Description
Gochujang Eggs in Purgatory is a cozy one-skillet dish with eggs gently cooked in a spicy, savory tomato sauce enriched with Parmesan, herbs, and greens.
Ingredients
1 tablespoon olive oil
2 cups diced onion
1 tablespoon minced garlic
Salt, to taste
Black pepper, to taste
1/4 cup minced fresh parsley, plus more for serving
1 can (28 ounces) diced or crushed tomatoes
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons gochujang
1 teaspoon brown sugar
1 cup torn spinach or kale
4 to 6 large eggs
Toast, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, season with salt and black pepper, and cook for 2 to 3 minutes until softened.
- Stir in parsley and cook for another 2 minutes.
- Add tomatoes, Parmesan cheese, gochujang, and brown sugar. Stir well and adjust seasoning. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.
- Add spinach or kale and cook until wilted.
- Make small wells in the sauce and crack in the eggs. Cover the skillet and cook for 5 to 7 minutes until egg whites are set and yolks remain slightly soft.
- Remove from heat, garnish with extra Parmesan and parsley, and serve warm with toast.
Notes
Use 1 tablespoon gochujang for a milder spice level.
Crushed tomatoes create a smoother sauce; diced tomatoes add texture.
Omit Parmesan or use a dairy-free alternative if desired.
Add a splash of cream for a richer sauce.
Store leftovers in the refrigerator for up to 2 days and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 210 mg
