Mexican Eggs In Purgatory

Last Updated on September 13, 2024 by Lisa Keys

Mexican eggs in purgatory is a twist on the classic Italian dish “uova in purgatorio”. While my Italian grandmother poached eggs in a simple tomato sauce, I take a south of the border spin and poach them in a spicy chorizo cantina salsa.  Serve over rice or with a corn tortilla casserole, it is comfort food that is easy to prepare.  

This recipe is perfect for brunch, lunch or dinner. Did you know the name “purgatory” refers to the way the eggs are “trapped” in the sauce? Further, this dish is also quite popular in North Africa and the Middle East, but known as "shakshouka" which means "mixed".

The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is my second entry in the brunch category. This recipe features Desert Pepper Cantina Salsa.

I really enjoy blending my heritage with other global culinary influences. Experimenting with different products lead to innovative dishes that bring diverse flavors together. Let's get cooking this unique and appealing 1-skillet dish that combines cantina salsa, fresh Mexican chorizo and perfectly poached eggs in a bold sauce. 

Just 4 Simple Ingredients

• Fresh Mexican chorizo sausage, casing removed
• Desert Pepper Cantina Salsa (no substitution)
• Fresh large eggs
• Fresh cilantro

Mexican Eggs in Purgatory Step by Step

• In a skillet, brown the chorizo breaking it up into crumbles.
• Stir in the whole jar of Desert Pepper Cantina Salsa.
• Bring sauce to a simmer; cook 3 to 4 minutes. Stir in cilantro.
• Make 4 indents (2-inches wide) in the sauce. Crack an egg into each indent.
• Cover and cook for 8 to 10 minutes or until eggs are set.

Mexican Eggs In Purgatory

Lisa Keys

A unique and appealing 1 skillet dish that combines cantina salsa, fresh Mexican chorizo and perfectly poached eggs in a bold sauce.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast and Brunch, Brunch, lunch, main dish

Cuisine global fusion, Mex-Italian, Mexican

Servings 4 servings

Calories 101 kcal

Equipment

• 10-inch skillet

Ingredients

  

1x2x3x

• 1 link (3 to 4 oz) fresh Mexican chorizo casing removed
• 1 jar (16 oz.) Desert Pepper Cantina Salsa
• 4 eggs
• 2 tablespoons fresh chopped cilantro
• Fresh snipped chives optional

Instructions

 

• Brown chorizo in a 10-inch skillet over medium-high heat breaking it into crumbles with a wooden spoon.
• Stir in salsa; bring to a simmer. Cook, uncovered for 3 to 4 minutes or until slightly thickened. Stir in cilantro.
• Make 4 shallow indentations about 2-inches wide in the surface of the sauce. Crack 1 egg into each indentation. Cover, reduce heat and cook until eggs are set, about 8 minutes.
• Sprinkle tops of eggs with some salt and pepper, if desired. Garnish with cilantro and snipped chives.

Notes

Serve with rice or corn tortilla casserole.

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 0.3gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 180mgSodium: 64mgPotassium: 62mgFiber: 0.01gSugar: 0.2gVitamin A: 371IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Keyword 4 ingredients, eggs, fresh salsa, quick and easy, shakshouka

Tried this recipe?Let us know how it was!

You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer. For more information and other great recipes check out there social media links too. 

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