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Eggs in Purgatory Recipe

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★★★★★

4.6 from 746 reviews

Eggs in Purgatory is a vibrant and comforting Italian-inspired dish featuring eggs poached in a spicy, smoky tomato sauce. This skillet recipe combines sautéed onions, garlic, red pepper flakes, smoked paprika, diced tomatoes, fresh spinach, and melted mozzarella, finished with fresh herbs and parmesan. Perfect for a flavorful breakfast or brunch served with toasted bread.

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

Garnish and Serving

  • Fresh dill, for garnish (alternatively cilantro, parsley, or basil)
  • Parmesan cheese, optional, for garnish
  • Toasted bread slices, for serving

Instructions

  1. Heat the olive oil and sauté onions: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 finely chopped small yellow onion and sauté for 3 to 4 minutes until translucent, softening the onions and developing their flavor.
  2. Add garlic: Add 3 cloves minced garlic to the skillet and continue sautéing for about 20 seconds or until fragrant, being careful not to burn the garlic.
  3. Season the base: Stir in ½ teaspoon red pepper flakes, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Cook for 30 seconds to release the spices’ aroma.
  4. Add tomatoes and simmer: Pour in 28 ounces canned diced tomatoes and reduce the heat to medium-low. Let the sauce simmer uncovered for about 10 minutes until it thickens into a rich, chunky sauce.
  5. Incorporate spinach: Stir in 2 cups fresh baby spinach until wilted and evenly combined, adding freshness and color to the sauce.
  6. Add mozzarella and create egg wells: Scatter 3 ounces broken fresh mozzarella pieces randomly over the tomato mixture. Using the back of a spoon, create 4 small divots in the sauce for the eggs.
  7. Crack eggs into sauce: Carefully crack 4 large eggs, one at a time, into a small bowl to avoid breaking yolks, then gently place each egg into its corresponding divot in the sauce. Season eggs lightly with salt and pepper.
  8. Cook eggs to desired doneness: Cover the skillet and cook for 3 to 5 minutes for soft, runny yolks. For firmer yolks, cook an additional 2 to 3 minutes uncovered or until eggs reach your preferred texture.
  9. Toast the bread: While the eggs cook, toast bread slices with butter in a hot pan or griddle until golden and crisp. Set aside for serving.
  10. Garnish and serve: Once eggs are cooked, sprinkle fresh dill and optional parmesan cheese over the top. Add additional salt and pepper if desired. Serve immediately with the toasted bread on the side to scoop up the sauce and eggs.

Notes

  • For a milder sauce, reduce or omit the red pepper flakes.
  • Substitute fresh mozzarella with burrata or goat cheese for a different texture and flavor.
  • Fresh herbs like parsley or basil can be used instead of dill.
  • Serve with crusty bread or toasted baguette slices for best dipping experience.
  • Leftover sauce can be refrigerated for up to 3 days; reheat gently before adding eggs.

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

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