Eggs with Spicy Tomato Sauce

Eggs in Purgatory is a vibrant Italian breakfast or brunch dish that brings together poached eggs nestled in a spicy tomato sauce with fresh spinach and melted mozzarella. It transforms a simple meal into something comforting and full of flavor, ideal for both leisurely weekend mornings and quick dinners during busy weeks. The recipe is easy to customize, allowing you to add your favorite herbs or spices to make it your own.

I first made this recipe when searching for a way to dress up eggs without much fuss. Now, it has become my go-to when I want something cozy and delicious that feels like a treat.

Ingredients

• Olive oil: provides a rich, fruity base and helps sauté aromatics, choose extra virgin for best flavor
• Yellow onion: adds sweetness and depth once softened, pick firm onions free of sprouting
• Garlic: gives aromatic punch and enhances sauce complexity, use fresh, not pre-minced
• Red pepper flakes: bring gentle heat, adjust to your spice preference
• Smoked paprika: adds smoky warmth, Spanish smoked paprika is ideal if you can find it
• Kosher salt: essential for seasoning and balancing flavors, use a good quality sea salt for clean taste
• Freshly ground black pepper: adds heat and bite, freshly ground always beats pre-ground
• Canned diced tomatoes: form the sauce base, go for the best quality whole peeled tomatoes if possible and crush yourself for freshness
• Fresh baby spinach: adds color, nutrients, and mild earthiness, pick vibrant green leaves without wilting
• Fresh mozzarella cheese: melts into creamy pockets, opt for fresh rather than pre-shredded
• Large eggs: the star of the dish providing richness and protein, the fresher the better for presentation
• Fresh dill or herbs: brighten the final dish with a fresh herbal note
• Toasted bread slices: perfect for scooping sauce and runny yolk, sturdy breads like sourdough work best

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add finely chopped yellow onion and cook for about 3 to 4 minutes until the onions turn translucent and slightly soft. This gentle cooking builds a flavorful base without browning. Add minced garlic and sauté for another minute until fragrant but not browned to avoid bitterness.

Spice and Season the Sauce:

Sprinkle in red pepper flakes, smoked paprika, kosher salt, and freshly ground black pepper. Stir continuously and cook the spices with the aromatics for about 30 seconds. This short toast enhances their flavors and brings warmth to the sauce.

Simmer the Tomato Base:

Pour in canned diced tomatoes with their juices. Turn the heat to medium low and let the sauce simmer uncovered for about 10 minutes until it thickens slightly. Stir occasionally to prevent sticking and to help the flavors meld into a rich, textured sauce.

Add Spinach and Cheese:

Fold in fresh baby spinach and stir until it wilts down and mixes evenly through the sauce. Add fresh mozzarella pieces scattered on top and gently nestle them into the sauce to soften and melt as the eggs cook.

Poach the Eggs in the Sauce:

Create small wells or divots in the simmering sauce for each egg. Crack eggs individually into a small bowl first, then slide each egg gently into a well in the skillet. Season the eggs lightly with salt and pepper. Cover the skillet and cook for about 3 to 5 minutes depending on your desired yolk firmness, less time for runny yolks and more for firmer ones.

Toast the Bread:

While the eggs cook, toast your bread slices in a separate pan or toaster until golden brown and slightly crisp. This is essential for enjoying the runny yolks and rich sauce.

Serve and Garnish:

Serve the dish immediately with fresh dill or your choice of herbs sprinkled on top. Optionally add parmesan cheese for extra savory depth.

Save

One of my favorite elements is the smoked paprika which adds that subtle smoky undertone transforming a simple tomato sauce into something unforgettable. I remember making this for a brunch with friends where everyone kept going back for more dip with the toasted bread. It quickly became a crowd favorite.

Storage Tips

You can prepare the tomato sauce with spinach in advance and refrigerate it for up to three days. When ready to eat, reheat gently and add fresh mozzarella before poaching the eggs. Avoid cooking the eggs ahead as they are best poached fresh for texture. Leftovers can be stored in airtight containers but are best consumed within two days.

Ingredient Substitutions

If you don’t have smoked paprika, a pinch of regular paprika and a little cumin can mimic the warm depth. Fresh spinach can be swapped for kale or Swiss chard for a heartier green. Use feta cheese instead of mozzarella for a tangier twist. Dairy-free options include vegan cheese or leaving out cheese entirely and adding avocado slices after cooking.

Serving Suggestions

Serve alongside a fresh green salad or roasted potatoes for a complete brunch. Finish with a drizzle of good quality olive oil or a sprinkle of chili flakes if you want more heat. A light white wine or sparkling water with lemon complements this meal nicely.

Cultural Context

Eggs in Purgatory or “Uova in Purgatorio” is a classic southern Italian dish, popular for its simplicity and bold flavors. The name refers to eggs cooked in spicy tomato sauce symbolizing the fiery ‘purgatory’ and the eggs representing souls. It’s a comforting one-pan dish that dates back decades and remains a celebrated staple for Italian families.

Recipe FAQs

→ What is the best way to poach the eggs in the sauce?

Create small wells in the thickened tomato sauce to gently place each egg. Cover and cook on low heat until the whites are set and yolks reach your preferred consistency.

→ Can I adjust the spice level in this dish?

Yes, the heat can be modified by increasing or decreasing red pepper flakes. Smoked paprika adds depth without too much heat, so balance according to taste.

→ What type of cheese pairs well with this dish?

Fresh mozzarella works beautifully for creaminess and mild flavor; alternatively, you can sprinkle some grated Parmesan for a sharper finish.

→ Is there a recommended bread to serve alongside?

Toasted rustic or country-style bread slices are ideal for soaking up the tomato sauce and complementing the dish’s texture.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh to preserve the texture of the eggs and freshness of the sauce, though the sauce can be prepared in advance.