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Home » All Recipes & Inspiration » Italian Eggs in Purgatory

Italian Eggs in Purgatory

Published: Feb 4, 2022 by Genevieve Morrison · This post may contain affiliate links

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These baked Italian Eggs in Purgatory are made with spicy Italian sausage, white beans, baby spinach, fresh basil, and pretty cherry tomatoes. It’s an easy, lazy Sunday brunch recipe that looks like it came from a fancy Italian restaurant!

The recipe takes just 30 minutes to make, it’s simple enough to serve in pajamas but beautiful enough to serve for Mother’s Day!

Italian Eggs in Purgatory in a pan on a tablecloth.
Contents hide
1 Italian Eggs in Purgatory
2 Why You’ll Love This Recipe
3 Ingredients
4 How to Make it – Step by Step
5 Common Questions
6 A Few Tips
7 A Few More Mediterainian Recipes
8 Italian Eggs in Purgatory

Italian Eggs in Purgatory

This recipe is delightfully called “Eggs in Purgatory,” or in Italian, Uova in Purgatorio, because the eggs, representing souls, are poached/baked in the sauce and since they’re held in little indents, they can’t get out. That sauce is pretty delicious so it sounds like “Eggs in Heaven” to me.

But it’s actually a variation of Shakshouka, originally a Northwest African recipe made with tomatoes, peppers, onions, and garlic, spiced with cumin, paprika, and cayenne pepper. 

This Italian version includes a few traditionally Mediterranean ingredients like fresh basil, spicy sausage, feta, and red pepper flakes to make it sizzle. The cherry tomatoes add a bright, colorful flair, like in my Tuscan Gnocchi.

Some variations of this recipe are soupier and need to be served in a bowl or personal skillet. This one is nice, hearty, and thick so it can be served on a plate with hash browns, rice, or crusty bread.

The recipe calls for baking it for 10 minutes, but if you like your eggs extra runny, you can simply simmer them in the pan and serve.

The cherry tomatoes on Italian Eggs in Purgatory in a pan.

Why You’ll Love This Recipe

This is a 30-minutes-or-less breakfast – I love a recipe that’s no-hassle but still impressive! To save time and effort, we’re not making the tomato sauce from scratch, but we are using plenty of fresh ingredients to make this taste authentically elegant.

It’s both beautiful and delicious – Pretty and tasty don’t always go hand in hand. My Beef Bourguignon isn’t the prettiest dish, but it’s out-of-this-world delicious! This one is both a looker and a 5-star meal, making it perfect for company you really want to impress.

It makes great leftovers – Couldn’t finish the whole thing? No worries! Simply pack it up in Tupperware and reheat it tomorrow. You’ll just want to remove the eggs first.

Ingredients

11 ingredients that make Italian Eggs in Purgatory with titles describing what they are.

Red Onion – This recipe calls for just one red onion, but if you’re wanting a thicker sauce, go ahead and add another small one.

Baby Spinach – Fresh is so much better than frozen. You can also substitute kale or even Swiss chard.

Basil – Only use fresh. It adds such a bright, summery flavor.

Cannellini Beans – Feel free to use beans from a can (drained and rinsed), or dry beans that have been soaked for at least 4 hours. You can also substitute other kinds of beans or chickpeas.

Tomato Sauce – I used Classico’s Traditional Sweet Basil tomato sauce for this recipe, but feel free to use your favorite brand. Just be sure not to use marinara.

Feta – You can also use small pieces of mozzarella or dollops of ricotta. 

Uncooked Spicy Italian sausage – If you can’t find loose, spicy Italian sausage, simply find uncooked sausages, open the casings and use the meat inside. You can also just add a nice sprinkle of Italian seasoning and cayenne pepper to loose, unflavored sausage as well.

Eggs – We’ll be baking the eggs in the sauce, but you can also scramble the eggs outside of the sauce, and add them on top if you’re not a fan of runny eggs.

Cherry Tomatoes – Find the prettiest, most colorful ones you can find.

Red Pepper Flakes – You can make this recipe as spicy as you like. If you don’t want it spicy at all, simply leave out the red pepper flakes altogether. I’m a medium-spicy kind of girl, and I find 1 teaspoon gives it a nice little sizzle.

How to Make it – Step by Step

A collage of 4 numbered images showing how to prep and saute ingredients for Italian Eggs in Purgatory.

1. Dice 1 red onion, mince 5 garlic cloves, finely chop ⅓ cup fresh basil and slice 6 cherry tomatoes in half.

2. Preheat oven to 375 F. (190 C.) Add 1 tbsp. olive oil to a baking skillet, and sauté diced onions till soft, about 5 minutes. Add garlic and sauté for another 2-3 minutes.

3. Add 1 cup loose Italian sausage, breaking it up a bit, and sauté until almost cooked through.

4. Push everything to one side of the pan. Add 1 more tbsp. olive oil to the other side with 5 oz. baby spinach. Let it wilt down, then mix everything together.

A collage of 4 numbered images showing how to mix ingredients of Italian Eggs in Purgatory.

5. Add 15. oz. cannelloni beans (drained and rinsed), 1½ cup tomato sauce, chopped basil (save some for sprinkling on later), a sprinkle of smoked paprika, a sprinkle of garlic powder and 1 tsp. red pepper flakes. Gently stir everything together. Turn heat too low and stir occasionally for 3-5 minutes.

6. Use a small bowl or spoon to make 4 holes in the sauce where the 4 eggs will go.

7. I find it’s best to break an egg into a small bowl first, then pour it into the hole. You get a more intact egg that way.

8. Place sliced cherry tomatoes around the eggs, sprinkle with ¼ cup feta, and bake the skillet for 10-12 minutes. Remove, sprinkle with what’s left of the fresh basil, and serve.

Italian Eggs in Purgatory in a pan on stovetop.

Common Questions

1. What goes well with this recipe?

It’s delicious on a bed of crispy hash browns, but it can also be served with toasted, rustic Italian bread, a baguette, served over rice, or even an English muffin.

2. Is it healthy?

Sausage may not be very healthy, but every other ingredient is either a vegetable, protein-filled egg, or spice, so yes, I would say Eggs in Purgatory is a very healthy way to start the day. 

3. How do you reheat it?

Remove the eggs first, and simply store leftovers in a container with a lid. Microwave for 2.5 minutes or reheat in a skillet for 5-7 minutes. The recipe will keep nicely for up to 3 days.

A Few Tips

1. Make sure your pan is oven-safe, meaning either a cast-iron skillet or pan (without a plastic or rubber handle) that specifically specifies if it’s oven-safe, meaning they can withstand between 350-500 degrees Fahrenheit. If you’re unsure if yours is oven-safe, sometimes you’ll find an oven-safe symbol on the bottom of the pan.

2. To prevent egg yolks from breaking, crack the eggs by tapping them on a flat surface and pulling the shell apart, opposed to cracking them on the side of a dish or sharper edge.

3. If you’re having trouble finding loose sausage, simply use uncooked Italian sausages, remove the casings, and use the meat inside.

Italian Eggs in Purgatory in a pan with sliced cherry tomatoes.
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”

A Few More Mediterainian Recipes

  • Bruschetta with Burrata, Seared Tomatoes & Roasted Garlic
  • Tuscan Gnocchi with Spinach and Cherry Tomatoes
  • Tzatziki with Lemon Asparagus and Endive
  • Spicy Lamb Meatballs with Tzatziki

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

Italian Eggs in Purgatory in a pan.

Italian Eggs in Purgatory

These baked Italian Eggs in Purgatory are made with spicy Italian sausage, white beans, baby spinach, fresh basil and pretty cherry tomatoes. It’s an easy, lazy Sunday brunch recipe that looks like it came from a fancy Italian restaurant!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Italian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 499kcal
Author: Genevieve Morrison

Equipment

  • oven-safe pan or skillet
  • cutting board & sharp knife
  • spatula
  • small bowl

Ingredients

  • 1 medium red onion – diced
  • 6 colorful cherry tomatoes – sliced in half
  • 5 oz. baby spinach
  • 5 garlic cloves – minced
  • ¼ cup fresh basil – finely chopped
  • 15 oz. cannelloni beans – or 1 can
  • 1½ cup tomato sauce I used Classico’s Traditional Sweet Basil  tomato sauce
  • ¼ cup feta
  • 1 cup loose spicy Italian sausage
  • 2 tbsp. olive oil
  • 1 tsp. red pepper flake – or more to make it spicer
  • smoked paprika – a nice sprinkle
  • garlic powder – a nice sprinkle

Instructions

  • Preheat oven to 375 F. (190 C.) Add 1 tbsp. olive oil to a baking skillet, and sauté diced onions till soft, about 5 minutes. Add garlic and sauté for another 2-3 minutes.
  • Add 1 cup loose Italian sausage, breaking it up a bit, and sauté until almost cooked through. Push everything to one side of the pan. Add 1 more tbsp. olive oil to the other side with 5 oz. baby spinach. Let it wilt down, then mix everything together.
  • Add 15. oz. cannelloni beans (drained and rinsed), 1½ cup tomato sauce, chopped basil (save some for sprinkling on later), a sprinkle of smoked paprika, a sprinkle of garlic powder and 1 tsp. red pepper flakes. Gently stir everything together. Turn heat too low and stir occasionally for 3 minutes.
  • Use a small bowl or spoon to make 4 holes in the sauce where the 4 eggs will go. I find it’s best to break an egg into a small bowl first, then pour it into the hole. You get a more intact egg that way.
  • Place sliced cherry tomatoes around the eggs, sprinkle with ¼ cup feta and bake the skillet for 10-12 minutes. Remove, sprinkle with what’s left of the fresh basil and serve.

Notes

1. Make sure your pan is oven-safe, meaning either a cast-iron skillet or pan (without a plastic or rubber handle) that specifically specifies if it’s oven-safe (meaning they can withstand between 350-500 degrees Fahrenheit). If you’re unsure if yours is oven-safe, sometimes you’ll find an oven-safe symbol on the bottom of the pan.
2. I used a 12-inch pan for this recipe. You can use a 10 or 11-inch pan, but just know that the sauce may fill it to the brim.
3. If you’re having trouble finding loose sausage, simply use uncooked Italian sausages. Remove the casings, and use the meat inside.
4. Store leftovers in a container with a lid. Microwave for 2.5 minutes or reheat in a skillet for 5-7 minutes. The recipe will keep nicely for up to 3 days.

Nutrition

Serving: 8oz. | Calories: 499kcal | Carbohydrates: 40g | Protein: 22g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 53mg | Sodium: 1071mg | Potassium: 1210mg | Fiber: 14g | Sugar: 7g | Vitamin A: 4330IU | Vitamin C: 28mg | Calcium: 200mg | Iron: 6mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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