Eggs in Purgatory

It was a long night, and you feel every last drop of it when your feet hit the floor the next morning. Your head is pounding, your stomach is stirring, your body needs nourishment. Not a pile of greasy potatoes, but real food: protein, good carbs, a bit of healthy fat. But not just nutrients—flavors, too: spicy, sweet, creamy, salty. That’s where these eggs come into play. They offer layers of intense flavors built around some of the healthiest ingredients in the pantry (tomatoes, garlic, whole grains). We like to call this our Hangover Helper.


Makes 4 servings

1/2 cup farro or barley
1/2 Tbsp olive oil
2 oz pancetta
or bacon, diced
1/2 medium onion,diced 2 cloves garlic, minced 1/2 tsp red pepper flakes
1 can (28 oz) crushed tomatoes
salt and black pepper to taste
8 eggs

Eggs in Purgatory




17 g

Saturated Fat

5 g


680 mg


Step 1

Bring a pot of water to a boil over high heat. Add the farro or barley and cook for about 20 minutes, until just tender. Drain.

Step 2

While the grains cook,heat the olive oil in the largest cast-iron skillet or sauté pan you have. Cook the pancetta until lightly browned, then add the onion, garlic, and red pepper flakes and cook for about 3 minutes, until the onions are softened. Stir in the tomatoes and the farro or barley and simmer for 5 minutes, until slightly reduced. Season with salt and black pepper.

Step 3

Use the back of a large serving spoon to make 8 small wells in the sauce. Crack an egg into each well. Cook over low heat for about 7 minutes, until the whites set but the yolks are still runny. You can use your fork to break up the whites so they cook
more quickly.

Step 4

Serve with whole-wheat toast for scooping up the sauce.