Eggs in Purgatory with Herbs & Feta
A rustic Italian dish that’s as bold as it is soul-soothing. Velvety fire-roasted tomatoes infused with zesty lemon, smashed garlic, and a flicker of crushed red pepper flakes create a deeply flavorful sauce. Perfectly poached eggs gently rest in this luscious base, topped with a medley of fresh herbs—cilantro, Thai basil, and dill—for a bright, aromatic finish. A crumble of creamy feta adds a touch of tangy richness, while slices of crusty bread are your vessel for savoring every last bite.
Make This Recipe
Ingredients
5 tbsp extra virgin olive oil
4 cloves garlic, smashed
1/2 tsp crushed red pepper flakes
Zest and juice from 1 lemon
1 (28 oz) can crushed fire roasted tomatoes
kosher salt
6 Eggland’s Best eggs
1 cup fresh herbs (cilantro, Thai basil, and dill)
4 oz feta cheese, crumbled
crusty bread slices, for serving
Preparation
1. Heat the olive oil in a skillet over medium heat. Add the garlic and cook 4 minutes, until fragrant. Add the red pepper flakes and lemon zest, cook another minute. Stir in the tomatoes and season with salt. Simmer on medium-low heat, uncovered until the tomatoes thicken into a sauce, around 10 minutes.
2. Using the back of a spoon, open some space individually for 6 eggs, then crack an egg into each. Cover and cook until the eggs are set to your liking, 3 minutes for runnier yolks.
3. When serving, crumble the feta over the dish. Top with mixed herbs, lemon juice, and a drizzle of butter. Serve with sliced toasted bread.
Best enjoyed warm, within 10 minutes after cooking
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 egg |
|---|---|
| Calories | 292 kcal per serving |
| Fat | 21g fat per serving |
| Saturated Fat | 6g per serving |
| Cholesterol | 202.7 mg per serving |
| Sodium | 360 mg per serving |
| Carbohydrates | 5 g carbs per serving |
| Dietary Fiber | 1.2 g fiber per serving |
| Protein | 10.8 g protein per serving |