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Eggs in Purgatory

This comforting Mediterranean dish features eggs poached in a rich spiced tomato sauce with fresh spinach and mozzarella, creating a nutritious, flavor-packed meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons olive oil For sautéing and adding richness.
  • 1 small yellow onion, finely chopped Provides a sweet base flavor.
  • 3 cloves garlic, minced Adds depth and aroma.
  • ½ teaspoon red pepper flakes For a bit of heat.
  • ½ teaspoon smoked paprika Infuses a smoky flavor.
  • ½ teaspoon kosher salt Enhances overall taste.
  • ½ teaspoon freshly ground black pepper Adds freshness to the dish.
  • 28 ounces canned diced tomatoes The key ingredient for the sauce.
  • 2 cups fresh baby spinach Boosts nutrition without overpowering taste.
  • 3 ounces fresh mozzarella cheese, broken into pieces Complements the dish with creaminess.
  • 4 large eggs The star ingredient, packed with protein.
Garnishes
  • Fresh dill (or other herbs such as cilantro, parsley, or basil) Adds freshness and beauty.
  • Parmesan cheese (optional, for garnish) An extra layer of flavor if desired.
  • Toasted bread slices Perfect for dipping in the sauce.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat until shimmering.
  2. Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
  3. Add minced garlic to the skillet, continuing to sauté for an additional 20 seconds.
  4. Stir in red pepper flakes, smoked paprika, salt, and pepper. Cook for 30 seconds.
  5. Pour in the canned diced tomatoes and simmer uncovered for about 10 minutes.
  6. Stir in the fresh baby spinach until wilted.
  7. Arrange mozzarella cheese in the tomato mixture, then create 4 divots for the eggs.
  8. Crack each egg into a small bowl and gently place one in each divot.
  9. Cover and cook for 3 to 5 minutes for soft yolks, or 2 to 3 minutes longer for firmer eggs.
  10. Toast some bread slices while the eggs cook.
  11. Top the cooked eggs with fresh dill and a sprinkle of parmesan, then serve with toasted bread.

Notes

Eggs in Purgatory is best served immediately while the eggs are still runny. Leftovers can be stored in an airtight container for 2-3 days.