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Italian Eggs In Purgatory Recipe

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★★★★★

4.5 from 114 reviews

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/italian-eggs-in-purgatory-recipe/