Eggs Fra Diavolo (Eggs in Purgatory with a Twist)
These saucy eggs are my twist on eggs in purgatory, and they are perfect for brunch or dinner. Start with hardboiled eggs and give them a quick sautee in extra virgin olive oil until the whites are crispy and golden brown, then dunk the eggs in the delicious spicy tomato sauce! If you would rather make a more classic eggs in purgatory, see the notes for the option to poach your eggs directly in the sauce.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 6 hardboiled eggs, (peeled)
- 1 medium onion, (yellow or red, chopped)
- 5 garlic cloves, (minced)
- 1 hot pepper such as jalapeño, (chopped)
- Kosher salt
- 1 5 ounce can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 2 teaspoons dried oregano
- 1 to 2 teaspoon dried red pepper flakes or Aleppo pepper, (more or less to your liking (if you like the sauce hot, you can add more))
- ½ cup basil or parsley, (chopped)
Instructions
- 1
In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.
- 2
In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.
- 3
Add the diced tomatoes, tomato paste, and about ¼ cup of water. Season with another big dash of kosher salt. Add the oregano and red pepper flakes, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.
- 4
Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.
- 5
Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.