Eggs in Purgatory casserole


Preparation info

  • Difficulty


  • Servings:


Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

There is a classic dish that consists of a soft-poached egg in tomato sauce, served as a hearty soup. You can easily make that with marinara sauce on hand. If you want to make the classic variation of this dish, be sure to thin out the sauce a bit with some stock or water.

I prefer to make this dish for breakfast as a kind of casserole. It’s much easier to prepare and, I think, more impressive.


  • Butter, for casserole dish
  • Crusty bread, sliced
  • 3 cups marinara sauce plus 1 cup water
  • 8 large eggs
  • Olive oil
  • Pinch of fresh thyme or oregano
  • Salt and pepper


  1. Preheat oven to 350°F.
  2. Lightly butter a 9 × 13-inch or -quart baking dish. Line the inside rim of the dish with bread slices, cut about ¼ inch thick. It’s okay if they overlap a bit.
  3. Mix marinara sauce with water and reheat. If it’s very thick, add ½ cup extra water to the sauce. You can reheat it in the microwave or on the stovetop.
  4. Pour hot marinara sauce in bottom of casserole dish. Crack eight eggs into the sauce. Top with a drizzle of olive oil, chopped fresh thyme or oregano, and a sprinkle of salt and pepper.
  5. Bake dish until egg whites are set but yolks are still runny, 25 to 30 minutes. For firm yolks, Bake for another 5 to 10 minutes.

Classic Eggs in Purgatory

The classic version of this dish is very simple to make and works great as a weeknight meal for one or two.

  1. Bring a few cups of marinara sauce to a simmer with a cup of vegetable stock to thin it out slightly.
  2. Once it is simmering, crack a few eggs directly into the sauce and turn down the heat to low. Let the eggs lightly poach in the sauce for 3 minutes (the yolks should still be runny).
  3. Serve the eggs and sauce in bowls with a drizzle of olive oil, salt and pepper, and a loaf of crusty bread.