15-Minute Eggs in Vodka Sauce

4.8
(4)
4 Reviews

Drawing inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot meal melds tangy tomato sauce with perfectly poached eggs, ideal for sopping up with crispy toasted bread. We like to add a dash of heavy cream to give the sauce some added richness, but you can leave it out if you prefer. A garnish of chopped fresh basil or parsley, if you have it on hand, would be a welcome addition.

By
Liz Mervosh
Elizabeth Mervosh
Liz Mervosh

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell.

EatingWell's Editorial Guidelines
Published on March 11, 2024
Tested by
Renu Anshie Dhar
Headshot of Renu Dhar
Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Active Time:
5 mins
Total Time:
15 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Vegetarian
the ingredients to make the 15-Minute Eggs in Vodka Sauce

Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

Ingredients

  • 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained

  • 1 cup jarred vodka sauce

  • 1/4 cup loosely packed fresh basil leaves

  • 4 tablespoons grated Parmesan cheese, divided

  • 2 tablespoons heavy cream (optional)

  • 1 1/2 teaspoons refrigerated garlic paste

  • 1/4 teaspoon crushed red pepper

  • 4 large eggs

  • Pinch of salt

  • 4 ounces whole-wheat baguette (about 9 inches), cut crosswise into 4 pieces and toasted

Directions

  1. Stir diced tomatoes, vodka sauce, basil, 2 tablespoons Parmesan, cream (if using), garlic paste and crushed red pepper together in a 12-inch nonstick skillet.

    a step in making the 15-Minute Eggs in Vodka Sauce

    Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

  2. Make 4 indentations in the mixture. Crack 1 egg into each indentation. Sprinkle the sauce with the remaining 2 tablespoons Parmesan; sprinkle the eggs with salt.

    a step in making the 15-Minute Eggs in Vodka Sauce

    Photographer Victor Protasio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle

  3. Partially cover the skillet; cook over medium heat, undisturbed, until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Serve with baguette.

    Overhead photo of Vodka Sauce Eggs with bread

    Photographer: Victor Protasio, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle

Nutrition Information

Serving Size: 1 cup sauce & egg mixture & 1 oz. baguette

Calories 257, Fat 11g, Saturated Fat 3g, Cholesterol 195mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 0g, Protein 14g, Fiber 2g, Sodium 629mg, Potassium 394mg

EatingWell.com, March 2024

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