Eggs In Purgatory With Spinach & Bacon

INGREDIENTS
  • 1 small white onion finely diced
  • 4 oz Smoke applewood bacon diced into ¼ inch diced
  • 1 oz of light olive oil
  • 1 garlic clove chopped
  • ½ teaspoon red pepper flakes
  • 4 very ripe Roma tomatoes cut in half and grated small holes
  • 1 cup of tomato juice
  • 6 cups of spinach chopped
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 4 eggs
  • ¼ cup mircro-planed parmesan cheese
DIRECTIONS
  1. Heat olive oil in large cast iron skillet over medium heat.
  2. Smoked applewood bacon and cook until the bacon begins to crips Add onions and cook until soft, approx. 10min.
  3. Add onions and cook until soft, approx. 10min.
  4. Add the chopped garlic, red pepper flakes and cook few min more.
  5. Add the grated tomato cook until the tomatoes have released their juice. Then add the spinach, and the tomato juice allow then spinach to cook down.
  6. Season with salt and pepper.
  7. Using a spoon, create and 4 shallow wells in the spinach and tomato mixture crack each egg and place then in the wells season sprinkle each egg with parmesan cheese.
  8. Reduce heat and cover the pan with a lid and cook covered for 3 min.
  9. Remove from heat and garnish with red pepper flakes and extra virgin oil
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