Spanish Eggs in Purgatory

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 06/2/22
Purgatory eggs recipe

Joff Lee/ Flickr CC 3.0 
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
568 Calories
39g Fat
27g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 568
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 57%
Cholesterol 451mg 150%
Sodium 726mg 32%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 29g
Calcium 281mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggs in purgatory is a recipe that hails originally from Italy. Due to its popularity 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. This easy recipe is perfect for a main meal. If you have a big enough clay dish, you could even bake it for family style serving. You could also make individual servings for a hearty hot tapa. 

Whether you enjoy this dish for breakfast, brunch, lunch, or dinner, this versatile recipe is a go-to last-minute meal in many Spanish homes. Finished in less than 30 minutes, it's a perfect midweek meal. 

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 yellow onion (diced small)
  • 1 clove garlic (minced)
  • 4 ounce Spanish chorizo sausage
  • 1 roasted red pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 (28-ounce) canned crushed tomatoes (or freshly diced tomatoes)
  • 8 eggs
  • 1/2 cup grated cured cheese (such as Manchego or Parmesan)

Steps to Make It

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

  2. Pour the 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 the red pepper flakes, thyme, and oregano. Add the crushed tomatoes and simmer for approximately 15 minutes.

  3. Heat the oven to 375 F.

  4. Divide the tomato sauce into the four individual ceramic dishes (or 1 large baking dish). Press a spoon in the middle to create a hole for the eggs. Break 2 eggs into each dish and sprinkle with cheese. Bake until the whites are set, but the yolks are still runny. Serve with bread or homemade fries.