Ingredients
For the Sauce and Eggs
- 3 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 28 ounces canned diced tomatoes
- 2 cups fresh baby spinach
- 3 ounces fresh mozzarella cheese slices, broken into pieces
- 4 large eggs
For Garnish and Serving
- Fresh dill (or other herbs such as cilantro, parsley, basil)
- Parmesan cheese (optional, for garnish)
- Toasted bread slices (for serving)
Instructions
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the finely chopped yellow onion and sauté until translucent, approximately 3 to 4 minutes. Add minced garlic and cook for an additional 20 seconds or until fragrant.
- Add Spices: Stir in red pepper flakes, smoked paprika, kosher salt, and freshly ground black pepper. Cook the spices for about 30 seconds to release their aroma.
- Simmer Tomato Sauce: Pour in the canned diced tomatoes and reduce heat to medium-low. Let the mixture simmer uncovered for about 10 minutes, allowing the sauce to thicken.
- Add Spinach: Stir in the fresh baby spinach until wilted and evenly combined within the tomato sauce.
- Arrange Mozzarella and Create Wells: Scatter pieces of fresh mozzarella cheese randomly in the skillet. Using the back of a spoon, create 4 small wells or divots in the sauce to hold the eggs.
- Cook Eggs: Crack each egg into a small bowl, ensuring yolks remain intact. Gently transfer an egg into each well. Season the eggs with salt and pepper. Cover the skillet and cook for 3 to 5 minutes for soft, runny yolks; for firmer yolks, continue cooking an additional 2 to 3 minutes.
- Toast Bread: While the eggs cook, toast bread slices in a hot pan or griddle with butter until golden brown. Set aside.
- Garnish and Serve: Once eggs are cooked to preference, sprinkle fresh dill and optional parmesan cheese on top. Add additional salt and pepper if desired. Serve the eggs in purgatory hot with toasted bread on the side.
Notes
- Adjust red pepper flakes to control spice level to your preference.
- Substitute baby spinach with kale or swiss chard for variation.
- Mozzarella can be replaced with feta or goat cheese for different flavors.
- For a dairy-free version, omit cheese entirely or use vegan cheese substitutes.
- Serve with crusty bread to soak up the flavorful tomato sauce and runny egg yolks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
