Eggs In Purgatory With Sausage Recipes

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



Eggs in Purgatory - Italian Baked Eggs in Garlic Tomato Sausage Sauce image

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Provided by Angela and Mark

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 17

2 links (8 oz) Italian sausage (casing removed) - (230 g)
1 onion diced (300g)
4 cloves garlic, minced
3 (14.5 oz) cans diced tomatoes (1.2 kg)
1 tbsp fennel seeds (lightly toasted in a dry skillet)
1 tbsp Italian seasoning
1 tsp dried thyme
2 tsp dried oregano
1/2 tsp black pepper
1 tsp red pepper flakes
1 tbsp olive oil to coat the pan
1 tbsp salt (see note)
1/2 tsp balsamic vinegar
4 oz (115g) Cherry/grape tomatoes halved
4 oz Mozzarella balls (ciliegine), halved
4 eggs
Parmesan and fresh basil or oregano (chiffonade or small leaves) to serve

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.

Nutrition Facts :

EGGS IN PURGATORY WITH SALAMI



Eggs in Purgatory With Salami image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
4 ounces deli-sliced salami, roughly chopped
1 medium onion, halved and thinly sliced
1 Italian green frying pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/2 teaspoon red pepper flakes
1 cup tomato puree or marinara sauce
1/4 cup fresh parsley leaves
8 large eggs
2 tablespoons grated pecorino romano or parmesan cheese
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, peppers and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes.
  • Reduce the heat to medium. Scatter the parsley leaves into the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread.

Nutrition Facts : Calories 377, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 463 milligrams, Sodium 732 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 21 grams

EGGS IN PURGATORY



Eggs in Purgatory image

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

2 tablespoons extra-virgin olive oil, more for drizzling on toast
2 large cloves garlic, 1 thinly sliced and 1 halved
3 anchovy fillets, minced (optional)
Pinch of red-pepper flakes, more to taste and for serving
1 (28-ounce) can diced tomatoes
1/2 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper
1 large sprig fresh basil or rosemary, or a pinch of dried rosemary
2 tablespoons grated Parmesan, more for serving
1 tablespoon unsalted butter, more to taste
6 eggs
Sliced crusty bread, for serving
Small handful chopped basil or parsley, for garnish

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



Eggs in Purgatory image

Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. -Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, chopped
1/4 cup tomato paste
2 garlic cloves, minced
2 teaspoons smoked paprika
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
4 large eggs
1/4 cup shredded manchego or Monterey Jack cheese
2 tablespoons minced fresh parsley
1 tube (18 ounces) polenta, sliced and warmed, optional

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 (SHAKSHUKA)



Eggs in Purgatory (Shakshuka) image

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

3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper - cored, seeded and diced
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon ground cumin
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can chopped green chiles, drained
½ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs large eggs
1 tablespoon chopped fresh parsley

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

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Top Asked Questions

How long does it take to cook an egg in Purgatory?
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. Served with lots of crusty bread for dipping and dunking, this is a meal the whole family will love. 13 Can this recipe be made ahead? Tomatoes, in all forms, are a staple in my kitchen and quite likely, in yours.
What are Italian eggs in Purgatory?
Low Carb Italian Eggs in Purgatory are a fun, all in one skillet, and tasty way to jazz up breakfast. Eggs that are steamed in an Italian meat and veggie sauce. These are grain free, paleo, low carb and keto. Made in one big skillet.
What to eat in Purgatory?
Eggs in purgatory is an excellent midweek meal when everyone is hungry and short of time. Serve it with crusty bread for dunking into all that delicious tomato sauce! This recipe is a traditional southern Italian dish usually served as a meal. The eggs are said to be the “souls” in the spicy, red, bubbling sauce which represents purgatory.
How to cook Italian sausage on the stove?
1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf) To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.

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