Spanish Baked Eggs in Purgatory

Three pans of spanish eggs cooked in mini cast iron pots with wooden spoons of spices and fresh oregano sit around the pans.

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5 from 2 reviews

What a wonderful, savory dish to wake up to in the mornings. This dish beautifully displays eggs nestled in a spicy tomato sauce with a hint of smokiness. You won't believe how an ordinary egg can be transformed into an amazing work of culinary richness.


  • 1 large Sweet Onion, sliced
  • 1 large Red Bell Pepper, sliced
  • 1 large Yellow Bell Pepper, sliced
  • 1 large Orange Bell Pepper, sliced
  • 2 tablespoons Avocado Oil
  • Salt and Pepper to taste
  • 4 large Jalapeños, sliced
  • 6 Large Garlic Cloves, minced
  • 2 tablespoons Fresh Oregano
  • 4 14 ounces cans Petite Diced Tomatoes
  • 3 teaspoons Ground Cumin
  • 4 heaping teaspoons Smoked Paprika
  • Pinch of Saffron Threads
  • 4 large Chipotle Peppers in Adobo Sauce, finely chopped to almost pureed
  • 2 tablespoons Adobo Sauce, from the can
  • 8 large Eggs


  • Preheat the oven to 350°F.
  • In a large oven-proof skillet, sauté sliced onion and bell peppers in the avocado oil over medium-high heat for about 6-8 minutes or until slightly softened. Add salt and pepper to taste.
  • Add sliced jalapeños and continue cooking for another 4 minutes they are softened and the veggies are slightly browned.
  • Add the minced garlic and the oregano to the skillet and cook for one minute until they release a fragrant aroma.
  • Add the tomatoes, the spices, and the chipotle peppers and sauce. Stir until well combined.
  • Cook until the sauce just begins to boil and reduce the heat to low and simmer for about 10  minutes. Remove the skillet from the heat.
  • With a wooden spoon, make 8 separate wells in the sauce. Crack an egg into a ramekin and drop into a well. Continue with all 8 eggs.
  • Place the pan in the 350°F preheated oven and let it cook for 10-15 minutes or until the whites have set and the yolks are still runny.
  • Remove and serve immediately.


  • Choose the yellow, orange and red for this recipe but stayed away from the green. They tend to be a little bitter.
  • If you want a little more heat and smokiness, add a few extra chipotle peppers from the can and an extra one or two tablespoons of the sauce. Also, the ribs of the jalapeños carry the main heat of the pepper. Leave that in place if you like it really hot.
  • Be careful not to burn the veggies when you are sautéeing them at medium-high heat. Frequently stirring and keeping an eye on the heat level to adjust it will help avoid this problem.
  • Use sliced peppers and onions as opposed to diced. They will continue softening while they simmer.
  • Crack each egg individually into a ramekin and drop it into one of the wells. This way if that one yolk breaks, you can throw it away and start over.
  • Make sure that your cast iron skillet is well seasoned especially when you are cooking acidic dishes. Any leftovers or sauce that is made ahead of time, should be removed from the cast iron skillet, transferred to an airtight container and stored in the fridge until ready to reheat.
  • To help the egg yolk protrude from the egg white while cooking, use either a soft pastry brush or a paper towel and gently brush aside the egg white off the top of the yolk before it goes in the oven. The yolks can be easily broken while doing this step, so be careful.