Eggs in Purgatory
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Eggs in Purgatory
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This easy eggs in purgatory recipe with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka. Brunch or dinner!
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small red onion diced (about 1 cup)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 can chickpeas 15 ounces), rinsed and drained, reduced-sodium
- 1 jar tomato pasta sauce 24 ounces, good-quality
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 5 ounces baby spinach
- 4 large egg
- ½ cup Parmesan Cheese freshly grated
- basil chopped, fresh
- baguette for serving, slices
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
- Stir in the spinach a few handfuls at a time, letting it wilt.
- With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
Notes
- TO STORE: This dish is best enjoyed right away, but you could refrigerate extra tomato and chickpea sauce for up to 3 days.
- TO REHEAT: Warm the leftover sauce in a skillet on the stovetop until simmering. Add freshly cracked eggs and bake as directed.
- TO FREEZE: The sauce can also be frozen for up to 3 months for later use. Defrost overnight in the refrigerator before warming.
Nutrition Information
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Serving
1(of 3), without baguette
Calories
341kcal
(17%)
Carbohydrates
27g
(9%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
259mg
(86%)
Potassium
654mg
(14%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
5006IU
(100%)
Vitamin C
17mg
(19%)
Calcium
357mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2–3 servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1(of 3), without baguette | |
| Calories | 341kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 259mg | 86% |
| Potassium | 654mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 5006IU | 100% |
| Vitamin C | 17mg | 19% |
| Calcium | 357mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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