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Catholic Recipe: Eggs in Purgatory


  • 3 or 4 large tomatoes, peeled or 2 large cans whole tomatoes
  • 3 Tbsp. butter or olive oil
  • 1 pound fresh mushrooms, thinly sliced, or canned sliced mushrooms, drained
  • 6 to 8 large eggs
  • Salt and Pepper
  • 3/4 cup (3 oz.) shredded mozzarella or Monterey Jack chees
  • Chopped fresh parsley


Serves: 3 or 4

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Italy


Food Categories (4)


Feasts (2)

Delicious as brunch or main meal. The eggs are surrounded by the tomatoes, hence the "purgatory".


Cut tomatoes into cubes and drain in a colander for several minutes. Alternatively, if the tomatoes aren't ripe and juicy, open the cans, drain the juice into a measuring cup and dice the tomatoes. Meanwhile, in a 10" to 11" frying pan over high heat, melt butter or heat olive oil. Add mushrooms and cook, stirring until they are soft and juices have evaporated (if using can or jar, drain the mushrooms and stir over the heat very briefly, as they are already cooked). Add tomatoes and stir to heat thoroughly. With a spoon, make 6 to 8 (for each egg) nest spaces and break an egg into each space. Sprinkle with salt and pepper and cover evenly with cheese. Cover pan and cook on low heat until eggs are set as you like. Garnish with parsley. Makes 3 or 4 servings.

Jennifer Gregory Miller Jennifer G. Miller

Recipe Source: Original Text (JGM) by Jennifer Gregory Miller, © Copyright 2003-2014 by Jennifer Gregory Miller