EGGS IN PURGATORY
This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 (of 3), without baguette, Calories 341 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 259 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 9 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 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 (ITALIAN SHAKSHUKA)
Eggs in Purgatory are a quick and spicy way to enjoy your eggs in the morning with Parmesan cheese and eggs poached in fiery tomato sauce.
Provided by The Cooking Jar
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a 10″ skillet over medium-high heat, saute onions, garlic and jalapenos and cook until soft about 3-5 minutes.
- Pour in tomato sauce and add sugar, paprika, cumin, cayenne and salt and pepper to taste. Bring to a gentle simmer.
- Lower heat to medium and crack the eggs in one at a time and simmer until they are cooked the way you want them. For runny yolks, about 5-6 minutes.
- Remove from heat and sprinkle with cheese and basil.
- Dish and serve hot with crusty bread for dipping.
- Enjoy!
Nutrition Facts : Calories 185 calories, Sugar 11.7 g, Sodium 649.6 mg, Fat 8.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 17.1 g, Fiber 3.1 g, Protein 12.4 g, Cholesterol 193 mg
EGGS IN PURGATORY
Eggs In Purgatory is a classic Southern Italian dish that is perfect for brunch, lunch or even dinner! It's quick and easy and uses pantry staples. Eggs are perfectly poached in a hearty tomato sauce and served with crusty bread or even Naan. Delish!
Provided by Trish - Mom On Timeout
Categories Breakfast Main Course Main Dish
Number Of Ingredients 11
Steps:
- In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté for one minute.
- Add the tomato sauce, Italian seasoning, onion powder, salt, pepper and crushed red paper flakes. Let these ingredients simmer together, uncovered, for 5 minutes.
- Using the back of a large spoon, make six divots or wells in the sauce. Gently crack each egg into each hole.
- Turn heat down to medium-low. Cover the skillet and let the eggs cook for 5 to 10 minutes or until the whites are set but the yolk is still runny (or to your desired of doneness.)
- Sprinkle with fresh, minced parsley, optional, and serve warm with toasted bread or Naan.
Nutrition Facts : Calories 134 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 773 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
EGGS IN PURGATORY: SHAKSHUKA
Provided by Aida Mollenkamp
Time 52m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
Nutrition Facts : Calories 408, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 372 milligrams, Sodium 3879 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 20 grams, Sugar 19 grams
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