The Recipe · No.806 · Eggs in Purgatory

Eggs in Purgatory, and Where to Source It

Simmer the tomato down until it is thick and settled before the eggs go in. A loose, watery sauce lets the whites scatter and boil; a thick one holds each egg in a clean pocket to poach.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook15 min
Makes2 servings
CuisineItalian
Cook it with
Instant PotSlow cookerOne-pot
Can you make Eggs in Purgatory in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Eggs
Cracked into the sauce to poach. Deep-gold pasture yolks look and taste best.
4
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Crushed tomatoes
The body of the dish; a sweet, low-acid tomato needs no sugar.
1 can (14 oz)
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Garlic
Sliced thin, not crushed, so it perfumes the oil without burning. Fresh, firm heads.
3 cloves
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Red pepper flakes
The heat that names the dish; buy them fresh so they are fragrant.
1 tsp
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Pecorino
Grated over the top to finish. A real aged pecorino is the salt and savor.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Warm the garlicCook the sliced garlic and chili in olive oil until fragrant but pale.
  2. Reduce the sauceAdd the tomatoes and a pinch of salt and simmer until thick.
  3. Poach the eggsMake wells, crack in the eggs, cover, and cook until the whites set and the yolks stay soft.
  4. FinishScatter pecorino over and serve with crusty bread.
Part Three
The Toolkit

Skillet with lid · Wooden spoon · Grater

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© 2026 5best2buy · Worth The Hunt · Recipe No.806