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Eggs in Purgatory with Chile Butter and Feta | halfbakedharvest.com #breakfastrecipe #eggs
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4.65 from 118 votes

Eggs in Purgatory with Chile Butter and Feta

Turkish inspired perfectly soft-cooked eggs in a simple, slightly spicy, tomato sauce...one skillet, 30 mins, healthy, and delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
Calories: 449kcal

Ingredients

Chile Sesame Butter

Eggs in Purgatory

Instructions

  • 1. To make the butter. In a large skillet melt together the butter, red pepper flakes, paprika, and sesame seeds. Cook until the butter is browning, 3-5 minutes. Remove from the heat and pour the butter into a bowl.
    2. To make the eggs. Return the skillet to the stove. Heat the olive oil over medium heat. Add the garlic and cook 3-5 minutes, until the garlic is fragrant and turning golden brown. Stir in the red pepper flakes and lemon zest, cook another minute. Pour in the tomatoes and season with salt. Stir in the spinach. Turn the heat to medium-low. Simmer, uncovered until the tomatoes thicken into a sauce, 10-12 minutes.
    3. Using the back of a spoon, make 4-6 divots into the sauce, then crack an egg into each divot. Cover and cook until the eggs are set to your liking, 2 to 3 minutes for runnier yolks.
    4. To serve, crumble the feta over the eggs. Top with mixed herbs, lemon juice, and spoon over the chile butter. Serve with plenty of toasted bread.

Nutrition

Calories: 449kcal