Italian Eggs In Purgatory Recipe

Introduction

Italian Eggs in Purgatory is a flavorful and comforting dish featuring eggs poached in a vibrant tomato sauce. This rustic meal combines savory pancetta, fragrant herbs, and fresh spinach for a satisfying breakfast or brunch that’s easy to prepare.

Ingredients

• 5 ounces diced pancetta (optional – see notes)
• 1 tablespoon minced garlic
• 28 ounces crushed tomatoes
• 2 teaspoons Italian seasonings
• 1/2 teaspoon kosher salt
• 1 cup baby spinach
• 5 basil leaves
• 6 large Nellie’s Free Range eggs (see notes)
• 2 tablespoons grated Parmesan cheese
• Cracked black pepper (to taste)
• Fresh minced parsley or basil (for garnish)
• Crusty bread (for serving)

Instructions

1. Step 1: In a 10- or 12-inch skillet, sear the pancetta over medium heat for 2 to 3 minutes, stirring regularly until it begins to crisp.
2. Step 2: Add the minced garlic and cook for an additional minute, then stir in the crushed tomatoes, Italian seasonings, and kosher salt. Let the sauce simmer gently for 7 to 8 minutes.
3. Step 3: Stir in the baby spinach and basil leaves until they wilt into the sauce.
4. Step 4: Crack each egg into a small bowl individually for easier handling. Use a spoon to create wells in the sauce, then gently slide each egg into a well, spacing them evenly.
5. Step 5: Cover the skillet, reduce the heat to low, and cook for 4 to 6 minutes until the egg whites are set but the yolks remain runny.
6. Step 6: Remove from heat and sprinkle with additional salt, cracked black pepper, fresh herbs, and grated Parmesan cheese to taste.
7. Step 7: Serve immediately with crusty bread or over grits for a hearty meal.

Tips & Variations

• For a vegetarian version, omit the pancetta and add more spinach or mushrooms to enrich the sauce.
• If you prefer firmer yolks, cook the eggs a minute or two longer under the lid.
• Use fresh herbs like oregano or thyme if Italian seasoning is unavailable.
• Serve with toasted sourdough or ciabatta bread to soak up the flavorful sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in a microwave-safe dish, being careful not to overcook the eggs and dry out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without pancetta?

Yes, the pancetta is optional and can be omitted for a vegetarian version. The tomato sauce remains flavorful with the garlic, herbs, and spinach.

How do I know when the eggs are cooked properly?

Cook the eggs covered on low heat until the whites are firm but the yolks are still runny, about 4 to 6 minutes. If you prefer firmer yolks, leave them a bit longer before removing from heat.

Italian Eggs In Purgatory Recipe

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Italian Eggs in Purgatory is a flavorful skillet dish featuring eggs poached in a spicy tomato and pancetta sauce, enriched with fresh spinach, basil, and Parmesan cheese. This hearty, rustic meal combines savory pancetta and tangy crushed tomatoes with aromatic Italian herbs, making it perfect for breakfast, brunch, or a comforting dinner served with crusty bread.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Meat

• 5 ounces diced pancetta (optional)

Vegetables & Herbs

• 1 tablespoon minced garlic
• 28 ounces crushed tomatoes
• 2 teaspoons Italian seasonings
• 1/2 teaspoon kosher salt
• 1 cup baby spinach
• 5 basil leaves
• fresh minced parsley or basil (for garnish, quantity as desired)

Eggs & Dairy

• 6 large Nellie’s Free Range eggs
• 2 tablespoons grated Parmesan cheese

Others

• cracked black pepper (to taste)
• crusty bread (for serving)

Instructions

1. Sear the Pancetta: Heat a 10- or 12-inch skillet over medium heat and add the diced pancetta. Cook for 2 to 3 minutes, stirring regularly, until it begins to crisp and release its flavorful fat.
2. Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the crushed tomatoes, Italian seasonings, and kosher salt. Allow the sauce to simmer gently for 7 to 8 minutes to develop rich flavors.
3. Incorporate Greens and Basil: Mix in the fresh baby spinach and whole basil leaves, stirring until the spinach wilts slightly and the flavors meld into the sauce.
4. Add the Eggs: Crack the eggs one at a time into a small bowl, then gently slide each egg into wells made in the simmering sauce by pushing some sauce aside with a spoon. This helps the eggs cook evenly without breaking yolks.
5. Cook the Eggs: Cover the skillet with a lid, reduce the heat to low, and cook for 4 to 6 minutes until the egg whites are fully set but the yolks remain runny and soft.
6. Finish and Season: Remove the skillet from heat and sprinkle the eggs and sauce with additional kosher salt, cracked black pepper, chopped fresh parsley or basil, and grated Parmesan cheese to taste.
7. Serve: Ladle the eggs and sauce into shallow bowls and serve immediately with crusty bread on the side for dipping into the luscious sauce.

Notes

• The pancetta is optional but adds a savory depth; you can omit it for a vegetarian version or substitute with vegetarian bacon.
• Cracking the eggs into a separate bowl before adding them to the sauce helps keep the yolks intact and makes it easier to control placement.
• Use fresh herbs whenever possible to maximize flavor.
• This dish pairs well with crusty artisan bread or creamy grits as a base.
• Cooking time for eggs can be adjusted based on how runny or firm you prefer the yolks.

Keywords: Italian eggs, eggs in purgatory, pancetta eggs, tomato sauce eggs, breakfast skillet, stovetop eggs, savory eggs recipe