recipeName: eggs in purgatory
ingredients: 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 2 drained anchovy fillets, minced 1/2 teaspoon crushed red pepper 2 cans crushed tomatoes 1/8 teaspoon salt 2 cups packed baby spinach 4 large eggs 2 tablespoons grated parmesan cheese 1 tablespoon chopped fresh basil 4 slices crusty whole-wheat bread, toasted
steps: heat oil in a large skillet over medium heat. add garlic, anchovies and crushed red pepper; cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. add tomatoes and salt; bring to a simmer over medium heat. reduce heat to medium-low; cook, stirring occasionally, until slightly thickened, 10 to 12 minutes. stir in spinach; cook until wilted, about 1 minute. using the back of a spoon, make 4 wells in the tomato mixture; crack an egg into each well. cover and cook over medium heat, undisturbed, until the egg whites are cooked through, and the yolks are still runny, 2 to 3 minutes. remove from heat; sprinkle with cheese and basil. serve with toast.
NER: extra-virgin olive oil garlic anchovy fillets red pepper tomatoes salt baby spinach eggs parmesan cheese basil wheat bread