Eggs in purgatory is my favorite breakfast! Like a spicy shakshuka, or combines the best of runny eggs, savory tomato sauce, and spicy peppers. I add a little green salad of baby swiss chard, kale, and spinach with mine to make a satisfying and nutritious brunch.

Makes 2 servings; 10 min prep time, 20 min cook time, 30 min total

• 6-8 campari tomatoes, quartered
• 2 cloves garlic, minced
• 3 Calabria chilis, minced
• 1 tbsp basil leaves, chopped or 1 tbsp basil paste
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• Salt to taste
• 1-2 tbsp olive oil
• 1/4 cup parmesan, grated
• 4 eggs at room temperature
• 1 cup shredded greens
• 6-8 mozzarella pearls
• 2 slices multi grain toast or other hearty option
• Extra virgin olive oil and balsamic vinegar for plating

Heat the olive oil over medium heat in an 8-inch cast iron skillet. You can use a different pan if needed, but try to maintain about an inch depth for your sauce, or your eggs may overcook easily.

When the oil runs like water across the bottom of the pan, add the fennel and coriander seeds. When they smell fragrant and look golden brown, add the garlic and chilis and stir.

When the garlic is translucent, add the tomatoes. Let them sit and release their juices. Add the basil leaves. Let the mixture cook until a sauce thickens and forms, stirring occasionally to ensure nothing burns. Add half the Parmesan, taste, and add salt if needed.

Gently create 4 divots with the back of your spoon in the sauce, careful not to expose the skillet. Crack an egg into each space, lower the heat, and cover the pan to cook until the whites are set. If the pan is heating up too fast, you can even turn the heat off and let the dish cook in the residual heat trapped by the lid. If the whites are not setting up fast enough, you can use a small spoon to baste them with a little oil that should be pooling at the surface of the tomato sauce. Runny yolks should take only 2-3 minutes.

While the eggs are cooking, toast the bread well – a crusty bread is crucial with this dish! Prepare each plates with two little mounds of greens. Create a divot at the top of each mound, and place 1-2 mozzarella pearls inside for a cheesy little surprise. Drizzle the greens with a bit of extra virgin olive oil and balsamic vinegar.

When the eggs are done cooking, place one egg on each mound of greens. Spoon extra sauce all around. The heat will wilt the greens and soften the mozzarella for a delicious savory bite in every forkful!