- Eggs In Purgatory
Eggs In Purgatory
Meal Tags: Breakfast, Brunch
Dietary Tags: Dairy-free, Gluten-free, Nut-free, Vegetarian
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 28-oz can crushed tomatoes
- 1/2 tsp red pepper flakes (optional)
- 4 cups baby spinach
- 4 large eggs
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp freshly grated Parmesan cheese
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Add the crushed tomatoes and red pepper flakes. Stir in baby spinach until it is completely wilted. Reduce the heat to medium-low and allow the mixture to simmer for about 5 minutes.
Using a spoon, create 4 wells in the sauce. Crack one egg into a bowl and gently roll it into the well. Do the same with the remaining 3 eggs. Cover and cook the eggs until the whites have set.
Garnish with parsley and Parmesan cheese. Serve with toast for dipping.