Eggs in Purgatory

Eggs in Purgatory

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  • 2 tbsp. olive oil
  • ½ onion diced
  • 2 cloves garlic crushed
  • 1 28 oz. can petite diced tomatoes
  • 1 28 oz. can crushed tomatoes
  • 1 tbsp. crushed red pepper
  • 6 eggs
  • Fresh parmesan cheeses


Using a non-stick CanCooker JR or CanCooker Companion place on a burner using Medium low heat. Add olive oil, onion and garlic & cook until it is translucent stirring constantly. Then add both cans of tomatoes, crushed red pepper and cook until bubbling, stirring frequently.

Once everything is bubbling, use a spoon to push an indent in the tomatoes and crack the egg into the indention. Cook your eggs for about 4-8 minutes depending on your temperature. 

To plate, place a scoop or 2 of the tomatoes in a bowl and then place eggs on top without breaking egg yolks. Garnish with parmesan cheese.


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