Go Back
–+ servings
Italian Eggs In Purgatory

Italian Eggs In Purgatory with Pancetta and Spinach Bliss

A quick and savory recipe featuring perfectly poached eggs in tomato sauce with pancetta and spinach, perfect for brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 oz Diced Pancetta Adds savory depth and richness; can be replaced with mushrooms or omitted for a vegetarian version.
  • 2 cloves Minced Garlic Provides aromatic flavor; fresh garlic enhances the dish, but jarred works in a pinch.
  • 28 oz Crushed Tomatoes The base of the sauce, delivering moisture and tanginess; canned versions are convenient.
  • 1 tbsp Italian Seasonings Blends spices for authenticity; substitute with dried basil, oregano, and thyme if unavailable.
  • 1 tsp Kosher Salt Enhances flavors; regular salt can be used, but adjust to taste.
For the Vegetables
  • 2 cups Baby Spinach Adds nutrition and color; substitute with kale or Swiss chard for a different profile.
  • ¼ cup Basil Leaves Freshness and aromatic quality; dried basil can be used in a reduced quantity.
For the Eggs
  • 4 large Nellie’s Free Range Eggs Provides richness and creaminess; any large eggs will work.
  • ¼ cup Grated Parmesan Cheese Adds a savory, nutty finish; can swap with pecorino or nutritional yeast.
  • to taste Cracked Black Pepper For seasoning; adjust the amount based on preference.
For Garnish and Serving
  • 2 tbsp Fresh Minced Parsley or Basil For garnish, adding a pop of color and fresh flavor.
  • 1 loaf Crusty Bread Perfect for scooping up the eggs and sauce.

Equipment

  • Wide skillet

Method
 

Cooking Steps
  1. In a wide skillet over medium heat, add the diced pancetta and cook for about 2-3 minutes until crispy.
  2. Next, stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the crushed tomatoes, Italian seasonings and kosher salt. Stir, bring to a gentle simmer, and cook for 7-8 minutes.
  4. Stir in the baby spinach and fresh basil leaves. Cook for about 2 minutes until the spinach wilts.
  5. Create small wells in the sauce and crack the eggs into them. Cover the skillet and cook on low heat for 4-6 minutes.
  6. Remove from heat, season with salt and black pepper. Top with grated Parmesan cheese and garnish with fresh herbs.
  7. Serve directly from the skillet, alongside slices of crusty bread for dipping.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For the best flavor and texture, enjoy Italian Eggs In Purgatory shortly after cooking, as freshly poached eggs offer a delightful experience.

Tried this recipe?

Let us know how it was!