Nigella Lawson’s ‘easy’ and ‘quick’ eggs can be whipped up in minutes – recipe

There’s nothing like eggs for breakfast but sometimes boiled, scrambled, poached and even fried eggs can get boring.

Rather than serving up the same old poached eggs on toast for breakfast, you could try dropping your eggs into a delicious tomato and garlic sauce.

Nigella Lawson‘s recipe, which she calls ‘Eggs in Purgatory’, serves one but the quantities could be doubled to serve two.

The recipe, from Nigella’s book Nigellissima, has been described by the food writer as “easy” and “quick” and can be cooked up in minutes.

Nigella said of the recipe: “You don’t actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you’re in need of morning-after succour.”

The recipe has been enjoyed by more than 30 Nigella fans who claimed it was “delicious” and a “favourite”.

Amanda posted: “Just made this and was delicious – I didn’t use any parmesan and was still delicious- to make sure my yolks stayed runny I added them into a bowl first, poured the whites, covered the pan, and then when the whites were almost set I added the yolk.

“Next time I’d add more chilli flakes for an extra kick! But quick, easy and delicious, would be fine without bread too.”

Another said: “This is one of our favourites. It’s on regular rotation.”


  • One tablespoon olive oil
  • One small clove garlic (peeled)
  • Quarter teaspoon dried chilli flakes
  • One x 400 grams can chopped tomatoes
  • Half a teaspoon Maldon sea salt flakes (or to taste)
  • One large egg (or 2 eggs if needed)
  • Two teaspoons grated Parmesan (or more as needed) – see Additional Information below
  • One splash of chilli oil (optional to serve)
  • Two slices white bread (or other bread of your choice to serve)


1. Firstly, pour the olive oil into a frying pan before grating in or mincing the garlic. Scatter in your chilli flakes and put the pan over medium heat. Stir for one minute.

2. Next, tip in the tomatoes, add your salt and allow it to bubble. The mixture needs to be hot enough for eggs to poach in it.

3. Crack in an egg (or two), sprinkle over the parmesan and partially cover the pan with a lid. Allow the mix to bubble for around five minutes or until the whites are set and the yolk is still runny.

4. Remove the pan from the heat and serve either with more parmesan and some chilli oil or with some crusty bread.

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