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Eggs in Purgatory Recipe

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★★★★★

4.7 from 102 reviews

Eggs in Purgatory is a flavorful Italian-inspired skillet dish featuring eggs gently poached in a spicy tomato sauce with fresh spinach and melted mozzarella cheese. Perfect for breakfast, brunch, or a comforting anytime meal, this recipe balances savory, spicy, and creamy textures with the freshness of herbs and toasted bread for dipping.

Ingredients

Scale

Tomato Sauce and Vegetables

  • 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

Eggs and Cheese

  • 3 ounces fresh mozzarella cheese slices, broken into pieces
  • 4 large eggs

Garnishes and Serving

  • Fresh dill (or other herbs such as cilantro, parsley, or basil)
  • Parmesan cheese (optional, for garnish)
  • Toasted bread slices (for serving)

Instructions

  1. Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3 to 4 minutes. Then add the minced garlic and continue to sauté for an additional 20 seconds until fragrant.
  2. Add Spices: Stir in red pepper flakes, smoked paprika, kosher salt, and freshly ground black pepper. Cook the mixture for 30 seconds to release the spices’ aroma.
  3. Simmer Tomato Sauce: Pour in the canned diced tomatoes and reduce the heat to medium-low. Let the sauce simmer uncovered until it thickens, approximately 10 minutes.
  4. Incorporate Spinach: Stir the fresh baby spinach into the thickened tomato sauce until the spinach wilts and blends evenly.
  5. Add Mozzarella and Prepare Egg Wells: Scatter the broken mozzarella pieces randomly over the tomato sauce. Using the back of a spoon, gently create 4 small wells or divots in the sauce to hold the eggs.
  6. Cook the Eggs: Crack each egg into a small bowl to ensure the yolk remains intact, then carefully place one egg into each well in the sauce. Season the eggs lightly with salt and pepper. Cover the skillet and cook for 3 to 5 minutes for soft, runny yolks or an additional 2 to 3 minutes for firmer yolks.
  7. Toast Bread: While the eggs cook, toast slices of bread with butter on a hot pan or griddle until golden brown, then set aside.
  8. Garnish and Serve: Once the eggs are cooked to your preference, sprinkle fresh dill and optionally Parmesan cheese on top. Add extra salt and pepper if desired. Serve immediately with the toasted bread on the side for dipping.

Notes

  • For a less spicy version, reduce or omit the red pepper flakes.
  • Fresh mozzarella can be substituted with burrata or sliced fresh goat cheese for a different flavor profile.
  • Other fresh herbs like cilantro, parsley, or basil can be used instead of dill based on preference.
  • Keep an eye on the eggs while cooking to achieve your preferred level of doneness.
  • Serve with crusty artisan bread or sourdough for best results in soaking up the sauce.

Keywords: Eggs in Purgatory, spicy tomato eggs, Italian breakfast, shakshuka variation, mozzarella eggs, easy brunch recipe

Find it online: https://dailysimplerecipe.com/eggs-in-purgatory-recipe/