Guys, this is a “don’t knock it ‘til you try it recipe.” When a friend told me she loved this new dish she tried, I just couldn’t believe the combo. But, I am soooooo glad I tried it. We loved it. (I will add that the recipe called for 4 eggs, but I couldn’t believe it would be filling enough, so I add 5. Stick with 4; holy moly is it filling.) What a fantastic surprise from wellplated! 👩🏻🍳
Eggs in Purgatory | Italian Style 🇮🇹
2 teaspoons extra-virgin olive oil
1 small red onion diced
3 cloves garlic minced
1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
1 jar good-quality tomato pasta sauce (24 ounces) I used raoshomemade , of course!
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
5 ounces baby spinach
4 large Eggs
1/2 cup freshly grated Parmesan cheese
Chopped fresh basil
Baguette slices for serving
Place a rack in the center of your oven and preheat the oven to 375 degrees 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.