Eggs in Purgatory with Chorizo

Eggs in Purgatory with Chorizo
Prep Time
10 min
Cook Time
30 min
6 servings
Recipe by: Eggland's Best

Make sure to have Italian bread for dipping!

Make This Recipe


  • 1 tablespoon extra-virgin olive oil
  • 1 pound chorizo
  • 1 small onion, chopped
  • 2 cups sauce
  • 1 cup shredded pepper jack
  • ¼ cup parmesan cheese
  • ½ cup fresh basil
  • 4 Eggland’s Best Eggs (large), scrambled
  • optional – Italian bread for dipping


Heat the olive oil in a cast iron skillet. Add the chorizo, stirring occasionally, until browned and almost cooked through, (6 to 10 minutes).

Add the onion and cook until softened and golden, (2 to 3 minutes).

Add the marinara sauce and 2 cups of water; bring to a simmer. Reduce the heat to medium and stir in the pepperjack, 2 tablespoons parmesean, and ¼ cup of the basil.

Make 4 shallow wells in the tomato mixture, carefully cracking an egg into each one.

Cover the skillet and cook until the egg whites are set but the yolks are still runny. Sprinkle with the remaining parmesean cheese and basil. Season with salt and pepper.

Serve with sliced Italian for dipping and enjoy!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 542
Fat 42 g
Saturated Fat 16 g
Cholesterol 206 mg
Sodium 1650 mg
Carbohydrates 13 g
Dietary Fiber 4 g
Protein 30 g