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Eggs In Purgatory With Spaghetti Squash

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x


  • 1 whole spaghetti squash
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Red pepper flakes, to taste
  • 3 cups tomato sauce (homemade tomato sauce recipe below)
  • 4 eggs
  • 1 tablespoon chopped basil, for garnish
  • Bread for serving, if desired

Tomato Sauce Recipe – Makes 3 cups:

  • 128 ounce can of San Marzano style whole tomatoes
  • 1 teaspoon olive oil
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons chopped basil leaves
  • Red pepper flakes, to taste


  1. Pre-heat oven to 375 degrees F.
  2. If making homemade tomato sauce: Heat a medium sized pot over medium heat, add the olive oil, onion, garlic, oregano, and salt. Cook until onions are beginning to soften, 3-5 minutes. Add the entire can of tomatoes into the pot and either smash them with a potato masher or squeeze them with your hands to break them up a little bit. Season with red pepper flakes to taste and cook for 15 minutes, stirring occasionally. Turn the heat off and stir in the fresh basil leaves.
  3. While the sauce is cooking, cut the spaghetti squash in half. Using a sturdy metal spoon, scrape out the inside of the squash (see photos above for tutorial). You should get about 2 1/2 cups of squash.
  4. Heat a large oven safe pan over medium heat. Add olive oil, spaghetti squash, salt, dried oregano, and red pepper flakes. Cook until squash is tender and cooked through, ten minutes.
  5. Add the tomato sauce and stir. Make 4 small indents in the spaghetti squash and tomato mixture. Crack the eggs and place each one into one of the indents. Place pan in the oven and bake until eggs are cooked to desired state. Sprinkle with 1 tablespoon of chopped basil and serve with toast, if desired.
  • Category: Breakfast, Gluten Free