Eggs in Purgatory

30 minutes
10 minutes
Recipe developed for BC Egg by The Endless Meal - Kristen Stevens

Eggs in Purgatory is a simple and super healthy recipe that is crazy delicious. Eggs are nestled into a rich tomato sauce with lots of spaghetti squash then baked to perfection.



  • 1 large spaghetti squash, cut in half lengthwise and seeds removed
  • 2 tablespoons olive oil
  • 1 large onion, finely minced
  • 4 garlic cloves
  • 3 anchovies
  • 2 tablespoons tomato paste
  • 1 – 28-ounce can crushed tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon chili flakes
  • Sea salt, to taste
  • 6 large BC Eggs
  • Optional, for serving: feta cheese, chopped parsley, buttered toast


  1. Turn on your oven to 400 degrees. Place the spaghetti squash halves face-down on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this – not top to bottom.
  2. While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and let it cook until it golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.
  3. Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready.
  4. Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan.
  5. Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks.

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