Eggs in Purgatory

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Olive oil – 2 tbsp
Onions, fine chopped – 1 medium
Tomatoes, fine chopped – 3 medium sized
Tomato Puree – 4 tbsp
Basil, rough chopped – 3-4 fresh leaves
Chopped parsley – 2 tsp
Saucery Harissa – 2 tbsp
Crushed Pepper –  2 tsp
Eggs – 2 no
Salt, pepper – to season


  • Heat olive oil in a skillet over medium heat. Add the onions and saute for 2 mins until slightly brown. Add the tomatoes.
  • Cook this for 15 mins over medium flame until the tomatoes are well cooked and saucy. Add the tomato puree followed by basil and parsley.
  • Stir in the Saucery Harissa and crushed pepper into the sauce. Now, break the eggs in the pan, over the sauce and cover it. Cook until the top of the eggs set. Sprinkle some salt and pepper to season.
  • Serve hot in the same pan along with toast.