Name: Eggs in Purgatory Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; ½ teaspoon red pepper flakes; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 28 ounces canned diced tomatoes; 2 cups fresh baby spinach; 3 ounces fresh mozzarella cheese slices, broken into pieces; 4 large eggs; Fresh dill (or other herbs such as cilantro, parsley, or basil); Parmesan cheese (optional, for garnish); Toasted bread slices (for serving)

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Introduction

Eggs in Purgatory is a vibrant and comforting Italian-inspired dish featuring eggs poached in a spicy tomato sauce. This simple yet flavorful meal is perfect for breakfast, brunch, or a light dinner and pairs beautifully with toasted bread.

This dish is a white pan filled with a rich red tomato sauce as the base layer, topped with five sunny yellow egg yolks spread evenly. Over the sauce and eggs, there is a melted mix of creamy white and light orange cheese, giving a smooth texture with some bubbling spots. Fresh green dill sprigs are scattered on top for garnish. On the left side inside the pan, two pieces of toasted white bread slices lean against the edge. The pan is placed on a white marbled surface with a large, worn silver spoon resting on a gray cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
28 ounces canned diced tomatoes
2 cups fresh baby spinach
3 ounces fresh mozzarella cheese slices, broken into pieces
4 large eggs
Fresh dill, for garnish (or other herbs such as cilantro, parsley, or basil)
Parmesan cheese, optional, for garnish
Toasted bread slices, for serving

Instructions

Step 1: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and continue to sauté for an additional 20 seconds or until fragrant.
Step 2: Stir in red pepper flakes, smoked paprika, salt, and pepper. Cook for 30 seconds until the spices release their aroma.
Step 3: Pour in the diced tomatoes and reduce the heat to medium-low. Simmer uncovered until the sauce thickens, about 10 minutes.
Step 4: Add fresh baby spinach to the sauce and mix gently until wilted and combined.
Step 5: Distribute the mozzarella pieces randomly throughout the tomato sauce. Using the back of a spoon, create four shallow wells in the sauce.
Step 6: Crack each egg into a small bowl, then carefully slip one egg into each well. Season the eggs lightly with salt and pepper. Cover the skillet and cook for 3 to 5 minutes for soft yolks, or an additional 2 to 3 minutes for firmer yolks.
Step 7: While the eggs cook, toast your bread with butter in a hot pan or griddle. Set aside when ready.
Step 8: Once the eggs are cooked to your liking, garnish with fresh dill and a sprinkle of Parmesan cheese if desired. Serve the dish hot alongside toasted bread.

Tips & Variations

For a milder dish, reduce or omit the red pepper flakes. Alternatively, add more for extra heat.
Substitute fresh spinach with kale or Swiss chard for a different leafy green.
Try using feta or goat cheese instead of mozzarella for a tangy twist.
Adding a splash of white wine or a pinch of sugar to the tomato sauce can enhance its flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop or in the microwave to avoid overcooking the eggs. This dish is best enjoyed fresh, as the eggs may become rubbery when reheated.

How to Serve

A white pan contains a dish with a rich red tomato sauce base, topped with five bright yellow cooked eggs with soft whites. Fresh green herb sprigs, likely dill, are scattered on top, adding a pop of color. Crumbled white cheese is sprinkled over the eggs and sauce, and there is a light dusting of black pepper across the surface. On the left side of the pan, two toasted white bread slices rest partially on the sauce. The pan handle is wooden textured, placed on a white marbled surface. Nearby are a silver spoon on a gray cloth and a dark blue plate with a fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomato sauce in advance?

Yes, you can make the tomato sauce ahead of time and refrigerate it for up to 3 days. When ready to serve, reheat the sauce and proceed with adding the spinach, cheese, and eggs.

What type of bread works best for serving with Eggs in Purgatory?

Crusty breads like baguette, sourdough, or ciabatta are ideal because they hold up well when dipped into the sauce. Toasting the bread with a bit of butter enhances the flavor and texture.