Burrata Eggs in Purgatory (for 1 or 2)

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Burrata Eggs in Purgatory is a perfectly seasoned, one-pan meal of tomatoes cooked in tomato sauce that only takes about 15 minutes to make. Just a handful of pantry and refrigerator staples make this a nutritious and delicious meal for one or two people.

Great for breakfast, lunch, or dinner, Eggs in Purgatory (or Uova All’inferno or Uova in Purgatorio) consists of a spicy robust tomato sauce with eggs poached right in the sauce.

No one is more surprised than me to admit I like runny eggs! But, man, they’re good.

Burrata Eggs in Purgatory

Burrata Eggs in Purgatory

I hear people talking about how hard it is to cook for one or two people. However, I disagree and find it so easy. However, I never made huge meals. With only four family members that didn’t like leftovers, I’ve always paired down recipes.

Burrata Eggs in Purgatory is so good and so good for you. It has plentiful protein from the eggs and tomatoes are high in vitamins and nutrients and low in carbs.

This recipe is good served with crusty bread, but if you’re watching carbs, you can totally omit the bread.

Burrata Eggs in Purgatory

Is Eggs in Purgatory and Shakshuka the same thing?

Basically, it is the same recipe. However, Eggs in Purgatory is the Italian sister of Shakshuka. Typically, Eggs in Purgatory are seasoned with traditional Italian seasonings. Shakshuka is a North African and Middle Eastern recipe of eggs in a fiery tomato sauce, onions, and peppers, Often, it is seasoned with cumin, paprika, and cayenne pepper.

shakshuka

What you’ll need for Burrata Eggs in Purgatory

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Diced or crushed fire-roasted tomatoes. If you don’t have fire-roasted tomatoes on hand or can’t find them get plain tomatoes. It’ll still be good. The fire-roasted flavor adds another level of flavor. But, it’s totally good with plain tomatoes. Crushed or diced tomatoes or tomato sauce works best for this recipe.
  • Garlic. I prefer fresh garlic. It has more flavor.
  • Salt
  • Black pepper
  • Paprika. Plain or smoked whichever you prefer.
  • Crushed red pepper or ground red pepper. You can also use Sriracha.
  • Chipotle or enchilada sauce.
  • Eggs.
  • Burrata cheese. Optional. Or you can use fresh mozzarella or feta.
  • Everything seasoning, cilantro, green onions, and crusty bread to serve.

If you don’t love spicy food, you can reduce or omit the red pepper. You will lose some flavor but you can add more garlic, paprika, and black pepper to make up for it.

This is also a good opportunity to add more vegetables to your diet. These eggs in tomato sauce are good with onions and peppers

Uova All’inferno or Uova in Purgatorio

Method for Eggs in Purgatory

I add the eggs and cover the pan for 3 minutes. This cooks the eggs just how I like them. As soon as I uncover the pan, I add the cheese and turn off the stove. The cheese gets warm throughout without melting into the tomatoes.

Need a heartier meal?

You can totally add a protein like a sausage or ground beef. Cook the protein first then add the tomatoes and proceed with the recipe.

Burrata Eggs in Purgatory

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Burrata Eggs in Purgatory

Burrata Eggs in Purgatory (for 1 or 2)

A quick and easy one-pan meal for 1 or 2 people. Eggs are cooked in a bold tomato sauce and served with crusty bread.
Author: Paula
5 from 2 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 servings
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Ingredients

  • 14.5 ounces tomatoes diced or sauce
  • ½ teaspoon garlic minced
  • ¼ teaspoon paprika or smoked paprika
  • teaspoon each salt and black pepper
  • teaspoon red pepper flakes
  • 2 tablespoons enchilada sauce or chipotle sauce
  • 2 medium eggs
  • 1 small ball burrata cheese
  • for serving green onions, cilantro, and Everything seasoning

Instructions

  • Heat a small saucepan to medium. (I used an 8-inch pan.) Add the garlic, paprika, cayenne pepper, black pepper, and salt until just warm and fragrant.
  • Add the tomatoes and enchilada sauce and bring to a boil. Boil for 2 to 3 minutes and reduce heat to a medium or a low boil. (bubbles around the side)
  • Add the eggs. I like to crack them into a small boil and pour them in from the boil to ensure I don't get any shells in the pan.
  • Cover and cook the eggs for 2 to 3 minutes depending on how firm you want the eggs cooked. At 2 minutes my eggs still had a running yolk.
  • If you're adding burrata cheese add it now. Uncover and turn off the heat. The residual heat will heat/melt the cheese.
  • Garnish with green onion slices, Everything Seasoning, and cilantro leaves if desired. Serve immediately with crusty garlic bread.

Nutrition

Calories: 219kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 645mg | Potassium: 1118mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4424IU | Vitamin C: 57mg | Calcium: 101mg | Iron: 3mg
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2 Comments

  1. 5 stars
    In the post you mention when you add the cheese, but if you jump to the recipe, it is listed as an ingredient and never mentioned again. This sounds absolutely delicious!

    1. So sorry, I updated the recipe card with that info. I add it after the eggs are cooked and I uncover the pan.

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