Eggs in Purgatory | Brunch Month

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Eggs In Purgatory
1 tbsp olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
1 28oz can crushed tomatoes
½ tsp red chili flakes (optional)
4 cups baby spinach
3 eggs
salt and pepper
2 tbsp Parmesan cheese, freshly grated
In a large skillet, heat olive oil over medium-high heat. Add onion and sauté for 3 minutes or until it becomes soft and translucent. Add garlic and cook for an additional 30 seconds. Add crushed tomatoes and chili flakes. Stir in baby spinach until it’s completely wilted. Reduce heat to medium-low and allow the mixture to simmer for about 5 minutes. Create 3 wells in the sauce using a spoon. Crack one egg into a bowl and gently roll it into the well. Do the same with the remaining 2 eggs. Cover and cook the eggs until the whites set. Garnish with freshly chopped basil and parsley. Serve with toast for dipping.