Italian Eggs in Purgatory

5 from 2 votes

These baked Italian Eggs in Purgatory are made with spicy Italian sausage, white beans, baby spinach, fresh basil and pretty cherry tomatoes. It’s an easy, lazy Sunday brunch recipe that looks like it came from a fancy Italian restaurant!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 499kcal

Author: Genevieve Morrison

Equipment

oven-safe pan or skillet
cutting board & sharp knife
spatula
small bowl

Ingredients

1 medium red onion - diced
6 colorful cherry tomatoes - sliced in half
5 oz. baby spinach
5 garlic cloves - minced
¼ cup fresh basil - finely chopped
15 oz. cannelloni beans - or 1 can
1½ cup tomato sauce I used Classico’s Traditional Sweet Basil tomato sauce
¼ cup feta
1 cup loose spicy Italian sausage
2 tbsp. olive oil
1 tsp. red pepper flake - or more to make it spicer
smoked paprika - a nice sprinkle
garlic powder - a nice sprinkle

Instructions

Preheat oven to 375 F. (190 C.) Add 1 tbsp. olive oil to a baking skillet, and sauté diced onions till soft, about 5 minutes. Add garlic and sauté for another 2-3 minutes.
Add 1 cup loose Italian sausage, breaking it up a bit, and sauté until almost cooked through. Push everything to one side of the pan. Add 1 more tbsp. olive oil to the other side with 5 oz. baby spinach. Let it wilt down, then mix everything together.
Add 15. oz. cannelloni beans (drained and rinsed), 1½ cup tomato sauce, chopped basil (save some for sprinkling on later), a sprinkle of smoked paprika, a sprinkle of garlic powder and 1 tsp. red pepper flakes. Gently stir everything together. Turn heat too low and stir occasionally for 3 minutes.
Use a small bowl or spoon to make 4 holes in the sauce where the 4 eggs will go. I find it’s best to break an egg into a small bowl first, then pour it into the hole. You get a more intact egg that way.
Place sliced cherry tomatoes around the eggs, sprinkle with ¼ cup feta and bake the skillet for 10-12 minutes. Remove, sprinkle with what’s left of the fresh basil and serve.

Notes

1. Make sure your pan is oven-safe, meaning either a cast-iron skillet or pan (without a plastic or rubber handle) that specifically specifies if it’s oven-safe (meaning they can withstand between 350-500 degrees Fahrenheit). If you’re unsure if yours is oven-safe, sometimes you’ll find an oven-safe symbol on the bottom of the pan.

2. I used a 12-inch pan for this recipe. You can use a 10 or 11-inch pan, but just know that the sauce may fill it to the brim.

3. If you’re having trouble finding loose sausage, simply use uncooked Italian sausages. Remove the casings, and use the meat inside.

4. Store leftovers in a container with a lid. Microwave for 2.5 minutes or reheat in a skillet for 5-7 minutes. The recipe will keep nicely for up to 3 days.

Nutrition