Eggs in Purgatory is an easy weeknight dinner recipe to cook up at home or for lunch here at the Saucery. All you need are eggs, chickpeas and a reliable tomato sauce that will deliver intense flavor and heat like our popular Spicy Calabrian Sauce. If you’re feeling extra when cooking this dish up at home, add some spicy Tomato ‘Nduja to give this classic vegetarian dish more depth.

SERVES 4-6

INGREDIENTS

1 jar of Spicy Calabrian sauce
1 tbsp Tomato ‘Nduja (optional, for extra heat)
1 tbsp olive oil
3 cloves garlic
2 (15 oz) cans chickpeas (drained)
sea salt, black pepper to taste
6 eggs

PREPARATION

Heat oil in a large cast iron skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes.

Meanwhile, drain and rinse the chickpeas. Add them to the saucepan and stir with the garlic to coat.  

Pour in the Spicy Calabrian sauce (and Tomato ‘Nduja if you want more heat) and mix everything well. Once the sauce starts bubbling, lower heat and bring to a simmer. Let reduce uncovered for about 15-20 minutes until mixture has thickened, stirring occasionally.

When sauce has thickened, make small wells with your spoon, distributed evenly, and crack the eggs directly into them. Top each egg with a sprinkle of salt and a crack of pepper (and extra tomato ‘nduja). Cover and allow the eggs to set. About 10 minutes for runny yolks, 15 minutes or longer for firm yolks. Don’t overcook the eggs!

Serve hot with fresh rustic bread, to scoop up the sauce.