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Eggs in Purgatory Recipe - Huevos en el Purgatorio

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Eggs in Purgatory - Huevos en Purgatorio

Eggs in Purgatory - Huevos en Purgatorio

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Eggs in Purgatory is a recipe originally from Italy, however because it is very popular in many Spanish and Latin American homes, we decided to share our own version of it – with a Spanish flair. Eggs are baked in individual ceramic dishes on a bed of tomato sauce with diced Spanish chorizo sausage and topped with grated cheese.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 4 Tbsp virgin olive oil
  • 1 yellow onion
  • 1 clove garlic
  • 4 oz Spanish chorizo sausage
  • 1 roasted red pepper
  • 1 tsp red pepper flakes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 8 eggs
  • 1/2 cup grated parmesan cheese


This Eggs in Purgatory Recipe makes 4 servings.

Peel and finely chop the onion and garlic. Thinly slice the chorizo sausage. Slice red pepper into four pieces.

Pour olive oil into a large frying pan and place on medium heat. When hot, sauté onion, garlic and chorizo sausage in the pan until onions are translucent and soft. Stir in red pepper flakes, basil and oregano. Add crushed tomatoes and simmer for approximately 15 minutes.

Heat oven to 375F degrees.

Divide the tomato sauce into the four individual ceramic dishes. Press a spoon in the middle to create a depression for the eggs. Break 2 eggs into each dish and sprinkle with cheese. Bake until whites are set, but yolks are still runny. Serve with bread or homemade fries.

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