Eggs in Purgatory by Rice N Dine

Eggs in Purgatory with Meatballs

We have told you about the kilo of ground meat sitting pretty in our pantry, waiting for that perfect recipe in our Sweet and Sour Meatballs post. While browsing other food blogs, I stumbled upon MyDirtyKitchin‘s post about Eggs in Purgatory and the recipe got me all intrigued. And hungry. And drooling. So I immediately sent John the link and we decided to try it since most of the ingredients are already in our kitchen.

A little cliché: it was heaven! After a single bite, I felt like a new set of taste buds were born in my mouth. I was speechless (which is by the way, rare). I literally ran our of words to immediately described how Eggs in Purgatory tastes like. Ironically, it was like the eggs are not in purgatory but it’s in heaven instead. Ten sweet minutes- that’s how long John and I stared in awe at the dish in front of us, marveling at how eggs, tomatoes, cheese and basil can give us something like this when combined. And oh, did I also mention that the meatballs detonate with cheese on the inside?

Eggs in Purgatory by Rice N Dine

We just tweaked the recipe a little bit and substituted some of the ingredients according to their availability. We also paired this with toasted bread and our tummies are even happier! Dear readers, I can’t stress this enough – you really must try this! I would very much like to be comforted by the fact that someone else’s taste buds exploded in bliss because of this dish. Let us know how it went! 🙂

Eggs in Purgatory with Meatballs

  • Servings: 2-3
  • Difficulty: easy
  • Print



  • 250 g Ground Beef
  • 1/3 cup Flour
  • 1/8 tsp Basil
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • 1 tbsp. Soy Sauce
  • 4×4 inches Quick-Melt cheese, chopped in 1/3 inch cubes


  • 250 ml Tomato Sauce
  • 1 1/3 cup Water
  • 3 tbsp. Parmesan Cheese
  • 3 pcs Eggs
  • 3 pcs medium-sized Tomatoes, chopped
  • 92.5g Quick-Melt cheese
  • 1/8 tsp Basil
  • 2 tbsp. Soy Sauce
  • 1/8 tsp Onion Powder
  • 3 cloves Garlic, peeled and minced


  1. For the meatballs, combine the ground beef, flour, basil, garlic powder, onion powder and soy sauce in a bowl and then mix.
  2. Form balls using the mixture from the first step placing the cheese cube inside the ball.
  3. Deep-fry the meatballs in a pan over medium heat. Set aside once done.
  4. For the sauce, sauté the tomatoes in a pan over medium heat. Add the garlic after 2 minutes.
  5. Add the tomato sauce and water and bring to a boil.
  6. Add the soy sauce, onion powder, parmesan cheese and basil. Stir and mix well.
  7. Add the eggs and quick-melt cheese then cover. At this point, no stirring should be done. Cook for another 5 minutes or until the eggs become firm. Serve warm and enjoy!


28 thoughts on “Eggs in Purgatory with Meatballs

  1. Your introduction description of this recipe makes me want to have some right now!!! Since I usually cook for two, how did the leftovers look like? Was there a lot for a week or just a night or two?

    Liked by 1 person

    1. We also just cook for two and there were no leftovers at all! This recipe is perfect for just two. We might just be hungry but really, this tasted so divine that we cooked and ate this for two days in a row! 🙂

      Liked by 1 person

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