Rachael's Spanish Eggs in Purgatory
HOME > Recipes > Rachael's Spanish Eggs in Purgatory

Rachael's Spanish Eggs in Purgatory

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 1 large onion, chopped

  • 1 stalk celery, chopped, plus a handful of leaves, finely chopped, for serving

  • 4 cloves garlic, sliced or chopped

  • Salt and pepper

  • 1 teaspoon smoked paprika

  • 6 piquillo peppers in water, drained and thinly sliced

  • 1 pound hot Spanish chorizo, casings removed and meat cut into bite-size pieces

  • 1 teaspoon sherry vinegar or splash of dry sherry

  • 1 (15-ounce) can passata

  • 1-2 splashes chicken stock

  • 1 teaspoon hot sauce, such as Tabasco

  • 4 large eggs

  • Handful chopped fresh parsley

  • Crusty bread


Heat a medium-large cast-iron skillet or other ovenproof skillet over medium high. Preheat oven to 400˚F. Add oil to the skillet, two turns of the pan. Add onion, chopped celery and garlic, and season with salt, pepper and paprika. Cook, stirring occasionally, until veggies soften, about 5 minutes. Add peppers and chorizo. Cook until fat renders, 2-3 minutes. Add sherry vinegar to the pan. Stir in passata, chicken stock, and Tabasco. Make 4 wells in the chunky sauce. Crack 1 egg into a ramekin, then drop into a well in the sauce. Repeat with the remaining 3 eggs.

Transfer skillet to the oven. Bake until eggs are soft- to medium-poached, 12-15 minutes.

Top with chopped parsley and celery leaves. Serve from the skillet into shallow bowls. Pass crusty bread alongside.

From Rachael Ray Every Day, March 2018.

The Tools You'll Need

You May Also Like

Mussels are a very affordable seafood option and they cook really quickly. Once you add...
This is a smoky, sexy, spicy update on a favorite dish: pasta with vodka cream...
"My mom came up with pancetta-wrapped prawns decades ago, and it was the first 30-minute...