In this easy, satisfying dish eggs are poached in a thick, robust tomato sauce with onions, garlic and spices. Perfect for brunch, lunch or light supper.
- 3 tablespoons extra virgin olive oil
- 1/2 large onion, small dice
- 2 garlic cloves, peeled and minced
- 1 ½ teaspoon dried oregano
- 1/4 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- A pinch – ¼ teaspoon red pepper flakes, to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Celtic sea salt
- 15 ounce can fire roasted diced tomatoes (plain is fine too)
- 1 cup spinach coarsely chopped
- 4 large pastured eggs
- 4 tablespoons goat cheese (optional)
- Cilantro chopped for garnish
- Heat oil over medium-low heat in a 10-12-inch skillet.
- Add onion and cook, stirring occasionally, until slightly golden, about 4-5 minutes.
- Add the garlic and cook for an additional 1 minute more.
- Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook about 1 minute to toast spices.
- Add tomatoes, bring to a boil, reduce to a simmer and continue to cook for 5 minutes, stirring occasionally, until thickened.
- While cooking, use a fork to mash the tomatoes so there are no big pieces.
- Add spinach, stir until wilted. Taste to adjust salt.
- Make 4 small indentation in the tomatoes with a spoon. Crack the eggs into the dents in the sauce and cover. Simmer on low until the whites are set and the yolk is still runny. About 3minutes.
- Sprinkle with goat cheese, if using
- Top with chopped cilantro. Serve immediately.
Nutrition information is without goat cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Keywords: eggs in purgatory