Eggs in Purgatory is a tasty dish for any meal, in my opinion. Most would say it’s best for brunch and dinner, but…eggs. Enjoy it for breakfast, too! This egg dish is colorful, flavorful, and filling, and it’s especially easy to make.
What do you reach for when you need to get a meal on the table but you’re also in need of a grocery run? What about when your fridge is full but you’re not looking for a hassle for your next meal? Reach for this Eggs in Purgatory recipe!
Eggs in Purgatory is the Italian version of the popular Middle Eastern dish, shashuka. I’ve had this dish with a variety of ingredients included. That’s one thing that’s so great about this simple dish – you can add to it what you like.
The base of this recipe is the flavorful, spiced tomato sauce mixture. The eggs get poached as they cook in the sauce, and that’s really the extent of what you need to do. This is perfect for an easy meal, and so filling, too.
I debated adding roasted red peppers but decided against it at the last minute. However, I did toss in frozen spinach. Spinach added a lovely green touch, along with the benefit of extra veggies.
Toss some grated Parmesan cheese before serving it, along with toasted Italian-style bread. That’s the tool you need to soak up all the tomato-and-spinach goodness. Mmm!
Ingredients for Eggs in Purgatory
- Olive oil
- Vegetables: Onion, garlic (the more the merrier!), diced tomatoes, and spinach (I used frozen spinach). Add roasted red peppers or diced bell peppers to the mix if you’d like. Use Swiss chard or kale instead of spinach.
- Spices: Red pepper flakes, fresh ground black pepper, and a pinch of salt.
- Eggs: I used four for this recipe. You could use 6 eggs to feed more people, and increase the other ingredients accordingly.
- Garnish: Add in a touch of fresh basil, and sprinkle the grated Parmesan cheese over the top.
Eggs are such a great food for many different meals. They’re filling, practical, and offer a bunch of options to make a meal delightful! Check out a few of my recipes with eggs as the main ingredient:
When you’re in need of an easy meal that’s flavorful and comforting, try Eggs in Purgatory. Don’t forget the Italian bread to soak up allll the saucy goodness!
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 3 review(s)
- 2 tablespoons olive oil
- 20 ounces diced tomatoes in juice
- 1/4 cup onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 4 eggs
- 6 ounces frozen spinach
- Fresh basil leaves, torn, to season
- Optional: grated Parmesan cheese
- Add the olive oil to a skillet over medium heat. When hot, add the onion and cook for several minutes until it begins to soften.
- Add the garlic and cook for about 30 seconds. Add the tomatoes in their juices.
- Season with the red pepper, black pepper, and salt. Increase the heat to medium-high. Cook for several minutes until some of the liquid is absorbed.
- Add the frozen spinach and stir.
- Crack the eggs into individual cups. Use the back of a spoon to make an indentation in the sauce. Carefully slide each egg into the indentation. Add the torn basil leaves.
- Cover and cook for 4-7 minutes, or until the whites of the eggs are set and the yolks are still a little runny (unless you don’t want them runny – cook a bit longer in that case).
- Remove from the heat. Use a serving spoon to transfer the tomato mixture and one egg to individual dishes.
- Garnish with the torn basil leaves and grated Parmesan cheese, and serve with crusty bread.