Eggs in purgatory

Prep 10 min
Total 8 hours 25 min
Serves 6

As our friend Nigella Lawson puts it, “Eggs in purgatory is absolute heaven when you’re feeling like hell.” Sounds like a great way to start the day. Hold the eggs very close over the tomato mixture before cracking them in.



1 tbsp
large onion, diced (about 2 cups)
jalapeño pepper, seeded and finely diced
garlic cloves, minced
2 tsp
smoked paprika
1 tsp
1/2 tsp
796-mL can
diced tomatoes
1 tbsp
2 tbsp
chopped parsley
thick slices bread, toasted (optional)


  • HEAT a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more min. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.
  • MAKE 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more min. Sprinkle with parsley. Serve over toasted bread.


Calories 145
Protein 8 g
Carbohydrates 12 g
Fat 8 g
Fibre 3 g
Sodium 432 mg
Excellent source of Vitamin B12

Kitchen note

Our slow cooker recipes are developed with a 7 quart slow cooker.

Watch Nigella make eggs in purgatory

Issue: January 2015

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Photo credit: Eggs in purgatory. (Photo, Roberto Caruso.)

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