Chipotle eggs in purgatory


  • 2 tbsp olive oil
  • 400g (14oz) can chopped tomatoes
  • 1 dried chipotle chilli, split and opened
  • 400g (14oz) tomato passata
  • 4 eggs
  • 4 slices of bread
  • 1 garlic clove, halved


  1. Warm the olive oil in a medium frying pan over a medium heat. Add the canned tomatoes and the chipotle and use the back of a wooden spoon or a fork to encourage the pieces to semi-break down. Once bubbling well for a couple of minutes, stir in the passata and season well. Add a splash of boiling water if it thickens too much.
  2. Crack each egg and carefully tip into the tomato sauce in turn, at the points of a compass. Cover with a lid and allow to cook for 5 minutes.
  3. In the meantime, toast that bread. Rub each piece with the cut garlic clove generously enough to frighten off vampires.
  4. When the eggs are as you’d like them – after 5 minutes they should be white and have a runny yolk – lift each egg out with a large spoon, taking a large divot of spicy sauce with it, and place one on each piece of garlicky toast.
  5. Sprinkle with salt, pepper and chopped herbs, swizzle with oil and tuck in.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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