Eggs in Purgatory

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4 March 2017, Comments: Comments Off on Eggs in Purgatory

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (from 1 medium onion)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/8 teaspoon ground cinnamon
4 garlic cloves, minced
1 (28-oz.) can unsalted crushed tomatoes
2 tablespoons harissa
3/4 teaspoon kosher salt, divided
8 large eggs
1 (5-oz.) pkg. baby spinach
1/4 cup chopped fresh cilantro
NUTRITION INFORMATION
calories 286
fat 13.7 g
satfat 3.7 g
monofat 6.2 g
polyfat 2.5 g
protein 18 g
carbohydrate 23 g
fiber 7 g
cholesterol 372 mg
iron 4 mg
sodium 604 mg
calcium 121 mg
sugars 7 g
Est. Added Sugars 0 g
How to Make It

Heat a large skillet over medium. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until translucent, about 4 minutes. Add cumin, coriander, paprika, cinnamon, and garlic; cook, stirring occasionally, until garlic is soft and spices are fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker.
Stir in crushed tomatoes, harissa, and 1/2 teaspoon salt. Cover and cook on HIGH 20 minutes; reduce heat to LOW, and cook until sauce is fragrant, 7 1/2 to 8 hours (or cook on HIGH for 3 to 4 hours).
One at a time, crack eggs into a ramekin, and slip into tomato sauce. (Do not stir.) Cover and cook on HIGH until whites are set and yolks are runny, about 15 to 20 minutes. Sprinkle eggs with remaining 1/4 teaspoon salt. Divide spinach evenly among 4 plates; top with sauce and eggs. Sprinkle with cilantro.

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