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Eggs In Purgatory

Preparation 10 mins Cook Time 35 mins Total Time 45 mins


  • 2 Tablespoons olive oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2-1 Tablespoon red pepper flakes
  • 1 14oz. can Hunts Fire Roasted Diced Tomatoes, undrained
  • 1 10oz. can RO*TEL Chunky Tomatoes & Chiles, undrained
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 large eggs
  • 1/3 cup grated Mozzarella cheese
  • 2 Tablespoons parsley, chopped
  • 1 avocado
  • Crusty bread, toasted, for dipping


  1. In a large skillet, heat oil on medium heat. Add onion and cook 6-7 minutes until they're translucent and beginning to brown. Add green pepper and cook an additional 2 minutes, stirring frequently. Add garlic and red pepper flakes and cook 1 minute, until fragrant.
  2. Add both cans of tomatoes, cumin, salt, and pepper. Reduce heat to low, cover, and simmer about 15 minutes. Using a spoon, create 5 indentations in the tomatoes. Crack an egg in each indentation, cover, and cook another 5 minutes or so, or until egg white are set and the yolk is still runny.
  3. Sprinkle on cheese, cover skillet and cook 1 minute until melted. Remove from heat and garnish with chopped parsley.
  4. Toast slices of crusty bread and place them on plates or in small cast iron skillets. Spoon an egg and desired amount tomato sauce on top of the bread, and serve with sliced avocado. Enjoy!


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