Something different for breakfast

my favourite breakfast (if we’re out for breakfast) is Eggs Benedict – my poaching skills are pretty lame at home so we NEVER have it!

However, over the weekend when we like to linger a little longer over breakfast I like to make the amazing Nigella’s Eggs in Purgatory recipe from her Nigellissima: Instant Italian Inspiration book.  I have tweeked it slightly – mainly because I’m not a lover of chopped tomatoes so this uses passata in it’s place and works equally as well (thanks @loveaudrey for this advice!).  I’ve also suggested a couple of shakes of Tabasco sauce to give it an extra kick of spice!!  This recipe is based on 2 people sharing.


  • 4 x fresh eggs (we get ours from a local farm called Bubbas Barn – always makes me chuckle)
  • 1 x teaspoon olive oil
  • 1 x teaspoon of chilli flakes (I used lazy chillies in this post)
  • 1 clove of garlic (I used lazy garlic in this post)
  • Tabasco sauce
  • 1 390g box of passata (I’ve started using one that contains basil as well and its delicious)
  • 2 tablespoons of grated parmesan
  • salt & pepper to taste






  1. Pour the olive oil into a frying pan, add the crushed garlic and chilli flakes and put the pan over a medium heat, stirring, for 1 minute.
  2. Tip in the tomatoes, stir in the salt, add a couple of shakes of Tobasco sauce and let it come to a bubble. It’s got to be hot enough to poach an egg in.
  3. Crack in the eggs, sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, add some black pepper and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
  4. Remove from the heat and serve with chunks of crusty break

It’s not the prettiest dish to photograph but here’s Saturday’s breakfast efforts…




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