Eggs in Purgatory

Eggs in Purgatory

These spicy eggs are simmered to perfection with crushed tomatoes, garlic and red bell peppers. Have fun making this flavorful dish that can be served for breakfast, lunch or dinner!


Total Time

Prep Time

Cooking Time




2 Tbsp Olive oil
1 tsp Harissa
1 Tbsp Tomato paste
2 large Red bell peppers, diced
1/2 cup Onion, chopped
2 tsp Fresh garlic, chopped
1 tsp Ground cumin
1/4 tsp Salt
1 (28 ounce) can Crushed or diced tomatoes, undrained
6 large Eggs
1/2 cup Plain greek yogurt, nonfat
1/4 cup Freshly shredded parmesan cheese


  1. COMBINE olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet.  COOK, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally.

  2. STIR in canned tomatoes.  HEAT to simmering.  COOK, uncovered, 10 minutes or until sauce has thickened slightly.


  3. MAKE 6 indentations in the sauce.  Gently BREAK 1 egg into each.

  4. SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.

  5. SERVE the eggs in the sauce with the yogurt and cheese on the side.


    Heart-Check certification does not apply to other recipes or links unless expressly stated.

Nutritional Information

Makes 6 servings
Per Serving
  • Calories: 200
  • Total Fat: 11g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 1.5g
  • Monounsaturated Fat: 5.42g
  • Cholesterol: 190mg
  • Sodium: 540mg
  • Carbohydrate: 13g
  • Dietary Fiber: 3g
  • Total Sugar: 8g
  • Added Sugar: 0g
  • Protein: 11g
  • Vitamin D: 1mcg
  • Calcium: 125mg
  • Iron: 2mg
  • Potassium: 269 mg

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 1 cup
Dairy: 0.25 cup

Scroll to Top