Print

Quick Sheet Pan Eggs in Purgatory

quick sheet pan eggs in purgatory - featured image
Print Recipe

A quick and easy brunch recipe featuring eggs baked in a rich tomato sauce on a sheet pan, served with crusty sourdough bread. Perfect for busy weekends or casual dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 28 oz (800 g) canned whole peeled tomatoes, crushed by hand
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano (optional)
  • A handful fresh basil leaves, roughly chopped
  • 6 large eggs
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • 1 loaf crusty sourdough bread
  • Extra virgin olive oil, for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, crush the canned tomatoes gently by hand to keep some chunks for texture.
  3. Heat olive oil in a small pan over medium heat. Add minced garlic and red pepper flakes, stirring for about 1 minute until fragrant but not browned.
  4. Pour the garlic and pepper oil into the crushed tomatoes. Add salt, pepper, and oregano. Stir well to combine.
  5. Spread the sauce evenly across the sheet pan. Use the back of a spoon to create little wells for the eggs.
  6. Carefully crack the eggs, one by one, into the wells, spacing them evenly.
  7. Sprinkle grated Parmesan cheese over the top, if using.
  8. Bake in the preheated oven for 15–18 minutes, depending on how runny you like your yolks. Check around 15 minutes to avoid overcooking.
  9. Remove from oven and scatter fresh basil leaves over the top. Let sit for 2 minutes to meld flavors.
  10. Slice crusty sourdough, toast lightly if desired, and drizzle with extra virgin olive oil. Serve immediately, spooning sauce and eggs onto plates and dipping bread.

Notes

If the sauce is too watery before baking, simmer it for 5 minutes to thicken. Crack eggs gently to avoid breaking yolks. Check eggs at 15 minutes to prevent overcooking. For gluten-free, substitute sourdough with gluten-free bread. For dairy-free, omit Parmesan or use nutritional yeast. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid rubbery eggs.

Nutrition

Keywords: eggs in purgatory, sheet pan eggs, brunch recipe, easy brunch, tomato sauce eggs, baked eggs, sourdough bread, quick brunch

Find it online: https://vexifood.com/quick-sheet-pan-eggs-in-purgatory-recipe-easy-perfect-brunch-idea/