Ingredient list

To make Charlie’s Eggs in Purgatory, all you need are these ingredients. This recipe is for the dinner version, but you can make it for breakfast as well!

  • Large can of San Marzano tomatoes (You can use Kroger Private Selection whole plum tomatoes with basil as well)
  • Red Pepper Flakes
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • 2 boxes Cherry or Plum Tomatoes
  • Fresh Basil (either one of the big boxes, or two small ones. Dried basil will work in a pinch!)
  • 6-8 garlic cloves. Chop it, crush it, slice it, or leave it whole! If you don’t like garlic, don’t make this recipe!
  • One head of Kale or Swiss Chard (optional)
  • Eggs
  • 2 baguettes
  • 1 lemon
  • 1 wedge parmesan cheese
  • Pasta or Zucchini sliced into thin slices

Cooking Instructions

  1. Crush and peel, or chop your garlic.
  2. Crush can of tomatoes, make sure you keep the liquid from the can as well.
  3. If you’re adding greens, remove the leaves from the stems and tear them into smaller pieces. Chop the stalks as well.
  4. Tear up your basil into smaller pieces
  5. Set your pan to medium-low heat
  6. Add 2 TBSP of extra virgin olive for every four servings
  7. Add your garlic and saute it slowly until it’s fragrant and just barely starting to turn golden brown. DON’T BURN YOUR GARLIC! This recipe will taste gross if you do! You want to release all that good garlic flavor into the oil.
  8. If you’re adding veggies with stalks, add just the stalks before the garlic starts to turn golden brown and let them soften. I usually add them a minute or two after I put the garlic in.
  9. Add red pepper flakes until your heart’s content to bloom them and release the flavor into the oil
  10. Add salt and pepper to taste
  11. Once everything is nice and happy in the pan, add your crushed tomatoes and juices in the pan, and bring to a simmer.
  12. Add some basil and stir in. Don’t add all of it, you’ll want to throw some on top at the end!
  13. If you’re adding veggies, add the leaves now and let them wilt in the sauce
  14. Let the sauce thicken slightly, usually 10-15 minutes on medium-low/medium heat. Stir a few times to keep the garlic from burning if it sits on the bottom.
  15. Once the sauce is the thickness of your liking, make wells in the sauce with a spoon. Not too deep, you don’t want the eggs cooking on the pan, you want them poaching in the sauce.
  16. Add your eggs to the wells
  17. Cover the pan and let cook for 2-3 minutes, or until they are cooked to your liking. 2-3 minutes will be runny, 3-4 minutes will be more like jam, five plus minutes and you’re going to cook them through. You do you!
  18. Put that grub on a plate, or a bowl, or leave it in the pan
  19. Eat and enjoy

This recipe goes well with some good crusty toast like a sourdough, or a baguette. If you do go the toast route, get creative! Slice your baguette diagonally, drizzle with extra virgin olive oil, toast them in the broiler and then get this….rub a whole lemon on your toast. It releases the oils and takes it to the next level!

The sauce is very versatile. You can use it in pasta as we did in the video, use it on meatball subs, or if your recipe calls for meat sauce, you can substitute this sauce in as well!