How to Make Mexican Inspired Eggs in Purgatory

Eggs in purgatory is a tomato-ey, egg dish with origins in Southern Italy. However, it was not likely eaten for breakfast because Italians don’t really eat breakfast. It must be because they are saving all of their appetite for 2 bites of pasta for lunch. Yum! Personally, I love a good breakfast so let’s make this a brunch recipe.

Eggs in purgatory is kind of like shakshuka, but I am taking this version from our tiny, non-breakfast easting Italian friends and I am placing this version securely in Mexico. I’m adding a good amount of chili, a dash of chipotle, and sprinkle of cumin to elevate this dish from ordinary to awesome. Make this simple dish for your next brunch gathering to delight your guests!

Serves 2 – 4

Ingredients:

4 eggs

1 tablespoon of olive oil

1 – 14 ounce can of diced tomatoes in their juice

2 cloves of garlic, minced (try some roasted garlic for a “cooked all day” feel)

1 tablespoon of chili powder, yes that much

1 teaspoon of pureed chipotle in adobo

1/2 teaspoon of cumin

Salt and pepper to taste

Shredded cheddar cheese, cilantro, avocado, and tortillas to serve

Instructions:

1. In a frying pan (one with a lid for the perfectly cooked eggs!) heat the olive oil and add the garlic. Saute for just a minute before adding the tomatoes and season with salt and pepper to taste.
2. Next, add the chili powder, chipotle, and cumin. Stir to combine.
3. Once the tomato mixture starts to bubble, add the eggs one by one in separate sections. Season with salt and pepper and cover for 4 minutes or until the whites are set.
4. To serve, ladle an egg into a bowl with plenty of spicy tomato sauce. Top with cheese, cilantro, and avocado for the perfect breakfast.