Homemade Eggs in Purgatory: Spicy Tomato and Spinach Shakshuka Recipe

Introduction

Eggs in Purgatory is a comforting and vibrant dish perfect for a cozy brunch. With a rich tomato sauce, tender spinach, and perfectly poached eggs, it brings warmth and flavor to your table. This recipe is simple to make yet impressive enough to share with family and friends.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika (regular paprika can be used)
• Kosher salt, to taste
• Black pepper, to taste
• 1 (14-ounce) can diced tomatoes (low-sodium preferred)
• 2 cups fresh baby spinach (substitutable with other greens)
• 4 large eggs (organic or free-range recommended)
• 8 ounces fresh mozzarella (feta can be used as a substitute)
• Fresh dill, to taste (or other herbs like parsley, cilantro, or basil)
• Parmesan cheese, to taste (optional)
• Toasted bread, to taste (any preferred type)

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 3–4 minutes.
2. Step 2: Stir in the minced garlic and cook for about 20 seconds until fragrant. Add red pepper flakes, smoked paprika, kosher salt, and black pepper to taste. Mix well.
3. Step 3: Pour in the diced tomatoes, stirring to combine. Reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens.
4. Step 4: Add the fresh baby spinach to the sauce. Stir gently until the spinach wilts, about 1–2 minutes.
5. Step 5: Create small wells in the sauce and carefully crack the eggs into each one. Season each egg with salt and pepper. Cover the skillet and cook for 3–5 minutes, until the eggs reach your desired doneness.
6. Step 6: Meanwhile, toast slices of your favorite bread in another skillet until golden and crispy, about 3–4 minutes.
7. Step 7: Serve the eggs and sauce hot, topped with fresh dill and optional Parmesan cheese. Accompany with the toasted bread for dipping.

Tips & Variations

• For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce when serving.
• Substitute baby spinach with kale or Swiss chard for a different texture and flavor.
• Use feta instead of mozzarella for a tangier taste and crumbly texture.
• Try fresh basil or parsley if you don’t have dill on hand.

Storage

Store any leftover eggs in purgatory in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs. Toast fresh bread when serving again to keep it crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Eggs in Purgatory ahead of time?

You can prepare the tomato sauce in advance and refrigerate it for up to 3 days. Add the spinach and eggs fresh when ready to serve for the best texture and flavor.

What can I use if I don’t have fresh eggs?

Fresh eggs are best for this recipe, but you can use pasteurized eggs if needed. Just remember the cooking time may vary slightly depending on the egg quality.

Homemade Eggs in Purgatory: Spicy Tomato and Spinach Shakshuka Recipe

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Eggs in Purgatory is a cozy and flavorful brunch dish featuring poached eggs simmered in a spiced tomato and spinach sauce, topped with fresh herbs and creamy mozzarella, and served with toasted bread for dipping.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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For the Sauce and Eggs

• 2 tablespoons Olive Oil
• 1 medium Yellow Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Red Pepper Flakes (adjust to taste)
• 1 teaspoon Smoked Paprika (can substitute with regular paprika)
• Kosher Salt, to taste
• Black Pepper, to taste
• 1 (14-ounce) can Canned Diced Tomatoes (low-sodium preferred)
• 2 cups Fresh Baby Spinach (or other greens)
• 4 large Eggs (organic or free-range recommended)
• 8 ounces Fresh Mozzarella (can substitute feta)

To Garnish and Serve

• Fresh Dill (or parsley, cilantro, basil), to taste
• Parmesan Cheese, optional, to taste
• Toasted Bread (any preferred type), to taste

Instructions

1. Prepare the Base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté until translucent and soft, about 3-4 minutes.
2. Add Aromatics and Spices: Stir in minced garlic and cook for about 20 seconds until fragrant. Add red pepper flakes, smoked paprika, kosher salt, and black pepper to taste, mixing well.
3. Add Tomatoes and Simmer: Pour in the canned diced tomatoes, stir to combine, then reduce heat to medium-low. Let the sauce simmer for approximately 10 minutes until it thickens.
4. Incorporate Spinach: Add fresh baby spinach to the sauce and stir gently until wilted, about 1-2 minutes.
5. Poach the Eggs: Create small wells in the sauce and carefully crack in the eggs. Season each egg with salt and pepper. Cover the skillet and cook for 3-5 minutes until the eggs are done to your liking.
6. Toast the Bread: While the eggs cook, toast slices of bread in a separate skillet until golden and crispy, about 3-4 minutes.
7. Assemble and Serve: Serve the eggs in the sauce hot, topped with fresh dill and optional Parmesan cheese. Add torn pieces or slices of fresh mozzarella on top and accompany with toasted bread for dipping.

Notes

• You can substitute fresh mozzarella with feta cheese for a tangier flavor.
• Adjust red pepper flakes to control heat according to your preference.
• Use low-sodium canned tomatoes to better control salt levels.
• Any type of bread works well for toasting and serving with this dish.
• To make it vegetarian, ensure the cheese used is free from animal rennet.

Keywords: Eggs in Purgatory, Brunch Recipe, Tomato Sauce, Poached Eggs, Spinach, Mozzarella, Italian, Easy Brunch