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Eggs in Purgatory with Italian Sausage in skillet with toasted bread.

Eggs in Purgatory with Italian Sausage

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When you don't know what to make for breakfast, brunch, lunch or dinner, Eggs in Purgatory, a southern Italian classic is the perfect solution! Eggs are gently poached in a lively tomato sauce with Italian sausage and vegetables for an easy meal you'll put on repeat!
Course Breakfast and Brunch
Cuisine Italian
Diet Diabetic, Gluten Free
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 4
Calories 384


  • 2 links hot Italian sausage casings removed
  • 2 tablespoons olive oil plus more for toasting the bread if desired
  • 1 small fennel bulb thinly sliced vertically
  • ½ small onion finely chopped (approximately 1 cup)
  • ½ small green bell pepper chopped
  • 3 cloves garlic minced
  • 1 can (28-ounce) whole tomatoes preferably San Marzano (Roma, baby Roma or cherry), hand crushed or chopped with kitchen shears
  • 1 tablespoon Calabrian hot chili paste or 1 teaspoon crushed red pepper flakes
  • ¼ cup chopped fresh parsley divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 large eggs (or up to 6)
  • ¼ cup freshly grated Parmesan cheese
  • Crusty Italian-style bread optional, brushed with olive oil and lightly toasted in a nonstick skillet


  • Preheat oven to 300 degrees.
  • Place the sausage in a heavy 12-inch ovenproof skillet. Heat to medium and cook, stirring to break it up as you go for 4-5 minutes or until browned and cooked through. Transfer to a paper towel-lined plate to drain and wipe out the pan.
  • Heat the olive oil over medium heat in the skillet used to cook the sausage. Add the fennel, onion and green bell pepper and cook 5-6 minutes or until the vegetables are softened.
  • Add the garlic and cook 10-15 seconds or until fragrant.
  • Add the tomatoes with all the juice along with the hot chili paste or crushed red pepper flakes and bring to a simmer. Cook 10-12 minutes or until sauce is thickened and reduced. Take off the heat.
  • Stir in half the parsley, taste for seasoning and add salt and black pepper to taste.
  • Make four wells in the tomato/sausage/vegetable mixture. Break each egg into a small bowl before placing in the wells to ensure there are no shells or anything else you want to remove.
  • Bake 8-12 minutes depending upon how you prefer your eggs.
  • Sprinkle with the remaining parsley and the Parmesan cheese.
  • Serve immediately with lightly toasted crusty bread.


You can fit up to six eggs in the skillet.
MAKE AHEAD:  The tomato, meat and vegetable mixture can be made 1-2 days ahead of time. Store in a non-reactive container. Bring to a simmer on the stovetop before adding the eggs.  Bake as directed.


Serving: 1 | Calories: 384kcal | Carbohydrates: 9g | Protein: 18g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 615mg | Potassium: 533mg | Fiber: 2g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 2mg