Yield: 2
Eggs In Purgatory
This simple egg dish is wonderful for breakfast but hearty enough for dinner. It's simple, affordable, and made with ingredients you probably already have at home. Serve it with some nice crusty bread for dipping.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 28-oz can tomato
- ½ tsp red pepper flakes
- 4 cups baby spinach
- 4 large eggs
- Salt and pepper, to taste
- 2 tbsp fresh parsley
- 2 tbsp freshly grated Parmesan cheese
Instructions
- 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.
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