Overhead photo of Eggs In Purgatory in a skillet with additional ingredients scattered around it.
Print Recipe

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Italian
Keyword: eggs in purgatory, italian eggs in purgatory, italian poached eggs
Servings: 6 people
Calories: 234kcal
Author: Rebecca Hubbell

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

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