Eggs in Purgatory with Herbed Potatoes

Eggs in Purgatory in cast iron skillet

Similar to shakshuka, eggs in purgatory is a Southern Italian dish made with eggs poached in a red tomato sauce. We love this meal for a few reasons: it requires minimal effort (can be assembled in minutes!), hardly any clean up (only one pan is needed!), and it’s just so good. Oh, and you only need a handful of ingredients – all of which we can deliver to your door. Well, besides the salt and pepper. 

What you need

Poached eggs in cast iron with potatoes and marinara


Preheat oven to 350F. Prepare potatoes as directed on package. After removing from microwave, let sit for a few minutes until cool enough to handle. Cut potatoes in half, lengthwise and set aside.

Heat a 12-inch cast iron skillet over medium heat and add butter. Add the potatoes and seasoning mix. Cook, stirring occasionally until slightly browned. Remove from heat, and pour marinara evenly over potatoes. With the back of your spoon, make divots in the marinara and potatoes. Gently crack an egg into each divot. Repeat with as many eggs as needed. Season the eggs with salt and pepper, then place the skillet in oven. Bake until the whites are set (about 15 minutes).

Serve immediately.