Rise and Shine

October 12, 2021

Eggs in Purgatory Brunch Boats

This soft in the middle yet toasty on the outside baguette acts as your pan to support the perfectly soft vibrant eggs that swim in the unbelievably delicious tomato-based sauce. All you need to do is cut, fill, bake, cool, then slice and you are well on your way to the most satisfying brunch item you never knew you needed.

I remember the first time I learned how to make this dish from scratch. I was introduced to this dish from a cooking class taken with my family on Mother’s Day at Eatly in Chicago. We treated my Mom to this unique experience that year as opposed to dining out like we normally would.

After we learned how to make it and I first tasted it, I was mind blown! I would have never in a million years thought to have a red sauce for breakfast/brunch. Let alone, combine it with eggs and bread. I normally associate red sauce with pasta noodles, a glass of wine and maybe a salad. It was the most stunning combination and from that moment on I was instantly converted. I became it’s biggest super fan! I could not stop eating it and I didn’t want to share with my family!

 Now, the real question. What is Eggs in Purgatory anyways?

Well,it is a simple Italian tomato sauce dish typically enjoyed for breakfast or brunch. It has a little bit of a kick from the spices and it is a easy one skillet meal to make. There are 3 main components that go into this dish:sauce, eggs and bread. If you are making it the traditional way, the eggs get poached in a bubbly thick tomato-based sauce in your pan. Then, you enjoy it with torn bread pieces from a toasty baguette. Using the bread, you dip, dunk,spread and scoop out all of the savory flavors.

However, with my recipe I still made the mouthwatering sauce in the panas you normally would, but I decided to combine the sauce, eggs and bread together to make a all in one home run dish! Making it this way, ensures you get a little bit of everything in one bite, it is a little less messy because it gets eaten with a fork and knife, so there is less of a risk spilling and dripping red sauce on yourself or others, plus it makes for a fun presentation to the middle of your table.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Eggs in Purgatory Brunch Boats

Why dip, dunk or spread when you can make your brunch that much more eggciting by combining the traditional one pan Eggs In Purgatory dish with your toasty baguette all in one!



  • 2 Olive oil and salt whole loafs from Whole Foods, not sliced and middle part removed
  • 4 Eggs, cracked into the boats (2 per boat)
  • 1 28 oz can fire roasted crushed tomatoes
  • 1 TBSP tomato paste
  • 1/2 Cup yellow onions, minced
  • 5 Garlic cloves, minced
  • 1/2 TSP red pepper flakes
  • 3/4 TSP salt
  • 1/4 TSP black pepper
  • 5 Sprigs fresh thyme
  • 1 TBSP olive oil
  • 1 TSP fresh parsley, finely minced
  • 4 TBSP shredded parmesan cheese(2 TBSP per boat)
  • Chives, sliced for garnish on top (optional)
  1. Cut a hole at the top in the center of each loaf of bread. Cutabout 1/2-1 inch deep. Carefully tear the top off and take some of the middlebread part with it. Set aside.
  2. Mince your onion and garlic. Set aside. Finely mince your fresh parsley, set aside. Thinly slice your chives, Set aside.
  3. In a non-stick pan, spray with non-stick spray and heat over medium heat. Add your oil and heat for 30 seconds to 1 minute, swirling around the pan.
  4. Add your minced garlic, onions and red pepper flakes. Stir to mix and cook for 2-3 minutes until fragrant.
  5. Open your cans of fire roasted crushed tomatoes and add them to the pan. Stir to mix.
  6. Immediately add in salt, pepper, fresh thyme sprigs, parsley and tomato paste. Stir and mix again.
  7. Bring heat to low and let simmer and thicken for 5-7 minutes.While this is simmering, prepare a baking sheet with parchment paper andnon-stick spray. Preheat your oven to 400 degrees.
  8. Once the tomato mixture has thickened, carefully pour 1 cup into your bread boat and place on your prepared baking sheet.
  9. Carefully crack your eggs on top of the tomato sauce and into the boats. Top with your parmesan cheese.
  10. Bake at 400 for 15-20 minutes until egg whites are white and no longer clear.
  11. When done, remove from heat,garnish with a few sprinkles of black pepper and chives if desired.
  12. ENJOY!
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October 19, 2021
So delicious!