Eggs in Purgatory
An easy, rustic, one pan dish with eggs poached in a rich, savory, garlicky tomato sauce. Best served with all the crusty bread for dunking!
Ingredients
- 1 (28-ounce) can San Marzano whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 cup halved cherry tomatoes
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach, roughly chopped
- 6 large eggs
- Fresh herbs, for serving
Equipment
Instructions
- In a medium bowl, add canned whole peeled tomatoes and crush, using your hands, until broken down but still a little chunky.
- Heat olive oil in a large cast iron skillet over medium high heat. Add cherry tomatoes, garlic, red pepper flakes and Italian seasoning until garlic is golden, about 1-2 minutes.
- Stir in crushed tomatoes with all the juices; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until just thickened, about 10 minutes.
- Stir in spinach until wilted, about 1-2 minutes.
- Remove from heat. Using the back of a wooden spoon, make 2-inch wells in the sauce, immediately cracking the eggs gently into each of the wells. Season eggs with salt and pepper, to taste.
- Heat skillet over medium low heat. Cover and cook until eggs are just set, about 4-5 minutes.
- Serve immediately with fresh herbs and crusty bread.