EGGS IN PURGATORY
Steps:
- Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
- See all 50 recipes using pasta sauce.
EGGS IN PURGATORY
Make and share this Eggs in Purgatory recipe from Food.com.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.8, Fat 16.9, SaturatedFat 4.3, Cholesterol 373.1, Sodium 196.4, Carbohydrate 12.3, Fiber 2.4, Sugar 6.4, Protein 15.2
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.
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
SICILIAN EGGS IN PURGATORY (UOVA IN PURGATORIO)
Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with parsley pesto drizzle.
Provided by Florentina
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet heat up the olive oil and arrabbiata sauce over medium low flame. Once it starts to simmer try making tiny wells in the sauce with a wooden spoon.
- Crack and drop the eggs in each of those wells. Allow them to gently simmer in the sauce until the egg whites have set around the yolks, about 5 minutes. If you want the top part to steam a little as well, just cover the pan for the last minute of cooking, making sure to keep an eye on it as eggs cook very fast.
- Remove pan from heat and season with the sea salt and red pepper flakes to taste. Just before serving drizzle the parsley pesto all over the top and sprinkle with the toasted pine nuts and basil.
- Serve with charred pieces of garlic bruschetta or over a bed of creamy polenta.
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 RECIPE - CALABRIAN RENDITION WITH SPICY NDUJA
This Eggs in Purgatory recipe for Uova al Purgatorio in Italian makes the Calabrian rendition of this Southern Italian egg dish. This centuries-old dish of eggs poached in a rich tomato sauce originated in Naples. The secret to this spicy iteration is 'nduja, the spreadable, spicy sausage from Calabria.
Provided by Terence Carter
Time 1h20m
Number Of Ingredients 14
Steps:
- Place the oil in a large pan or Dutch oven over medium heat. Add the sliced garlic pieces to the pan and sweat the garlic until it the oil bubbles vigorously around the slices. Remove the garlic slices and discard.
- Add the onion to the pan and sweat slowly over a medium-low heat for 15 minutes or until soft. We do not want the onions to colour, just to be translucent and fragrant. Add the remaining garlic and cook for 1 minute.
- Add the 'nduja and the tomato paste and sweat the 'nduja until it becomes soft and almost liquid.
- Add the tomatoes to the pan and crush them down a little. Season with salt and simmer over a low heat for 45 minutes. We want a relatively thick sauce but if it becomes too stiff, add a little water. Taste for seasoning.
- Add the roasted red peppers and stir into the sauce.
- When ready to bake the eggs, break each egg into an individual cup. Make indents into the sauce for the eggs to sit in. We don't want the egg whites to spread across the surface of the sauce. Turn the heat up to get the sauce to have a light simmer.
- Carefully pour each egg into each indent. Put the lid on the pan to cook the eggs. This should take just a few minutes.
- We like our eggs with a runny yolk, but if you like the egg yolks harder, keep cooking until the yolks become lighter in colour and do not wobble when you move the pan.
- Remove the pan from heat and to serve individually, carefully remove each egg 'pocket' with a large serving spoon onto the individual plates.
- Drizzle some olive oil over your baguette slices, top the eggs and sauce with basil or parsley and the grated cheese.
Nutrition Facts : Calories 474 kcal, Carbohydrate 20 g, Protein 23 g, Fat 35 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 356 mg, Sodium 2366 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 24 g, ServingSize 1 serving
EGGS IN PURGATORY RECIPE
Eggs in Purgatory Recipe - Eggs in Purgatory makes a simple, yet spicy dish for breakfast, brunch, or even a cozy supper. Ready and on the table in less than 30 minutes!
Provided by Robyn Stone | Add a Pinch
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Drizzle olive oil into a skillet set over medium heat. Once the olive oil begins to shimmer, add in the onions and cook until tender, about 3 minutes.
- Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
- Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.
- Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 216 mg, Sodium 1083 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EGGS IN PURGATORY (OR BASICALLY, ITALIAN SHAKSHUKA!)
Soft-cooked eggs simmered in a robust tomato sauce flavored with garlic, herbs, and red pepper flakes. This Eggs in Purgatory recipe requires a handful of ingredients and is ideal to serve for breakfast, brunch, lunch, or even dinner!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 8
Steps:
- SAUCE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns. Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt. Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
- EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs. Cover and cook for 2-3 minutes if you prefer runny egg yolks, and another 1-2 minutes for more firm eggs.
- BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and toast on a hot grill or griddle. Rub with a clove of cut garlic if you want it to be extra special and sprinkle with a hint of Maldon salt.
- FINISH: When the eggs are done, serve topped with additional chopped basil/parsley with fresh parmesan (optional) on top and sprinkle with salt and pepper as desired.
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
TRADITIONAL EGGS IN PURGATORY RECIPE - ALL YOU NEED TO KNOW!
Eggs in Purgatory, called Uova in Purgatorio in Italian, is a simple and tasty recipe originally from Naples and then popular into several Italian regions. The eggs are poached into a simple tomato, garlic, and basil sauce until the whites are well done, and the yolks are still creamy: delicious!
Provided by Filippo Trapella
Time 30m
Number Of Ingredients 8
Steps:
- First, peel and mince the onion as finely as possible.
- Then, peel and mince the garlic as well.
- After that, pour the olive oil into the skillet and place over medium flame.
- Now, add the onion and garlic and sauté until soft and translucent, stirring as needed.
- At this point, add the crushed tomatoes and 2 basil leaves, then let the sauce gently simmer about 15 minutes.
- Once the sauce is thick enough to create little ditches, add the eggs in the following way.
- Place the pan far from the heat.
- Then, break the first egg into a little bowl, and let the egg gently glide in the ditch created into the sauce. Repeat this step for all the eggs.
- Now, place the pan again over medium heat and cover with a lid.
- Cook the eggs until the whites are well done, but the yolks are still creamy.
- Finally, add the grated cheese
- Eventually, add hand broken basil leaves and serve over or along with bread slices!
Nutrition Facts : Calories 237 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
EGGS IN PURGATORY RECIPE
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.
Provided by Marcellina
Categories Main Course
Time 23m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115 kcal, Carbohydrate 6 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 597 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGGS IN PURGATORY
You don't actually need to have a hangover to enjoy this for breakfast (or anytime), but there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot when you're in need of morning-after succour. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 1
Number Of Ingredients 9
Steps:
- Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It's got to be hot enough to poach an egg in. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it. Remove from the heat and serve - if so wished - sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.
EGGS IN PURGATORY
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
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- Add onion and cook, stirring occasionally, until golden, about 4-5 minutes; add the garlic and cook for an additional 1-2 minutes more. Lower the heat to medium-low. Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook about 1 minute to toast spices.
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- Blanch the tomatoes in boiling water for 30 seconds, shock them in cold water, then peel the skin. Cut the tomatoes in half, remove most of the seeds, and then cut them in large dice; set aside.
- Heat the oil in a saute pan or saucepan that has a cover over medium heat with the garlic. Just before the garlic starts to take on any color, about 1 minute, add the tomatoes, parsley, and basil. Season with salt and pepper, bring to a simmer over low heat, and let cook for 10 minutes, until tomatoes become “saucy,” but are still a little chunky.
- Break the eggs, one at the time, into a cup or dish and then gently slide them, one at the time and without breaking the yolks, on top of tomato sauce. Try to keep them separated.
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- In a medium size skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute.
- While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork.
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