Eggs In Purgatory Italian Baked Eggs In Garlic Tomato Sausage Sauce Recipes

EGGS IN PURGATORY RECIPE

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.

SPICY EGGS IN PURGATORY

Steps:

• Preheat the oven to 300 degrees F.
• In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
• Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.

EGGS IN PURGATORY - ITALIAN BAKED EGGS IN GARLIC TOMATO SAUSAGE SAUCE

Steps:

• In a cast iron skillet, add oil and sausage to the pan to brown over medium-high for about 5 minutes. Once browned, remove to a bowl and set aside.
• Add onions to the skillet and sauté for 4 minutes. Then add garlic for 30 seconds. Pour off excess oil if required (this will depend on how fatty your sausage is). And add sausage back to the skillet.
• Reduce heat to medium, and add the cans of diced tomatoes, spices, and salt and stir to combine. Bring to a simmer, then reduce to low and cook for 20 minutes.
• Preheat over to 375° F.
• After 20 minutes, taste for seasoning and add more salt if needed. Add the balsamic vinegar and stir to combine. Then make 4 small holes in the sauce and crack the eggs in each hole. Add the halved tomatoes and mozzarella, then bake for 12-15 minutes or until the whites of the eggs have set.
• Once done, remove from oven and garnish with shaved parmesan and fresh oregano or basil.