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Eggs in Purgatory

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Eggs in Purgatory, an Italian favorite, involves gently cooking eggs in tomato sauce (with some regional variations) and can fit neatly into breakfast, lunch or dinner. Our rendition features anchovies for an infusion of savory flavor, and baby spinach to pack in extra veggies. Cracking the eggs in a bowl before you slide them into the pan will ensure that you don’t get unwanted shells in the dish and helps keep the yolks from breaking so they remain soft and runny when they blend with the sauce.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 drained anchovy fillets, minced
  • 1/2 teaspoon crushed red pepper
  • 2 (15-ounce) cans no-salt-added crushed tomatoes
  • 1/8 teaspoon salt
  • 2 cups packed baby spinach
  • 4 large eggs
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 4 slices crusty whole-wheat bread, toasted
Directions:
  1. Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper; cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute.
  2. Add tomatoes and salt; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, 10 to 12 minutes. Stir in spinach;cook until wilted, about 1 minute.
  3. Using the back of a spoon, make 4 wells in the tomato mixture; crack an egg into each well. Cover and cook over medium heat, undisturbed, until the egg whites are cooked through and the yolks are still runny, 2 to 3 minutes. Remove from heat; sprinkle with cheese and basil. Serve with toast.
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