Eggs in Purgatory can be considered the Italian version of Shakshuka, which at its core is eggs cooked in a tomato sauce often with other peppers, vegetables or spices. This is a great breakfast dish that really doesn’t take much active time but has an amazing flavor. We love having this for breakfast or lunch, but it is perfect for dinner too! The added Italian sausage makes this dish a bit heartier, and we like the hot variety best for this application.
The most important thing in this recipe is to make sure the yolks are still runny! To ensure we get a runny yolk on the egg, we bake this in a 375°F oven for 12-15 minutes. If you prefer to cook this on the stovetop, simply cover the pan you are using and continue to cook until the whites of the eggs are set.
In the summer, adding just fresh basil instead of the oregano is also a good option, although oregano is perfect year-round. There really are several little tweaks that can be done to suit your taste, so please experiment. A few ideas are adding bell peppers, using a different cheese combination (like asiago and pecorino Romano, or fontina instead of mozzarella.)
We hope you enjoy our version of Eggs in Purgatory! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
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