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, for garnish (alternatively 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, comforting dish that features eggs poached in a spicy tomato and spinach sauce. This easy recipe combines bold flavors and creamy mozzarella, perfect for a satisfying breakfast or brunch.

A white pan with a wooden handle holds a dish with four sunny yellow egg yolks on top of a rich red tomato sauce mixed with soft white cheese and scattered green herbs. The sauce has a thick, chunky texture with bits of spinach visible under the eggs. Three slices of toasted bread with golden crust rest on the left side of the pan, partially sitting in the sauce. Sprigs of fresh green dill are placed on the dish and around the pan. A large silver spoon sits on a gray cloth near the bottom right, and in the background, there is a white marbled surface with a white bread baguette piece at the top and a bowl of fresh dill at the upper left. 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, and 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 cook for an additional 20 seconds until fragrant.
Step 2: Stir in red pepper flakes, smoked paprika, salt, and black pepper. Cook for 30 seconds until the spices release their aroma.
Step 3: Pour in the diced tomatoes and reduce heat to medium-low. Simmer uncovered until the sauce thickens, about 10 minutes.
Step 4: Mix in the fresh baby spinach until wilted and well combined.
Step 5: Scatter mozzarella pieces over the sauce. Using the back of a spoon, make 4 small wells in the sauce.
Step 6: Crack each egg into a small bowl, then gently slide one egg into each well. Season the eggs with salt and pepper.
Step 7: Cover the skillet and cook for 3 to 5 minutes for runny yolks, or 5 to 8 minutes for firmer eggs.
Step 8: Meanwhile, toast bread slices with butter in a hot pan or griddle and set aside.
Step 9: When eggs are cooked, garnish with fresh dill and parmesan cheese if desired. Serve immediately with the toasted bread.

Tips & Variations

For extra depth, add a splash of red wine or balsamic vinegar to the tomato sauce while simmering.
Try swapping baby spinach for kale or chard for different greens.
Use crumbled feta cheese instead of mozzarella for a tangier flavor.
If you prefer less heat, reduce or omit the red pepper flakes.
Serve with crusty bread or sturdy pita to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the eggs’ texture. Avoid microwave reheating as it can toughen the eggs and sauce.

How to Serve

The dish shows a white deep round plate holding a shakshuka with three sunny side up eggs spread evenly across a thick layer of rich red tomato sauce with visible bits of cooked greens and spices mixed in. The bright yellow yolks of the eggs stand out against the white egg whites lightly cooked around the edges, seasoned with ground black pepper. Crumbled white cheese is sprinkled over parts of the sauce and eggs, adding texture. Two toasted slices of crusty bread with golden brown edges rest partially on the sauce near the left side of the plate. Fresh green dill sprigs are placed on top of the sauce, adding a touch of color contrast. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Eggs in Purgatory ahead of time?

While the tomato sauce can be made ahead and stored, it’s best to cook and add the eggs just before serving to keep them fresh and tender.

What can I use instead of fresh mozzarella?

You can substitute fresh mozzarella with shredded mozzarella or other mild cheeses like Monterey Jack or Gouda, but fresh mozzarella melts best and adds creaminess to the dish.