Eggs in Purgatory with Asparagus

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Eggs poached in chicken broth and filetto di pomodoro with asparagus topped Pecorino Romano. This is perfect for lunch or dinner, use a spoon or bread to soak up all the yummy broth!

This Italian peasant dish was shared with me from my friend Julia of Julia’s Healthy Italian. Passed down from her mom when she lived in Italy, it was popular because eggs for dinner is an inexpensive dish that is high in protein and feeds a whole family.

I found this wonderful, comforting, light and delicious and will certainly make it again!

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Eggs in Purgatory

1
7
1
SP
269 Cals 20.5 Protein 16.4 Carbs 13 Fats
Yield: 3 servings
COURSE: Dinner, Lunch
CUISINE: Italian

Ingredients

  • 6 large eggs
  • 1 bunch, about 30 medium asparagus, ends trimmed, chopped in half
  • 1 1/2 cups homemade sauce
  • olive oil spray
  • 1 clove garlic, finely chopped
  • 2 cups fat free chicken broth
  • 1/4 cup fresh grated Pecorino Romano

Instructions

  • In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
  • Add homemade sauce and broth; mix well.
  • Add asparagus and cover.
  • When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
  • Simmer 10 minutes on low.

Nutrition

Serving: 2eggs + asparagus, Calories: 269kcal, Carbohydrates: 16.4g, Protein: 20.5g, Fat: 13g, Cholesterol: 378.5mg, Sodium: 590mg, Fiber: 5g, Sugar: 0.5g
Blue Smart Points: 1
Green Smart Points: 7
Purple Smart Points: 1
Points +: 7
Keywords: Gluten Free, low carb, Under 30 Minutes

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8 comments

  1. Loved this version of eggs with a light tomato sauce. I used Imagine brand no chicken chicken broth and had some left over asparagus so it was easy to put together . I enjoyed it even without any additional cheese.

  2. I was really skeptical about this recipe; however, I was looking for a new recipe due to an abundance of asparagus. I had all the ingredients, so I gave it a try.
    This is definitely a new favorite of mine! Biggest perk is that it is so quick as long as the sauce is already made. I served it over rice for a complete and filling meal.
    It seems strange, but don't let that prevent you from giving it a try.

  3. What an wonderful recipe! I made this for dinner for my four year old daughter, husband and myself. Honestly, I thought it would not be filling served alone. My how was I surprised on how full I was.

    This is defiantly becoming a regular in the dinner menu!

  4. This dinner was fantastic, light but warm and satisfying. I have also halved the recipe for myself (I did eat 3 eggs instead of two, but oh well!)

  5. oh that looks AMAZING!!! I’ll have to try that!

  6. It would be the perfect lunch right now.

  7. I’ve never heard of this dish ..I like it , I like it!

  8. mmm another mouth watering dish! Look Im gonna need you to come over here and cook for me. lol THANKS GINA!

    🙂 tj

    tjstestkitchen.blogspot.com