Eggs in Purgatory is an Italian-style dish similar to shakshouka from North African and Middle Eastern cuisines.

This recipe, from B.C. Egg, features eggs baked in a tomato sauce with spaghetti squash.

Eggs in Purgatory

Ingredients
1 large spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons olive oil
1 large onion, finely minced
4 garlic cloves
3 anchovies
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon chili flakes
sea salt, to taste
6 large B.C. eggs
optional for serving: feta cheese, chopped parsley, buttered toast

Directions

Turn on your oven to 400 F (about 200 C).
Place the spaghetti squash halves face-down on a baking sheet and pop them into your oven. No need to preheat your oven.
Bake for 30 minutes then remove the squash from your oven.
Turn the oven temperature down to 350 F (about 175 C).
When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings.
Work from side to side to do this—not top to bottom.

While the spaghetti squash is roasting, prepare the tomato sauce.
Heat the oil in a large, ovenproof skillet over medium-high heat.
Add the onion and let it cook until it golden and starting to caramelize, about 10 minutes.
Add the garlic and (if using) the anchovies and cook for 1 minute.
Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.

Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan.
Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes.
Generously season to taste with sea salt. 
Turn the element to low if the spaghetti squash is not yet ready.

Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top.
Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells.
Crack an egg into each well then scatter the reserved spaghetti squash around the pan.

Put the pan into your oven and let it cook for 5 minutes.
If the whites have not set, leave them in for another minute.
Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than overcooked yolks.