Green Eggs in Purgatory Recipe
Every culture has some sort of poached egg in tomato sauce dish. This one is my take on a traditional Italian brunch egg dish. We will save shakshuka for another time ;)! Make sure you have a good crusty bread to dip into the sauce.
Ingredients
- 2 Tbs. olive oil
- 2 cloves garlic, thinly sliced
- 1-2 anchovies, minced, optional
- 1 long red chilli, sliced in thin rounds or ¼
- tsp. dried red pepper flakes
- 1 28 ounce can good quality tomatoes (I
- like San Marzano), crushed up or 8-10 ripe
- tomatoes peeled and diced
- 1 cup frozen, defrosted, drained and liquid
- squeezed out frozen spinach or kale
- (measured once defrosted, drained and
- squeezed)*(see note)
- ½-1 tsp. kosher salt
- 6-8 eggs
- Handful of Italian parsley leaves,
- chopped
- ¼ cup crumbled feta or goat cheese,
- optional
Instructions
- 1
In a large sauté pan (with a lid), heat oil over med heat until shimmering, add garlic, anchovies and red chili (fresh or flakes), cook until fragrant (about 1 minute).
- 2
Raise the heat to med-high and immediately add the crushed/ chopped tomatoes, toss, cook for a few minutes.
- 3
Add the greens. Bring to a boil, turn heat down, cover partially and cook for 15 minutes. Taste and add salt. You will need less salt if you used the anchovies. YOU CAN DO THIS WELL IN ADVANCE, leave at room temp for a few hours, store in fridge for a few days or freeze until ready to use.
- 4
When ready to use, heat sauce up in sauté pan, taste for seasonings.
- 5
Using a spoon, make a little indentation in sauce, crack egg into the indentation in the sauce, repeat with the remainder of the eggs, making sure each egg has a little space. Turn the heat to low. Using a fork, gently stir the whites of the eggs through the sauce, carefully. This will cook the whites a little better and add texture to the sauce. Do this for about 4-5 minutes. Then cover pan and cook until the yolks are cook to your liking, about 4-7 minutes. Remove from the heat.
- 6
Sprinkle with parsley and cheese is using. Serves 3-4 Note: you can use 3-4 cups torn fresh greens (spinach, kale leaves or swiss chard leaves. Just simply sauté it before the tomatoes go into the pan, after step
- 7
TIP: I crack each egg first into a bowl and then pour the egg into the indentation in the sauce, just in case I break the yolk!
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
Frequently Asked Questions
How do I make Green Eggs in Purgatory?
This Green Eggs in Purgatory recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this green eggs in purgatory?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.