Baked Eggs in ‘Purgatory’

Eggs in Tomato Sauce with Spinach and Chickpeas is a satisfying and flavorful dish perfect for brunch or a quick dinner. Nestled in a rich tomato and chickpea sauce with wilted spinach, topped with eggs and Parmesan cheese, it’s hearty and delicious.

Ingredients:

• 3 tablespoons Ultra-Premium Extra Virgin Olive Oil
• 1 small red onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus extra for seasoning
• Freshly ground pepper, to taste
• 1/4 teaspoon red pepper flakes
• 5 ounces baby spinach
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil, chopped
• Baguette slices, for serving

Instructions:

1. Place a rack in the center of your oven and preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the red pepper flakes and diced onion. Cook until the onion is translucent.
3. Add the minced garlic and cook for about 1 more minute, until it just begins to color.
4. Stir in the diced tomatoes, dried oregano, 1 teaspoon kosher salt, freshly ground pepper, chopped basil, and chickpeas. Season with additional salt and pepper to taste. Turn the heat to medium-low and simmer for 5 minutes.
5. Stir in the baby spinach and allow it to cook down and wilt for about 1 minute.
6. Using the back of a large soup spoon, make 6 divots into the tomato sauce. Carefully crack an egg into each divot without breaking the yolk.
7. Cover the skillet with a lid and let the eggs cook until set to your preference, about 2 to 3 minutes for runny yolks. If the skillet is not covered, the eggs may not cook through properly.
8. Drizzle additional olive oil over the dish as desired and sprinkle freshly grated Parmesan cheese evenly over the top.
9. Serve hot with baguette slices.