EGGS IN PURGATORY WITH SPINACH AND PARMESAN

EGGS IN PURGATORY WITH SPINACH AND PARMESAN

Quick One-Pan Vegetarian Protein Dinner

Cheap egg-based protein dinners don’t have to mean boring scrambled eggs again. You’re probably tired of the same old egg routine, wondering how to make something satisfying that won’t break the bank. I get it – when you’re watching every penny but still want a proper dinner that tastes like you actually tried.

This fiery Italian classic transforms humble eggs into something spectacular. The name sounds dramatic, but it’s really just eggs nestled in spicy tomato sauce – think of it as shakshuka’s Italian cousin.

KEY INFO

• Total Cost: $5-$7 for entire meal
• Cost per portion: $1.25-$1.75
  • Eggs (6): $1.50 ($0.25 each)
  • Canned tomatoes (1 can): $1.00
  • Spinach (1 bunch): $1.00-$1.50
  • Parmesan (1/2 cup): $1.50
  • Herbs/spices: $0.50
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Servings: 4
• Difficulty: Easy
• Dietary tags: Vegetarian
• Price level: Very inexpensive

EQUIPMENT NEEDED

Essential tools:

• Large skillet or saucepan with lid
• Wooden spoon
• Sharp knife
• Cutting board

Cheaper alternatives:

• Any wide pan works instead of a proper skillet
• Use a plate as a lid if yours is missing
• Pre-washed spinach saves knife work (though costs more)

INGREDIENTS

Listed in order of use

• 2 tbsp (30ml) olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (or to taste)
• 1 can (28oz/800g) crushed tomatoes [diced works too]
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 oz (150g) fresh spinach, roughly chopped [or 3oz/85g frozen, thawed]
• 6 large eggs
• 1/2 cup (50g) grated Parmesan cheese [Pecorino Romano works]
• 2 tbsp fresh basil, chopped [or 1 tsp dried]

METHOD

1. Heat olive oil in your largest skillet over medium heat.
2. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant – don’t let garlic brown.
3. Pour in crushed tomatoes, oregano, salt, and pepper. Stir well and bring to a gentle simmer.
4. Let tomato sauce simmer for 8-10 minutes until slightly thickened. It should coat the back of your spoon lightly.

5. Stir in chopped spinach and cook for 2 minutes until wilted. Frozen spinach needs just 1 minute to heat through.
6. Use your spoon to create 6 wells in the sauce. Make them deep enough that eggs won’t run together.

7. Crack each egg into a small bowl first, then gently slide into a well. This prevents broken yolks and messy disasters.
8. Cover pan and cook for 4-6 minutes for runny yolks. Cook 8-10 minutes for fully set yolks.
9. Remove from heat and immediately sprinkle with Parmesan and basil.
10. Let stand 2 minutes before serving. Cheese will melt and eggs will finish cooking from residual heat.

CRUCIAL TIPS

Money-saving strategies:

• Buy whole garlic bulbs instead of pre-minced
• Frozen spinach costs half the price of fresh
• Generic canned tomatoes work perfectly fine
• Grate your own Parmesan from a block – it’s cheaper

Success secrets:

• Don’t skip the wells – eggs will spread everywhere without them
• Low and slow wins – high heat makes rubbery eggs
• Taste your tomatoes first – some cans need extra salt or a pinch of sugar
• Fresh eggs hold together better than older ones

STORAGE & VARIATIONS

Storage instructions:

Refrigerate leftovers up to 3 days in airtight containers. Reheat gently in microwave, covered, for 1-2 minutes. Eggs won’t be quite as silky, but still delicious.

Scaling tips:

Double everything for 8 people – use your largest pan or two skillets. Half the recipe works for 2 people in a smaller pan. Cooking time stays the same either way.

Common mistakes to avoid:

• Overcrowding eggs – they need space to cook evenly
• Skipping the simmer time – watery sauce makes soggy eggs
• Adding cheese too early – it becomes stringy and tough

Variations that work:

• Meat lovers: Add crumbled cooked sausage or bacon with the spinach
• Dairy-free: Skip Parmesan, add nutritional yeast instead
• Spice it up: Double the red pepper flakes, add hot sauce
• Different greens: Try kale, chard, or arugula instead of spinach
• Protein boost: Stir in white beans with the spinach

This recipe proves that cheap doesn’t mean compromising on flavor. I’ve served this to guests who had no idea it cost less than two dollars per person. The combination of creamy eggs, tangy tomatoes, and sharp Parmesan creates something that feels much more expensive than it actually is.

The beauty lies in its flexibility – use whatever greens you have wilting in your fridge, adjust the spice level to your family’s preferences, and don’t stress about perfect technique. Even if your eggs aren’t Instagram-worthy, they’ll taste incredible scooped up with crusty bread.

Price level per portion: Very inexpensive – under $2 for a protein-packed dinner that actually satisfies.