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Eggs In Purgatory Pan

Eggs In Purgatory

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  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


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


  1. Heat oil over medium-low heat in a 10-12-inch skillet.
  2. Add onion and cook, stirring occasionally, until slightly golden, about 4-5 minutes.
  3. Add the garlic and cook for an additional 1 minute more.
  4. Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook about 1 minute to toast spices.
  5. Add tomatoes, bring to a boil, reduce to a simmer and continue to cook for 5 minutes, stirring occasionally, until thickened.
  6. While cooking, use a fork to mash the tomatoes so there are no big pieces.
  7. Add spinach, stir until wilted. Taste to adjust salt.
  8. 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.
  9. Sprinkle with goat cheese, if using
  10. Top with chopped cilantro. Serve immediately.


Nutrition information is without goat cheese.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes