egg recipe

Eggs In Purgatory

egg recipes

In the days shortly after New Year, where you typically get the horrid pangs of ‘back to work dread’, I couldn’t quite face doing a food shop so instead made do with what we had at home.

I quite like ‘fridge raid’ concoctions as they focus on simple recipes and no waste. I also wanted it to be pretty healthy as it was the New Year. The result was this ‘fridge raid’ version of eggs in purgatory. In simple terms it’s eggs poached in a spicy tomato sauce – yum!

This recipe sees the addition of bacon, peppers, onions and is topped with Manchengo cheese (a little treat does you good after all).

This would make a great vegetarian meal too if you leave out the bacon. We added it to use it up, but it’s totally optional.

It served 2 as a main meal, with a little left spare or could serve 4 as a snack. The leftover peppers and sauce went in to making an awesome chicken fajita sauce the next day too. I’d definitely recommend serving with some griddled chicken and wraps if you have any left over.


Eggs In Purgatory
Prep time
Cook time
Total time
Eggs poached in a spicy sauce, with bacon, peppers and onions. Great at lunch time, or as a simple evening meal.
Recipe type: Lunch
Serves: 2-4
  • 4 eggs
  • 1 tin tomatoes
  • 1 heaped teaspoon tomato puree
  • 200ml water
  • 75g cheese (I used Manchengo)
  • 1 tablespoon olive oil
  • 2-4 rashes of smokey bacon
  • 1 cooking onion
  • 2 peppers
  • ½ teaspoon chilli flakes (or more to your taste)
  • 1 heaped teaspoon paprika
  • 1 level teaspoon oregano
  • salt and pepper
  • 2 cloves garlic
  1. Take a deep sided frying pan or skillet and place on a medium-high heat and add the olive oil.
  2. Dice the bacon and add to the pan, cook until it starts to go crispy.
  3. Slice the onion and peppers and fry with the crispy bacon.
  4. Add the tomato sauce, water and tomato puree and reduce the heat to low-medium until the sauce starts to bubble and simmer.
  5. Add the paprika, oregano and chilli flakes and mix well.
  6. Crush the garlic cloves into the sauce, mix and allow to cook for another minute or so.
  7. Season with salt and pepper.
  8. Create 4 small wells in the sauce and crack an egg into each. Keep on a low simmer until most of the white is cooked, this should take 3-5 minutes.
  9. The top of the egg will still be a bit raw, once the white has almost all cooked sprinkle over the cheese and place under the grill on a medium-high heat for a few minutes until the cheese has melted. NB if you want a runny yolk watch this stage carefully to make sure you don't overcook it. Don't worry if you do, you'll just end up with a hard yolk which is still tasty.
  10. Serve immediately straight from the pan.
egg recipe

Ever a fan of fridge raid recipes, I also asked a few of my fellow food bloggers for theirs, and here they are:

Persian Chicken Casserole With Rice from Franglais Kitchen

Lazy Leftover Pasta from Munchies and Munchkins

Sprout and Chestnut Soup from Casa Costello

Fully Loaded Vegetable Frittata from Foodie Quinne

Mini Fridge Emptying Omelettes from Jo’s Kitchen

Fridge Lentil Soup from Tinned Tomatoes

5:2 230 Calorie Fridge Salad from Tinned Tomatoes

Leftover Cheeseboard Pie from Gingeybites

Cheese and Leek Bread Pudding with Cranks from Tin and Thyme


About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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