Eggs in Purgatory

Name: Eggs in Purgatory
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Serves 4
Ingredients: Tomato-Sriracha Broth; • 2 tbsp olive oil; • 3 cloves garlic, thinly sliced; • ½ tsp red pepper flakes (optional, for extra heat); • 1 small yellow onion, finely diced; • 1 can (28 oz) crushed tomatoes; • 2–3 tbsp Kikkoman® Sriracha Hot Chili Sauce (adjust to heat preference); • 1 tsp smoked paprika; • Salt and black pepper, to taste; • ½ cup vegetable broth (as needed to loosen sauce); Eggs; • 4–6 large eggs; • Olive oil, for drizzling; Garnish; • Fresh grape or cherry tomatoes, halved; • 2 cloves garlic, thinly sliced and fried until golden; • Fresh basil leaves; • Crusty bread, polenta, or grits, for serving

Yield

Serves 4

Prep Time

10 minutes

Cook Time

20 minutes

kikkoman products used:

Gluten-Free Sriracha Hot Chili Sauce

ingredients

Tomato-Sriracha Broth
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (optional, for extra heat)
• 1 small yellow onion, finely diced
• 1 can (28 oz) crushed tomatoes
• 2–3 tbsp Kikkoman® Sriracha Hot Chili Sauce (adjust to heat preference)
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• ½ cup vegetable broth (as needed to loosen sauce)

Eggs
• 4–6 large eggs
• Olive oil, for drizzling

Garnish
• Fresh grape or cherry tomatoes, halved
• 2 cloves garlic, thinly sliced and fried until golden
• Fresh basil leaves
• Crusty bread, polenta, or grits, for serving

directions

Created in partnership with Chef Nathaniel Malone, Creative Dining Services. This bold global breakfast features soft-cooked eggs poached in a spicy tomato broth laced with Kikkoman® Gluten-Free Sriracha. Topped with fried garlic and fresh basil, it’s perfect for dipping with crusty sourdough—or served over creamy grits for a modern comfort-food twist.

Make the Tomato-Sriracha Broth:
- Heat olive oil in a large skillet or shallow saucepan over medium heat.
- Add sliced garlic and cook until just golden and fragrant. Remove and reserve for garnish.
- Add diced onions and sauté until translucent, 4–5 minutes.
- Stir in red pepper flakes, smoked paprika, and crushed tomatoes.
- Add Kikkoman® Gluten-Free Sriracha, starting with 2 tbsp and adjusting to taste. Simmer 8–10 minutes until slightly reduced.
- Season with salt and black pepper. Add broth if sauce thickens too much.
Poach the Eggs:
- Make small wells in the simmering sauce and crack an egg into each.
- Cover and cook until whites are set but yolks are still soft, 5–7 minutes.
- For firmer yolks, cook 1–2 minutes longer.
Finish and Garnish:
- Drizzle lightly with olive oil.
- Top with halved tomatoes, fried garlic slices, and fresh basil.

Serving Suggestion
Serve directly from the pan with grilled sourdough or focaccia, or spoon over creamy polenta or grits for a hearty, modern brunch dish.

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