Name: Eggs in Purgatory with Spinach, Mozzarella, and Toasted Bread 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 (or other herbs such as cilantro, parsley, and basil); Parmesan cheese, optional, for garnish; Toasted bread slices, for serving

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 to release the spices’ 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: Stir in fresh baby spinach until wilted and combined.

Step 5: Distribute mozzarella pieces evenly across the sauce. Using the back of a spoon, create 4 small wells in the sauce.

Step 6: Crack each egg into a small bowl to keep yolks intact, then gently add 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 an additional 2 to 3 minutes for firmer eggs.

Step 8: While eggs cook, toast bread slices with butter in a separate pan or griddle.

Step 9: When eggs are done, garnish with fresh dill and optional parmesan cheese. Add extra salt and pepper to taste. Serve immediately with toasted bread.

Tips & Variations

For a milder sauce, reduce or omit the red pepper flakes.

Substitute fresh mozzarella with feta or goat cheese for a tangier flavor.

Add chopped fresh herbs like basil or parsley for extra freshness.

Use crusty sourdough or baguette slices for toasting to complement the sauce.

For a meatier version, add cooked sausage or chorizo to the tomato sauce before adding spinach.

FAQs

Can I prepare the tomato sauce ahead of time?

Yes, you can make the tomato sauce up to 2 days in advance and refrigerate it. Reheat on medium-low, then add the spinach, cheese, and eggs when ready to serve.

What if I don’t have fresh mozzarella?

If fresh mozzarella isn’t available, creamy cheeses like burrata or even shredded mozzarella work well. Just add them to the sauce and let them melt before adding the eggs.