Eggs In Purgatory Nyt Recipes

EGGS IN PURGATORY

Steps:

• The day before, prepare the meats for the ragù: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight.
• Make the ragù: Place the olive oil in a large, heavy pot over medium-low heat. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally. Remove the onions.
• Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently. Reduce heat and cook at a very low simmer for 4 hours. Remove from heat and let cool.
• Remove the meats from the sauce and set aside for another use (added to leftover ragù, they're great over pasta). Season ragù to taste with salt.
• Make the polenta: In a medium pot, combine the polenta, 4 cups water and 1 teaspoon salt. Bring to a boil and whisk continuously until the mixture comes together. Lower heat to a simmer and stir often with a wooden spoon until tender, about 30 minutes. Stir in the chestnut flour and cook for 3 minutes. Season with salt and pepper. Remove from heat and cover.
• In a large sauté pan, combine 3 cups of the ragù, the basil and 1/2 cup water. Bring to a gentle boil over medium heat. Crack the eggs and distribute them evenly on top of the ragù. Give the pan a shake to ensure that the eggs do not stick to the bottom, cover with a lid and cook until the eggs have set, 5 to 10 minutes.
• Divide the polenta among warm bowls. Scoop up an egg with some ragù and place on the polenta. Drizzle the eggs with olive oil, grate ricotta salata over the top and garnish with a slice of lardo, if using. Serve immediately.

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.

EGGS IN PURGATORY

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.

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

Steps:

• In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
• Add the tomato, basil, and salt and pepper to taste.
• Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.
• Break an egg into a small cup.
• With a spoon, make a well in the tomato sauce.
• Slide the egg into the sauce.
• Continue with the remaining eggs.
• Sprinkle with the cheese.
• Cover and cook for 3 minutes, or until the eggs are done to your taste.
• Serve hot.

EGGS IN PURGATORY

Steps:

• Combine the sauce, pepper flakes and bacon in a small skillet or pot. Cook over medium heat until bubbly, 3 to 5 minutes. Reduce the heat to a simmer, while you cook the eggs.
• Meanwhile, fill a 2-quart pot with water, leaving 1-inch of space from the rim. Bring the water to a boil.
• Set a small strainer over a bowl. Crack one egg into the strainer, and allow the loose parts of the white to drain off, 1 minute.
• Place a chopstick or a butter knife in the center of the pot with the boiling water. Stir vigorously to create a funnel effect (it should look like a mini tornado in the center of the pot). Gently slide the egg into the center. Reduce the flame to keep the water at a gentle bubble. Cook the egg for exactly 2 minutes. Using a slotted spoon, transfer the egg to a paper-towel-lined plate to drain. Repeat this process with the remaining egg.
• To serve, divide the sauce into two shallow bowls. Place one poached egg in each bowl, and garnish with a piece of toasted bread if using.

EGGS IN PURGATORY (NYT)

Steps:

• In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic 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.)
• To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls.

EGGS IN PURGATORY

Steps:

• Instructions
• Warm the olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute. Remove the garlic and discard. Add the onions and cook, stirring until soft and translucent, 8 minutes.
• Add the Finely Chopped Tomatoes (Polpa), crushed red pepper flakes and salt to taste. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and stays separated, it's done.
• Make 8 indentations in the sauce. Break the eggs, one by one into a teacup, and with the spoon, add one egg into each indentation. Cover and cook until the white of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
• Dividing evenly, spoon the tomato sauce and two eggs onto each plate and sprinkle with Parmigiano and torn basil. Serve immediately with toasted bread or focaccia.

EGGS IN PURGATORY RECIPE BY TASTY

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the water and tomatoes and season with salt and pepper. Cover and cook until the tomatoes start to burst but still hold some of their shape, 5-7 minutes.
• Using the back of a spoon, create 2 wells in the tomato mixture. Crack an egg into each well. Season with salt and pepper.
• Cook uncovered for 5-6 minutes, until the egg whites are set but the yolks are still a bit runny.
• Serve immediately.
• Enjoy!