EGGS IN PURGATORY (SHAKSHUKA)
Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
- Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
- Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 21.7 g, Cholesterol 279 mg, Fat 18.4 g, Fiber 5.4 g, Protein 13.8 g, SaturatedFat 3.8 g, Sodium 1034.9 mg, Sugar 4 g
EGGS IN PURGATORY
It's unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper. Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes. However, feel free to leave them out.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, weeknight, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
- Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
- Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
- While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
- To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 5 grams, TransFat 0 grams
EGGS POACHED IN MARINARA SAUCE
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
EGGS IN PURGATORY
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer., Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.
Nutrition Facts : Calories 255 calories, Fat 14g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 676mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
EGGS POACHED IN MARINARA SAUCE
Make and share this Eggs Poached in Marinara Sauce recipe from Food.com.
Provided by Bruce
Categories Breakfast
Time 11m
Yield 2 Poached eggs, 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : Calories 389.8, Fat 10.5, SaturatedFat 3.4, Cholesterol 191.5, Sodium 1133.3, Carbohydrate 55.3, Fiber 5.4, Sugar 13.3, Protein 18.2
More about "duck eggs in sausage marinara purgatory recipes"
EGGS IN PURGATORY WITH SAUSAGE - COOK YOURSELF THIN
From cookyourselfthin.net
Estimated Reading Time 2 mins
EGGS IN PURGATORY - TRADITIONAL ITALIAN RECIPE
From marcellinaincucina.com
EGGS IN PURGATORY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EGGS IN PURGATORY RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
EGGS IN PURGATORY WITH BARILLA® FIRE ROASTED MARINARA …
From barilla.com
Cuisine VegetarianServings 6
- In a very large, deep skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir 5 to 7 minutes or until vegetables are soft but not browned. Stir in the cumin, paprika, and turmeric; cook and stir 1 minute more.
- Stir in sauce and water. Bring to a boil; reduce heat to a simmer. Season to taste with salt and black pepper.
- Crack eggs, one at a time, into a small dish then carefully pour into sauce. Cover; reduce heat; cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro, if desired. Serve with crusty French bread.
DUCK EGGS IN PURGATORY - CRIMSON CHILIS
From crimsonchilis.com
Estimated Reading Time 1 min
EGGS IN PURGATORY RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (3)Total Time 1 hrCategory Breakfast And BrunchCalories 384 per serving
BAKED EGGS AND SAUSAGE IN MARINARA | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
FOOD NETWORK EGGS IN PURGATORY WITH SAUSAGE RECIPE
From ketofoodist.com
EGGS IN PURGATORY RECIPE | MUTTI
From mutti-parma.com
EGGS IN PURGATORY RECIPE | MUTTI
From mutti-parma.com
ROASTED MARINARA SAUCE, EGGS IN PURGATORY, AND PORCINI ... - DADS …
From dadsthatcook.com
EGGS IN PURGATORY (ITALIAN EGGS) - MOM ON TIMEOUT
From momontimeout.com
FRIED DUCK EGG WITH SOBRASADA SAUSAGE RECIPE | BASCO
From bascofinefoods.com
EGGS IN PURGATORY {HEATHY ITALIAN SHAKSHUKA RECIPE} – …
From wellplated.com
EGGS IN CHEESY PURGATORY - DENNIS THE PRESCOTT
From dennistheprescott.com
EGGS IN PURGATORY (EGGS IN TOMATO SAUCE) - GIRL GONE GOURMET
From girlgonegourmet.com
EGGS IN PURGATORY - DADS THAT COOK
From dadsthatcook.com
EGGS IN PURGATORY WITH SAUSAGE AND KALE - A CALCULATED WHISK
From acalculatedwhisk.com
EGGS IN PURGATORY WITH SAUSAGE – RECIPES NETWORK
From recipenet.org
QUICK AND EASY ITALIAN EGGS IN PURGATORY {WITH SAUSAGE}
From shekeepsalovelyhome.com
EGGS IN PURGATORY WITH SAUSAGE RECIPE | FOOD NETWORK KITCHEN
From mastercook.com
EGGS IN PURGATORY | BAKED EGGS IN SAUCE - THAT ZEST LIFE
From thatzestlife.com
EGGS, TOMATOES AND A QUICK TRIP TO PURGATORY - THE NEW YORK TIMES
From nytimes.com
EGGS IN PURGATORY WITH SAUSAGE | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
EGGS IN PURGATORY - IMMACULATE BITES
From africanbites.com
LOW CARB ITALIAN EGGS IN PURGATORY - BEAUTY AND THE FOODIE
From beautyandthefoodie.com
BEST EGGS IN PURGATORY RECIPE - HOW TO MAKE EGGS IN PURGATORY
From delish.com
RECIPETHING - EGGS IN PURGATORY WITH SAUSAGE
From recipething.com
EGGS IN PURGATORY WITH SAUSAGE | FOOD NETWORK - YOUTUBE
From youtube.com
EGGS IN PURGATORY RECIPE | RECIPE | RECIPES, BRUNCH RECIPES
From pinterest.com
EGGS IN PURGATORY – ITALIAN BAKED EGGS IN GARLIC TOMATO …
From cookingwithwineblog.com
EGGS IN PURGATORY WITH SAUSAGE | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.co.uk
EGGS IN PURGATORY RECIPE {ITALIAN SHAKSHUKA} - BELLY FULL
From bellyfull.net
EASY EGGS IN PURGATORY | CAROLYN'S COOKING
From carolynscooking.com
EGGS IN PURGATORY WITH SAUSAGE – FOOD NETWORK KITCHEN
From foodnetwork.com
LOW CARB SHAKSHUKA (EGGS IN PURGATORY) - CULINARY LION
From culinarylion.com
MY COOKING SITE --> EGGS IN PURGATORY WITH SAUSAGE
From anees.website
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love