Name: Gochujang Eggs in Purgatory
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 tablespoon olive oil; 2 cups diced onion; 1 tablespoon minced garlic; Salt, to taste; Black pepper, to taste; 1/4 cup minced fresh parsley, plus more for serving; 1 can (28 ounces) diced or crushed tomatoes; 1/4 cup grated Parmesan cheese, plus more for serving; 2 tablespoons gochujang; 1 teaspoon brown sugar; 1 cup torn spinach or kale; 4 to 6 large eggs; Toast, for serving

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Gochujang Eggs in Purgatory is a cozy skillet recipe with eggs gently cooked in a spicy tomato sauce. I love how the gochujang adds deep heat, while Parmesan, herbs, and greens make the sauce rich and comforting.

Gochujang Eggs in Purgatory

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

2 cups diced onion

1 tablespoon minced garlic

Salt, to taste

Black pepper, to taste

¼ cup minced fresh parsley, plus more for serving

1 can 28 ounces diced or crushed tomatoes

¼ cup grated Parmesan cheese, plus more for serving

2 tablespoons gochujang

1 teaspoon brown sugar

1 cup torn spinach or kale

4 to 6 large eggs

Toast, for serving

Directions

I heat the olive oil in a skillet over medium heat. I add the onion and garlic, season with salt and black pepper, and cook for 2 to 3 minutes until the onion starts to soften. I stir in the parsley and cook for 2 more minutes.

I add the tomatoes, Parmesan, gochujang, and brown sugar. I stir everything well, season again to taste, then reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally.

I add the spinach or kale and cook just until wilted.

I make small wells in the sauce and crack in the eggs. I cover the pan and cook for 5 to 7 minutes, until the whites are set and the yolks are still slightly soft.

I remove the skillet from the heat, sprinkle on extra Parmesan and parsley, and serve it warm with toast.

Servings and Timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories: about 310 kcal per serving

Variations

I like using kale when I want a heartier texture, and spinach when I want something softer and quicker.

For extra richness, I add a splash of cream to the tomato sauce before adding the eggs. For more heat, I add a little extra gochujang or a pinch of red pepper flakes.

I also like serving it with crusty bread, garlic toast, or warm pita instead of regular toast.

Storage/Reheating

I store leftover sauce and eggs in an airtight container in the refrigerator for up to 2 days.

To reheat, I warm it gently in a covered skillet over low heat until heated through. I avoid high heat because I like the eggs to stay tender.

FAQs

Can I make this less spicy?

Yes, I use 1 tablespoon of gochujang instead of 2 when I want a milder sauce.

Can I use crushed tomatoes instead of diced tomatoes?

Yes, I like crushed tomatoes for a smoother sauce and diced tomatoes for more texture.

Can I make this without Parmesan?

Yes, I leave it out or use a dairy-free alternative, though the sauce will taste a little less rich.

How do I know when the eggs are done?

I look for set whites and slightly soft yolks. I usually check after 5 minutes, then cook longer if needed.

What should I serve with this?

I serve it with toast because it is perfect for scooping up the spicy tomato sauce.

Conclusion

Gochujang Eggs in Purgatory is warm, bold, and easy to make in one skillet. I love it for brunch, but it also works beautifully as a simple savory dinner with plenty of toast on the side.

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Gochujang Eggs in Purgatory

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Gochujang Eggs in Purgatory is a cozy one-skillet dish with eggs gently cooked in a spicy, savory tomato sauce enriched with Parmesan, herbs, and greens.

Instructions

Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, season with salt and black pepper, and cook for 2 to 3 minutes until softened.
Stir in parsley and cook for another 2 minutes.
Add tomatoes, Parmesan cheese, gochujang, and brown sugar. Stir well and adjust seasoning. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.
Add spinach or kale and cook until wilted.
Make small wells in the sauce and crack in the eggs. Cover the skillet and cook for 5 to 7 minutes until egg whites are set and yolks remain slightly soft.
Remove from heat, garnish with extra Parmesan and parsley, and serve warm with toast.