Italian Style Eggs Baked in Tomato

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Italian Style Eggs Baked in Tomato
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Italian Style Eggs Baked in Tomato


Know as ‘Eggs in Purgatory’ as the eggs simmer in a bright red cauldron of tomato and herbs. This dish combines a rich tomato pasta sauce with natures best sauce, a runny egg yolk.



  • 4 eggs
  • 1 tin chopped tomatoes
  • 1 onion finely diced
  • 1 capsicum finely diced (optional)
  • 3 cloves of garlic crushed
  • 1 small stick of celery finely sliced
  • salt & pepper
  • A little oil for frying
  • 1/2 cup grated Parmesan or tasty cheese
  • A handful of chopped parsley to garnish


  1. Fry the onion, celery, capsicum and garlic in a medium size frying pan until the onion is soft but not brown.
  2. Add the tomatoes and simmer for about 15mins. Crack 4 eggs into the pan, being careful not to break the yolks.
  3. Cover and simmer until the eggs are set.
  4. Serve on pasta or crusty bread or roasted potatoes or chips or however you like. Sprinkle garted cheese and parsley on top


Posted on

June 5, 2014