Eggs in purgatory with gluten free toast
Eggs baked in a spicy tomato sauce with basil, scooped up with crisp gluten free toast.
- Time30 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a deep frying pan over a medium heat. Cook the onion for 6 minutes until soft and golden.
6 min - 2
Add the garlic, chilli flakes and oregano and cook for 1 minute until it smells fragrant.
1 min - 3
Pour in the tomatoes and the salt. Simmer for 10 minutes, stirring now and then, until the sauce is thick enough to hold a spoon trail.
10 min - 4
Make four dips in the sauce with the back of a spoon and crack an egg into each one.
- 5
Cover with a lid or a baking tray and cook on a low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft.
6 min - 6
Scatter over the basil and a good grind of black pepper. Serve straight from the pan with the toast.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.