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Eggs in Purgatory

Tomatoes are only in season a few months out of the year. Enter canned tomatoes! Loaded with lycopene, canned tomatoes are picked and packed at their peak of ripeness, sealing in their nutrition, freshness and flavor for year-round cooking!

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 4

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Eggs in Purgatory


3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, cored, seeded and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/8 teaspoon Tabasco pepper sauce
1 28-ounce can crushed tomatoes
1 4.5-ounce can diced green chilies, drained
½ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs
1 tablespoon fresh chopped parsley


In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and Tabasco; cook 1 minute.

Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 10 minutes until mixture has thickened and flavors are blended.

Preheat oven to 400°F. Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Information Per Serving:

Calories 288; Total Fat 18g (Sat 4g, Trans 0g); Cholesterol 279mg; Sodium 695mg; Total Carbohydrates 21g; Dietary Fiber 6g; Sugars 12g; Protein 13g; Vitamin A 1816IU; Vitamin C 62mg; Calcium 121mg; Iron 4mg; Vitamin D 62IU; Folate 79mcg

% Daily Value: Vitamin A 36%; Vitamin C 103%; Calcium 12%; Iron 24%