EGGS IN PURGATORY RECIPE
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.
Provided by Marcellina
Categories Main Course
Time 23m
Number Of Ingredients 10
Steps:
- Finely chop onion and garlic.
- Heat oil in skillet and add the onion.
- Gently fry the onion until translucent and cooked through.
- Add the garlic and cook for another minute or so.
- Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
- Add tomatoes, chilli flakes and salt to the skillet.
- Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
- Take the skillet off the heat and make four little indents for the eggs.
- Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
- Return skillet to a medium heat and cover with a lid.
- Cook for 6-8 minutes or until eggs are cooked to your liking.
- Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.
Nutrition Facts : Calories 115 kcal, Carbohydrate 6 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 597 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGGS IN PURGATORY
Provided by Scott Conant
Categories main-dish
Time 3h
Yield 1 serving, plus additional tomato sauce
Number Of Ingredients 16
Steps:
- For the tomato sauce: In a pan over medium heat, add the olive oil, onions and garlic. Sweat until soft and tender, about 10 minutes. Add the chile flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.
- For the eggs: Bring 3 inches of water and the vinegar to a low simmer in a straight-sided skillet. Break each egg into a ramekin or small bowl. Gently slide each egg into the simmering water. Use a slotted spoon to gently form the egg whites into a round shape. Turn off the heat, cover and cook for 3 minutes for a soft-set yolk. Remove from the water using a slotted spoon to a paper towel-lined plate.
- Preheat the oven to broil.
- Transfer about 1/2 cup of the hot tomato sauce to a small cast-iron pan or ovenproof baking dish and mix with a little of the basil. Make a slight well, leaving a light covering on the bottom. Carefully transfer the poached eggs to the well. Season with a pinch of sea salt. Top with Parmesan, additional basil and a drizzle of olive oil. Broil until the sauce is bubbling and the top of the eggs are just set, about 2 minutes. Serve with grilled bread.
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 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 IN PURGATORY
Steps:
- Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
- See all 50 recipes using pasta sauce.
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