Eggs in Purgatory
Servings: 2
Calories: 216kcal
Ingredients
- 1 tablespoon avocado or olive oil
- 1 bell pepper diced, about 1 cup
- 1 yellow onion chopped, about 1 cup
- 2 cloves garlic minced
- 2 cups cherry tomatoes 1 pint
- ¼ cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 4 cups fresh baby spinach roughly chopped
- 2-4 eggs
For serving:
- sourdough bread sliced and lightly toasted
- freshly grated parmesan cheese
- freshly chopped italian herbs such as parsley or basil
Instructions
- Heat olive oil in a large sauce pan or deep skillet over medium low heat. Add onion and pepper and sauté until softened and starting to caramelize, about 10 minutes. Add garlic and saute for an additional minute.
- Increase heat to medium and stir in the tomatoes and water. Cook for 10-15 minutes until the tomatoes are soft and have burst. Stir in the seasonings.
- Add spinach and stir until wilted.
- Crack eggs into sauce and cover pot. Simmer over medium to medium low heat until whites are set and eggs are as desired, about 7-12 minutes.
- Scoop eggs and sauce into bowls and serve warm with desired toppings and toast.
Notes
Leftovers
This is best eaten immediately after making. If you don't expect to eat the full amount, cook only the amount of eggs you plan to eat and refrigerate the extra sauce in airtight container for up to 1 day.
To reheat, bring the sauce to a simmer in a pot over medium-low heat and then follow the directions for cooking fresh eggs.
**Nutrition calculated based on 2 eggs per serving and without bread or toppings.
Nutrition
Calories: 216kcal | Carbohydrates: 20g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 779mg | Potassium: 1011mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8696IU | Vitamin C: 132mg | Calcium: 152mg | Iron: 5mg
