Slow Cooker Eggs in Purgatory


  • Prep Time10 mins
  • Total Time8 hrs 25 mins
  • Makes6 servings
Slow Cooker Eggs in Purgatory

(Photo: Roberto Caruso)

Chatelaine Triple Tested

As our friend Nigella Lawson puts it, "Eggs in purgatory is absolute heaven when you're feeling like hell." Sounds like a great way to start the day. Hold the eggs very close over the tomato mixture before cracking them in.


  • 1 tbsp olive oil

  • 1 large onion, diced (about 2 cups)

  • 1 jalapeño pepper, seeded and finely diced

  • 2 garlic cloves, minced

  • 2 tsp smoked paprika

  • 1 tsp cumin

  • 1/2 tsp salt

  • 796-mL can diced tomatoes

  • 1 tbsp tomato paste

  • 6 eggs

  • 2 tbsp chopped parsley

  • 6 thick slices bread, toasted (optional)


  • HEAT a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more min. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.

  • MAKE 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more min. Sprinkle with parsley. Serve over toasted bread.

Kitchen note

Our slow cooker recipes are developed with a 7 quart slow cooker.

Nutrition (per serving)

Calories 145, Protein 8g, Carbohydrates 12g, Fat 8g, Fibre 3g, Sodium 432mg.
Excellent source of Vitamin B12.

Get more of our best slow cooker recipes.