Eggs In Purgatory Italian Baked Eggs Recipes

EASY EGGS RECIPE - EGGS IN PURGATORY

Steps:

• Make a quick soffritto: cut the half onion and let it sweat in hot olive oil;
• add the tomato passata;
• when the sauce is ready, crack 4 eggs and put them in the tomato sauce;
• let the eggs cook in the pan, lid on, for 7-8 minutes, based on your taste: the longer the cook, the less runny the yolk will be;
• add abundant Parmesan cheese, salt and pepper and serve immediately

EGGS IN PURGATORY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
• Stir in the spinach a few handfuls at a time, letting it wilt.
• With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

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.

EGGS IN PURGATORY

Steps:

• Preheat the oven to 200 degrees F.
• Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
• Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
• Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
• Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

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)

Steps:

• Finely chop the onion and mince the garlic. If you're using one, then finely chop the chili at the same time, remove the ribs and seeds.
• Head up the oil in a large pan. Add the onion and heat over medium heat, stirring constantly, until translucent (2-3 minutes). Add the garlic, stir and cook for a further minute.
• Add the tomatoes and cook either on the stovetop or in the oven (make sure to use an oven-safe pan) until the tomatoes become tender.I added the tomatoes whole, which takes a bit longer to cook. Alternatively, you can finely chop/mash them before adding them to the pan. I baked them in the oven at 420ºF/215ºC for about 15-20 minutes.
• Once roasted/cooked, the whole tomatoes will have released all their juice and will be easily mashable with a potato masher or just a large fork. I also remove the skins at this point (optional).
• Add the salt, pepper, chili, and a few basil leaves and stir. Allow the sauce to thicken and reduce, until it's thick enough to create slight "wells" within the sauce.
• To add the eggs you can optionally create shallow wells for them to sit within or simply crack the eggs over the dish. Some people like to first crack the eggs into a bowl or spoon and then slowly lower them into the dish, but I usually crack them directly into the pan.
• Transfer the skillet back to the oven and bake until your eggs are done to your preferred level. I like my whites cooked through and yolks soft.If you're having issues getting the eggs to cook to your desired level, you can pan-fry the eggs separately and add them to the pan when cooked. You could also cook the dish on the stovetop over low heat, with a lid, until the egg whites are cooked through.
• Once ready, top the dish with a little parmesan and some extra fresh basil and serve! Optionally drizzle with a little additional olive oil when serving.My favorite way to enjoy eggs in purgatory is with bread: crusty bread, naan, pita, soft pretzel, simit, or even served over a bagel - you can't go wrong!
• Make ahead: you can prepare the tomato sauce up to a day in advance and store it in the fridge until you're ready to reheat, add the eggs, and finish cooking. You can also freeze the sauce for up to 3 months. I recommend doing so in portions so you can thaw just the right amount each time you crave this dish.Store: while this dish tastes best fresh, the leftover tomato sauce will last up to three days in an airtight container in the fridge.Either way, when storing, I recommend only doing so with the sauce and not the eggs.Reheat: reheat the tomato sauce with a splash of water on the stovetop until simmering and then add the eggs and either bake or cover and cook until ready - then top with cheese and herbs and enjoy! Feel free to add a little salt and pepper to the top of the eggs.

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.

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.