Italian Eggs In Purgatory
This recipe is a fun flavor twist on the traditional Eggs in Purgatory. Made with crushed tomatoes, eggs, herbs, pancetta, spinach, and Parmesan cheese.
Servings: 6 people
In a 10- or 12-inch skillet, sear the pancetta for 2 to 3 minutes over medium heat, stirring regularly.
Add in minced garlic and cook for an additional minute before adding the crushed tomatoes, seasoning, and salt. Let the mixture simmer for 7 to 8 minutes.
Stir in the fresh spinach and basil leaves.
You can crack your eggs directly into the sauce, but it's much easier to crack them into a small prep bowl one at a time and add them that way. To add the eggs, use a mixing spoon to pull back some of the sauce to create a well, and slowly pour the egg in. Repeat until all the eggs have been added.
Cover the pan, reduce the heat to low, and allow the eggs to cook for 4 to 6 minutes until the whites are cooked but the yolks are runny.
Remove from heat and top with additional salt, black pepper, fresh herbs, and Parmesan cheese, as desired.
Serve with crusty bread or over grits.
- This recipe will work in a 10- or 12-inch pan; make sure it has a lid and is at least 2 to 3 inches deep.
- You can add additional eggs if you have room. I usually make this in a 12-inch skillet and have room for 7 eggs. A 10-inch skillet will only allow for 5 or 6.
- If you want to keep this dish vegetarian, you can omit the pancetta. But make sure you add 3 tablespoons of olive oil to the pan with the minced garlic.
- If desired, you can also add 1/4 cup of finely chopped onions to the recipe; just add them with the pancetta.
- Fresh cherry or grape tomatoes can also be added; mix in 1 cup when you add the crushed tomatoes to make the dish even heartier.
Calories: 234kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 228mg | Sodium: 635mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 3.2mg