Eggs in purgatory



15 min


4 to 6 servings

* PLUS Cooking time: 30 minutes


  • 2 tbsp olive oil
  • 1 medium red onion , thinly sliced
  • 796-mL can tomatoes
  • 1/2 cup Gaeta or kalamata olives , pitted and left whole
  • pinch salt
  • 4 up to 6 eggs
  • 1 bunch fresh basil
  • 1/4 cup freshly grated parmesan


  • In a 12-inch (30-cm) non-stick frying pan, heat oil over medium heat. Add onion and stir often until light brown, about 9 minutes. Slice tomatoes lengthwise into quarters and add to pan along with olives and salt. Bring mixture to a boil, then reduce heat to medium-low. Simmer gently, uncovered and stirring often, just until tomatoes start to break down, about 15 minutes.
  • Carefully crack eggs into pan on top of tomatoes, keeping them whole and trying not to let them touch each other. Sprinkle with salt. Cover pan with a lid or foil. Cook over medium-low until whites have set and yolks are done as you like, from 6 to 8 minutes.
  • Meanwhile, remove basil leaves from stems. Stack several together, then cut into thick shreds with scissors or a knife. You’ll need about 1 cup (250 mL). When eggs are ready, sprinkle with cheese. Then scatter basil around sides.

Nutrition (per serving)

  • Calories
  • 216,
  • Protein
  • 10 g,
  • Carbohydrates
  • 11.7 g,
  • Fat
  • 15.1 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 657 mg.

Once made, these eggs can sit at room temperature for 10 to 15 minutes, if necessary, before serving. We adapted this recipe from Mario Batali’s Holiday Food cookbook.