My version of an Eggs in Purgatory Recipe (Eggs in Tomato Sauce) uses homemade venison breakfast sausage and a Spicy Yogurt Sauce. It's an egg tomato dish that is perfect for breakfast, brunch, or dinner.
A Wild Game Twist on a Classic Brunch Favorite
Eggs in purgatory, or “uova in purgatorio” as it’s known in Italian, is a fiery, flavorful dish that combines poached eggs with a spicy tomato sauce. It’s perfect for breakfast, brunch, or even dinner. And if you’re like me, you love finding ways to add a little wild game into the mix. That’s where this Venison and Eggs in Purgatory with Spicy Yogurt Sauce comes in - an exciting, comforting twist on a classic that your family will absolutely love.
Most of us have tried poached eggs at some point, but chances are, they’ve been poached in water. While that’s a solid method, it’s not quite as rich and indulgent as poaching eggs in a deliciously spicy tomato sauce. This egg tomato dish will shake up your brunch routine, making it the perfect choice for your next family gathering or even a cozy weekend breakfast at home. Plus, it’s an easy way to elevate venison and add a little wild game flair to your meal.
What Is Eggs in Purgatory?
The name of this dish may sound dramatic, but it’s an apt description. Eggs in purgatory gets its name from the egg whites that resemble souls trapped in purgatory, struggling to escape the red and fiery depths of the sauce, which represents hell. It’s a hearty, sinful dish that’s full of flavor and sure to satisfy.
If you’ve ever tried shakshuka, this dish has a lot in common with it. Shakshuka is a North African and Middle Eastern classic, and both dishes involve poaching eggs in a savory, simmering sauce. However, what sets eggs in purgatory apart is its garlic-infused tomato sauce. While shakshuka often leans on cumin and paprika, this version highlights simple ingredients like garlic and balsamic vinegar to give it a zesty edge that’s absolutely irresistible.
Eggs in Purgatory vs. Shakshuka: What's The Difference?
Although eggs in purgatory and shakshuka have similar concepts, they differ in flavor profiles. Shakshuka often features bold, smoky spices like paprika and cumin, while eggs in purgatory uses garlic and balsamic vinegar to infuse the tomato sauce with deep, savory flavors. This dish is all about simplicity, letting the tomatoes and venison breakfast sausage shine. The end result is a comforting, cozy dish with a kick, perfect for any time of day.
How To Make Eggs in Purgatory
This recipe takes the classic eggs in purgatory to new heights with homemade venison breakfast sausage and a spicy yogurt sauce that’s creamy and tangy. But before we dive into the recipe, just a quick note: make sure you’re using a venison breakfast sausage that isn’t maple-flavored or overly sweet. The savory, rich flavor of venison is the star of this dish, so a sweet sausage would throw off the balance.
Instructions for Eggs in Purgatory
Heat the oil: Start by heating the olive oil in a large cast iron skillet over medium-high heat. Once hot, crumble the venison breakfast sausage into the pan and sauté for about 3 minutes, breaking it up into small pieces as it cooks.
Add the vegetables: Toss in the diced onion, bell pepper, and garlic, stirring often. Cook for another 3 minutes, letting the vegetables soften and the flavors combine.
Make the sauce: Pour in the diced or crushed tomatoes, water, balsamic vinegar, salt, black pepper, and crushed red pepper flakes. Stir everything together and lower the heat to medium. Let it simmer for about 5 minutes, allowing the sauce to thicken and the flavors to meld.
Finish the sauce: Stir in the butter and Parmesan cheese, letting them melt into the sauce. Continue cooking for another 4 minutes until the sauce is rich and creamy.
Poach the eggs: Using a spoon, make small indentations in the sauce. Crack one egg into a small bowl, then gently pour it into the indentation. Repeat with the remaining eggs. Cover the skillet and cook for 5 minutes or until the egg whites are set but the yolks are still runny.
Garnish: Sprinkle with fresh parsley for a pop of color and freshness.
Serve: Ladle the eggs and sauce into bowls, drizzling with the spicy yogurt sauce. Serve with croutons or your favorite bread to soak up all the goodness.
Instructions For Spicy Yogurt Sauce
Mix it up: In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, black pepper, paprika, dried oregano, chopped parsley, chili garlic sauce, and water.
Serve: Drizzle the spicy yogurt sauce over the eggs and tomato sauce just before serving. The yogurt sauce adds a creamy, tangy contrast to the spicy, rich tomato sauce and venison.
Why You'll Love This Egg Tomato Dish
Quick and Easy: This recipe is a one-pan meal that’s ready in under 30 minutes. It’s perfect for busy mornings or when you want a hearty, filling dish without a ton of cleanup.
Flavor Packed: The spicy tomato sauce and venison sausage bring a deep, savory flavor, while the creamy spicy yogurt sauce offers a cooling balance that everyone will love.
Family-Friendly: This dish is great for kids and adults alike. If you’re looking for something more adventurous than your typical eggs and toast, this is your dish.
More Wild Game Breakfast Recipes
If you are looking for more great breakfast recipes to feed the family, check out my personal favorite Venison Chicken Fried Steak and White Gravy, then be sure and try the Savory Bacon Muffins and my Sausage and Cheese Crescent Ring.
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DID YOU MAKE THIS RECIPE
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Venison and Eggs in Purgatory Recipe with Spicy Yogurt Sauce
Ingredients
Venison & Eggs in Purgatory Ingredients
- 2 tablespoon olive oil
- ½ pound Venison Breakfast Sausage (NOT maple flavored)
- 1 medium-size yellow onion, diced
- 1 red or green bell pepper, diced
- 1 Tablespoon minced garlic
- 1 28-ounce can diced or crushed tomatoes
- ½ cup water
- 1 Tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 Tablespoons butter
- 2 Tablespoons grated Parmesan cheese
- 6 eggs
- ¼ cup chopped fresh parsley for garnish
Spicy Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 Tablespoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ cup fresh parsley, chopped
- 1 teaspoon Chili Garlic Sauce
- 2 Tablespoons water
Instructions
Venison & Eggs in Purgatory Instructions
- In a large cast iron skillet, heat olive oil over medium-high heat. Crumble the venison sausage into the skillet and sauté for 3 minutes.
- Add the onion, bell pepper, and garlic to the skillet with the sausage and cook for another 3 minutes, stirring often.
- Add the tomatoes, water, balsamic, salt, black pepper, and crushed red pepper and stir to combine. Lower heat to medium and cook for 5 minutes.
- Stir in the butter and Parmesan and cook for 4 minutes.
- Crack an egg into a small bowl, make a small indentation in the tomato sauce. Gently pour the egg into the indentation. Repeat with the remaining eggs.
- Cover and cook for 5 minutes until the eggs are white but the yolks are still runny.
- Serve in bowls drizzled with spicy yogurt sauce with croutons or your favorite bread.
Spicy Yogurt Sauce Instructions
- In a medium bowl, whisk together all of the ingredients.
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