Eggs in Purgatory with Mama Jess Garden Sauce

Posted by on Apr 20, 2018 in #LastMinuteMeals, blog, blogs, recipes

Any dish that comes with sauce, egg yolk and a bit of kick is my kind of meal. This recipe is perfect for a quick weeknight dinner (meatless Monday anyone?) or a lovely one-pan weekend brunch. It’s a perfect #LastMinuteMeal because it cooks so quickly and uses minimal (and flexible) ingredients. You can punch up the spice with extra red pepper or leave it out entirely the way our kids prefer. And while we added cherry tomatoes and greens for added nutrition, you could also use grated zucchini or carrots if the smallest members of your family demand that the vegetables be hidden. 

Start by sautéing shallots, garlic, red pepper (if using) and anchovy paste in in olive oil until the garlic is fragrant but not browned, then throw in the halved cherry tomatoes. Do anchovies freak you out? I get it. I don’t like whole anchovies either. So go ahead and use the paste (so there’s no chopping of tiny fish and no leftover anchovies hanging out in your fridge). But DO NOT skip them all together. I swear, even if you hate anchovies, a teaspoon of anchovy paste makes this recipe great instead of ho-hum. It gives it depth of flavor and a salty-umami thing that just can’t be replicated.  Season everything in the pan with a pinch of salt and pepper.

Next, mince up the stems of the Swiss chard and sauté those with the cherry tomato mixture as well. Then add a jar of Mama Jess Garden Pasta Sauce and let everything simmer.


Add the ribboned Swiss chard leaves and stir. 

Crack the eggs one by one into a small bowl and add to the sauce, creating a little divet, or nest if you will, with the bowl to contain the egg. Season the top of each egg with a pinch of salt and pepper. 

Put the lid on and let the eggs cook for 3 minutes. They set really quickly so check every minute or so until the eggs are done to your liking. I prefer the whites to be set (mostly) and the yolks runny. Cooking over medium-low heat, it took me 4 minutes. 

Top with basil, parmesan cheese and definitely serve with crusty bread to dip in those yolks.


Eggs In Purgatory
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 3 T olive oil
  2. 3 cloves garlic, minced
  3. 1 shallot, minced
  4. 1 tsp anchovy paste
  5. 1/8 tsp red pepper flakes, optional
  6. 1 pint cherry tomatoes, halved
  7. 1 bunch Swiss or Rainbow chard, stems minced and leaves cut thinly
  8. 1 Jar of Mama Jess Garden Pasta Sauce
  9. parmesan cheese and basil for topping, bread for serving
  1. In a large skillet with a tight fitting lid, heat 3 T olive oil over medium low heat.
  2. When the oil is hot saute the minced garlic and shallots, the anchovy paste and the red pepper flakes for 2 minutes.
  3. Add the cherry tomatoes and minced chard stems and cook for another 4 minutes.
  4. Add the jar of Mama Jess Garden sauce and stir in the chard leaves.
  5. When the sauce is bubbling, turn the heat down to low and add the eggs in, one at a time. Use a small bowl to help nestle the eggs into the sauce.
  6. Put the lid on and cook for 3 minutes, checking the doneness fo the eggs every minute after that.
  7. When eggs are done to your liking, removing the pan from heat and serve immediately with basil, parmesan and crusty bread.
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