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Made with a bubbling concoction of crushed tomatoes, eggs, herbs, pancetta, spinach, and Parmesan cheese, this classic Italian recipe with a Florentine finish is the ultimate brunch dish. When you're short on time and don't have the patience for individual poached eggs, turn to this rich and saucy one-pan eggs in purgatory for a warm, hearty meal that takes well under a half an hour!
This recipe will work in a 10- or 12-inch pan. Just make sure it has a lid and is at least 2-3 inches deep!
You can add additional eggs if you have room. A 10-inch skillet will only allow for 5 or 6, whereas a 12-inch skillet will fit 7 or 8.
If you want to keep this dish vegetarian, you can omit the pancetta, but make sure you add 3 tablespoons of olive oil to the pan with the minced garlic.
If desired, you can also add 1/4 cup of finely chopped onions to the recipe; just add them with the pancetta.
Fresh cherry or grape tomatoes can also be added: mix in 1 cup when you add the crushed tomatoes to make the dish even heartier.
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