Cat De Orio’s Italian-Style Baked Eggs (Eggs in Purgatory)

Brighten up your breakfast (or dinner) with Conagra chef Catherine De Orio’s recipe for a saucy egg dish. Serve it with polenta instead of crusty bread for a gluten-free option. Both ways taste great!

Italian-Style Baked Eggs (Eggs in Purgatory)
Serves 2 to 4


2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
2 (14-ounce) cans Hunt’s organic diced tomatoes
2 whole basil leaves
1/2 teaspoon kosher salt
Few grinds freshly ground black pepper
4 large eggs
1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
Freshly chopped basil, for garnish
Crusty toasted bread, for serving


1. In a medium sauté pan over medium-high heat, heat oil. Add garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes. Stir in tomatoes, basil leaves, salt, and pepper. Reduce heat to medium. Simmer, sitting occasionally, until thickened, about 10 to 12 minutes. Raise the heat until the sauce bubbles. Taste, and adjust seasoning, if needed.

2. Using a wooden spoon, create 4 pockets by clearing the tomatoes away. Crack 1 egg into each pocket and sprinkle with Parmigiano-Reggiano. Cover with a lid. Cook until egg whites have set but yolk is still runny, about 3 to 5 minutes. Remove from heat.

3. Garnish with Parmigiano-Reggiano and chopped basil. Serve immediately with bread.

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