Eggs in Purgatory with Chile Butter and Feta

CHILE SESAME BUTTER

• 4 tablespoons salted butter
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon smoked paprika
• 1 tablespoon raw sesame seeds

EGGS IN PURGATORY

• 4 tablespoons extra virgin olive oil
• 3 cloves garlic, smashed
• 1/2 teaspoon crushed red pepper flakes

Zest and juice from 1 lemon

• 1 (28 ounce) can crushed fire roasted tomatoes

kosher salt

• 2 cups baby spinach
• 4-6 large eggs
• 1 cup tender herbs such as cilantro, parsley, basil, and dill
• 4 ounces feta cheese, crumbled

sliced crusty bread, for serving

1. 1. To make the butter. In a large skillet melt together the butter, red pepper flakes, paprika, and sesame seeds. Cook until the butter is browning, 3-5 minutes. Remove from the heat and pour the butter into a bowl.
2. 2. To make the eggs. Return the skillet to the stove. Heat the olive oil over medium heat. Add the garlic and cook 3-5 minutes, until the garlic is fragrant and turning golden brown. Stir in the red pepper flakes and lemon zest, cook another minute. Pour in the tomatoes and season with salt. Stir in the spinach. Turn the heat to medium-low. Simmer, uncovered until the tomatoes thicken into a sauce, 10-12 minutes.
3. 3. Using the back of a spoon, make 4-6 divots into the sauce, then crack an egg into each divot. Cover and cook until the eggs are set to your liking, 2 to 3 minutes for runnier yolks.
4. 4. To serve, crumble the feta over the eggs. Top with mixed herbs, lemon juice, and spoon over the chile butter. Serve with plenty of toasted bread.