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Eggs in Purgatory Recipe

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3.9 from 15 reviews

Eggs in Purgatory is a vibrant and comforting Italian-inspired skillet dish featuring eggs poached in a spicy, flavorful tomato and spinach sauce. Perfect for a hearty breakfast, brunch, or light dinner, this recipe delivers a delicious balance of tangy tomatoes, aromatic garlic, and tender spinach, topped with perfectly cooked eggs, and garnished with fresh herbs.

Ingredients

Tomato Sauce

  • 1 (28-ounce) can San Marzano whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 cup halved cherry tomatoes
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Vegetables and Eggs

  • 3 cups baby spinach, roughly chopped
  • 6 large eggs

For Serving

  • Fresh herbs (such as parsley, basil, or oregano)
  • Crusty bread (optional, for serving)

Instructions

  1. Crush Tomatoes: In a medium bowl, crush the canned whole peeled tomatoes by hand until they are broken down but still slightly chunky.
  2. Sauté Aromatics: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the halved cherry tomatoes, minced garlic, crushed red pepper flakes, and Italian seasoning. Cook, stirring occasionally, until the garlic is golden brown, about 1-2 minutes.
  3. Add Tomatoes and Simmer: Stir in the crushed tomatoes along with their juices. Season the mixture with kosher salt and freshly ground black pepper to taste. Bring the sauce to a boil, then reduce the heat and let it simmer, stirring occasionally, until it thickens slightly, about 10 minutes.
  4. Add Spinach: Stir in the chopped baby spinach and cook until wilted, about 1-2 minutes.
  5. Make Wells for Eggs: Remove the skillet from heat. Using the back of a wooden spoon, create six 2-inch-wide wells in the tomato sauce. Crack one egg gently into each well. Season the eggs with salt and pepper to taste.
  6. Cook the Eggs: Return the skillet to medium-low heat. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 4-5 minutes.
  7. Serve: Remove from heat and garnish with fresh herbs. Serve immediately alongside crusty bread for dipping, if desired.

Notes

  • Use San Marzano tomatoes for the best flavor and texture in the sauce.
  • Covering the skillet during egg cooking helps steam the tops without overcooking the yolks.
  • Adjust crushed red pepper flakes according to your preferred level of spiciness.
  • For a dairy addition, sprinkle with grated Parmesan cheese before serving.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently before adding fresh eggs.

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