Chicken Eggs in Purgatory: A Cozy One-Pan Tomato Chicken Dish
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It’s one of those rainy autumn days that makes you crave a warm, comforting stew.
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On rainy days,
I sometimes find myself craving Korean savory pancakes sizzling in a hot pan.
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But on a gloomy day like today,
I’m just as likely to want something warm and hearty—especially a cozy stew.
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Although stews like this aren’t traditional Korean home-cooked dishes,
they’re the kind of meals I find myself coming back to from time to time.
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They seem to warm not only the body but also the heart,
helping lift my mood and make a dreary day feel a little brighter.
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Today, I’m sharing a hearty twist on Eggs in Purgatory,
a dish of eggs gently cooked in tomato sauce.
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With chicken added to the mix, it becomes an even more satisfying meal. ☺️
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This versatile one-pan dish can be served over rice as a flavorful tomato chicken bowl
or enjoyed on its own with some crusty bread.
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It also makes a lovely dish to share over a glass of wine. 🙂
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▶ Watch the full recipe video on YouTube
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Chicken Eggs in Purgatory with Tomato Sauce
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Ingredients
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- 1 chicken breast
- ½–1 onion
- 10 garlic cloves
- 3 eggs
- 10–15 g butter
- 1 can (14 oz / 400 g) whole peeled tomatoes
- 1 tbsp salt
- ¼ kabocha squash, optional
- Fresh parsley, optional
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Instructions
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1. (Optional) Soak the chicken breast in milk.
This traditional home-cooking tip is intended to mellow the chicken’s odor and help keep the meat tender. If you choose to do this, refrigerate the chicken while it soaks.
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2. Slice the garlic or finely chop it, depending on your preference.
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3. Place a wide skillet over low heat. Add the butter, then sauté the garlic until fragrant.
Be careful not to let the garlic brown too quickly.
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4. Finely dice the onion. Add it to the skillet once the garlic becomes fragrant, and sauté until softened.
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5. Cut the chicken breast into bite-sized pieces. Once the onion becomes translucent, add the chicken to the pan.
Stir gently to coat the chicken in the buttery garlic and onion mixture.
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6. Add the canned whole tomatoes and salt. Stir to combine.
Break up the tomatoes gently with a spoon if you prefer a smoother sauce.
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7. Make three small wells in the tomato sauce and carefully crack an egg into each one.
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8. (Optional) Thinly slice the kabocha squash and arrange it on top.
I used kabocha squash that had already been partially cooked.
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9. Cover the skillet with a lid and simmer over low heat for about 15 minutes.
Cook until the chicken is thoroughly cooked and the eggs reach your preferred doneness.
Adjust the cooking time as needed.
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After a long day, treat yourself and your family to a warm, comforting homemade dinner.
Set the table, pour yourself something you enjoy, and make tonight’s meal feel a little more special. 🍷
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More Homemade Meal Ideas
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▶ Explore our collection of Korean-style vegetable rice dishes
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▶ Discover easy homemade potato chips
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▶ Read the detailed recipe on Naver Blog
A choice for a Better Today than yesterday,
