Eggs in Purgatory Recipe: A Saucy Italian Egg Recipe With Attitude Italian Recipes Breakfast Brunch Lunch Dinner Gluten-free
Eggs in Purgatory is an Italian recipe in which eggs are cooked in a rich tomato sauce. The Italian recipe is served for breakfast, lunch and dinner, usually with toast. This eggs in purgatory recipe caught my eye because of the addition of fresh spinach. The health benefits of spinach alone make that appealing, but I also love almost anything with spinach in it.
To make Eggs in Purgatory, you will need just a few simple ingredients. Here is your short shopping list for this egg recipe: olive oil, garlic, anchovy fillets, crushed red pepper flakes, canned crushed tomatoes, fresh baby spinach, eggs, Parmesan cheese and optional fresh basil, for serving. The savory gluten-free eggs cook up in a skillet on the stovetop in about 15 minutes.
Serve this Italian dish for breakfast, brunch, lunch or even dinner. The traditional way to serve Eggs in Purgatory is with toast, but you could serve it with whatever side dish you enjoy. If serving for lunch or dinner, a fresh salad on the side is nice and refreshing.
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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 2 anchovy fillets, drained and minced (see Recipe Notes)
- 1/2 teaspoon crushed red pepper flakes
- 30 ounces (2 cans) crushed tomatoes
- 2 cups baby spinach, packed
- 4 eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
Helpful Products
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Can Opener
- Grater
- Kitchen Towels
- Pepper Grinder
- Box Grater
- Wooden Spoon
Recipe Notes
- To reduce the sodium content, use no-salt crushed tomatoes.
- Not a fan of spice? Leave out the crushed red pepper flakes. Love spice? Add more!
- Any fresh herb could be sprinkled on top when serving.
- For a dairy-free dish, leave off the Parmesan cheese.
- You could use anchovy paste instead of fillets. One anchovy fillet equals 1/2 teaspoon of anchovy paste.
Here's how to make it:
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, anchovies and crushed red pepper flakes. Cook, stirring, for about 1 minute.
- Pour in the crushed tomatoes. Season with salt to taste. Bring to a simmer, reduce heat and cook, stirring occasionally, until tomatoes begin to thicken, about 10 minutes.
- Add the spinach and cook until it wilts, about 1 minute.
- Use the back of a large spoon and make four wells in the tomato sauce. Crack an egg into each well. Cover the pan and cook until the eggs are set, about 3 minutes.
- Remove the pan from the heat and sprinkle with the cheese and basil. Serve with toast, if desired.
Nutrition Facts Per Serving
Calories: 378
Total Fat: 23.9g
Saturated Fat: 10g
Cholesterol: 230mg
Sodium: 1181mg
Total Carbohydrate: 14.6g
Dietary Fiber: 5.2g
Total Sugars: 7.6g
Protein: 29.8g
Vitamin D: 18mcg
Calcium: 609mg
Iron: 5mg
Potassium: 411mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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