Eggs in Purgatory with Spinach, Mozzarella, and Toasted Bread Recipe
Eggs in Purgatory is a delightful Italian-inspired dish featuring eggs gently poached in a spicy tomato sauce with sautéed onions, garlic, and fresh spinach. Topped with melted mozzarella and fresh herbs, this comforting skillet meal is perfect for breakfast, brunch, or a light dinner served alongside toasted bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Tomato Sauce Base
- 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
Other Ingredients
- 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
- Sauté Onion and Garlic: 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 continue to sauté for an additional 20 seconds or until fragrant.
- Add Spices: Stir in red pepper flakes, smoked paprika, salt, and black pepper. Cook for 30 seconds to release the spices’ aroma.
- Simmer Tomatoes: Pour in the canned diced tomatoes and reduce heat to medium-low. Simmer uncovered until the tomatoes thicken into a rich sauce, about 10 minutes.
- Add Spinach: Stir in fresh baby spinach and mix until wilted and evenly combined with the tomato sauce.
- Add Mozzarella and Make Egg Wells: Distribute pieces of mozzarella randomly over the sauce. Using the back of a spoon, create 4 small wells in the sauce for the eggs.
- Crack Eggs into Sauce: Crack each egg individually into a small bowl to avoid breaking yolks, then gently add one egg into each well. Season eggs with a pinch of salt and pepper.
- Cook Eggs: Cover the skillet and cook for 3 to 5 minutes for runny yolks. For firmer yolks, cook an additional 2 to 3 minutes covered.
- Toast Bread: While eggs cook, toast bread slices with butter in a hot pan or on a griddle until golden and crisp. Set aside.
- Garnish and Serve: Once eggs are cooked to your preference, sprinkle fresh dill and optional parmesan on top. Add extra salt and pepper if desired. Serve immediately with the toasted bread.
Notes
- If you prefer a thicker sauce, simmer the tomatoes longer before adding spinach.
- Use fresh herbs like basil or parsley for a variation in garnish.
- Ensure the skillet is large enough to comfortably hold all eggs without crowding.
- Toast bread with butter for extra richness or substitute with olive oil for a dairy-free option.
- Adjust red pepper flakes to control the spice level according to your taste.
Keywords: Eggs in Purgatory, Italian breakfast, poached eggs in tomato sauce, skillet eggs, spicy tomato sauce eggs, mozzarella eggs
