Try Eggs in Purgatory with Spinach & Peppers for your entire family! This simple, vegetarian dish is an easy recipe for a light dinner, lunch or even appetizer! For more information on gourmet cheese brands, check out our cheese review section.
Baked Eggs in Purgatory goes by many names and has many adaptations. Essentially eggs that are poached in a thick, robust tomato sauce, then generously smeared over or dipped with torn pieces of toast or baguette, are the epitome of effortless-to-make meets ethereal-to-eat. Eggs in Purgatory with spinach and peppers are available at all the best brunch places, however they’re extremely easy and affordable to make from the comfort of your home!
About Eggs in Purgatory with Spinach & Peppers
Eggs in Purgatory is a loosely used term for a dish that goes by many names and has many variations. The popular, spicy Middle Eastern version, shakshuka, often calls for peppers, sweet paprika, and cumin, while huevos rancheros might be considered the Mexican version of Eggs in Purgatory. Moreover, the Italian version of this dish is comprised of pasta sauce for the tomato base, plenty of garlic, fresh basil, and of course parmesan.
History of Eggs in Purgatory with Spinach & Peppers
Like many ancient dishes that are spread over many cultures and are globally cooked, the history of this recipe is unknown. The most interesting explanation there is for this dish is that the name originates from the Catholic faith, with the baked eggs representing “souls” and the tomato sauce surrounding them representing “Purgatory”.
A traditional vegetarian Italian egg dish that is delicious and hearty enough to be a complete meal!
- 2 Teaspoons Olive Oil
- 1 Small Red Pepper, Cored & Thinly Sliced
- 1 Small Yellow Pepper, Cored & Thinly Sliced
- 2 Cloves Garlic, Peeled & Thinly Sliced
- 3 Cups Crushed Tomatoes
- 1/2 Teaspoon Chili Flakes
- Salt & Pepper to taste
- 2 Cups Sautéed Spinach (Or Other Greens)
- 4 Large Eggs
- 1/2 Cup Grated Pecorino Romano Cheese
- First, preheat oven to 450 Degrees F.
- Second, arrange the spinach in the bottom of an oven-proof casserole dish to cover.
- Next, in a frying pan, heat the olive oil over medium heat, then cook the pepper strips, stirring often, until the peppers have softened, about 7 minutes.
- Then, add the garlic and cook a minute or two until fragrant.
- Add the tomatoes, chilli flakes, salt and pepper and cook for 8 minutes over medium low heat until bubbly.
- Spoon the tomato and pepper mixture over the spinach and make an indentation into the sauce.
- Gently spoon in one of the eggs.
- Continue to make three more indentations, spaced apart and spoon in the remaining cracked eggs.
- Bake 8 minutes, then sprinkle with the cheese.
- Continue to cook just until the whites are set, but the yolks are still very soft.
- Lastly, divide the mixture equally between two bowls, and serve with some crusty Italian bread to sop up the sauce.
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