Eggs in Purgatory

Author

Christian Leue

Servings

2-3

Category

Egg Dish

Ingredients

• 2 Tbsp olive oil
• 3-4 ounces of baby spinach, rinsed
• 2 tsp Riviera Herbs
• 1 1/2 cups cooked chickpeas, drained*
• 2 cloves fresh garlic, peeled and thinly sliced (optional)
• 1 (28 oz) can of crushed tomatoes‡
• Urfa chili flakes, to taste, plus more for optional garnish
• Salt, to taste
• 4-5 eggs
• Parmigiano Reggiano, finely grated, for serving

Directions

1. In an 8-10 inch skillet with a lid warm the olive oil over medium heat. When fragrant add spinach and cook, stirring often, until wilted, about 2 minutes. Add the chickpeas and Riviera Herbs and continue to cook, stirring, until most of the liquid has evaporated, about 5-6 minutes.
2. Add the garlic (if using), and cook for about 1 minute more. Then add the tomatoes, stir well, and drop to a simmer for about 15 minutes, or until thickened. Taste and adjust seasoning with salt and/or Urfa chile, then stir well to redistribute everything.
3. Make a small evenly-spaced divot with a spoon and gently crack an egg into each, keeping the yolks intact. Cover the pan and simmer until whites are set but yolks are still runny (timing will depend on how you like your eggs but 5 minutes is a good time to start checking them).
4. Garnish with a healthy layer of grated Parmigiano Reggiano, and optionally more Urfa chile.