassium: 363mgFiber: 1gSugar: 3gVitamin A: 2690IUVitamin C: 34mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!