A white dish with three sunny-side-up eggs in tomato sauce, grilled bread slices, and a large bottle of gluten-free sriracha hot chili sauce on a marble surface.

Eggs in Purgatory

Serves Serves 4
Prep Time 10 minutes
Cook Time 20 minutes

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.

  1. 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.
  2. 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.
  3. 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.

TAGGED IN:

C&U (2)Stove Top (111)
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Products in Recipe

A 4 lb 11 oz bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce with a red cap and a yellow label featuring red chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

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