Mexican Eggs In Purgatory Recipes

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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

EGGS IN PURGATORY



Eggs in Purgatory image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan

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



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

MEXICAN EGGS IN PURGATORY



Mexican Eggs in Purgatory image

Categories     Egg

Number Of Ingredients 8

1 pound Tomatillos (husked)
1 Jalapeno
1 1/2 cups Cilantro (leaves and stems, chopped)
3 Scallions (chopped)
3/4 cup Chicken broth (low sodium)
3 ounces Bacon (thick, sliced in to 1/2" pieces
2 tablespoons Olive Oil
1 clove Garlic

Steps:

  • Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
  • In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
  • To serve, heat some of the salsa verde, and top with fried eggs, cotija cheese and extra scallions.

EGGS IN PURGATORY



Eggs in Purgatory image

Eggs in Purgatory

Provided by Joanne Weir

Yield 4 servings

Number Of Ingredients 11

Ingredients
3 tablespoons extra virgin olive oil
3 cloves garlic, crushed
1/4 cup minced yellow onion
4 cups Mutti Finely Chopped Tomatoes (Polpa)
pinch of crushed red pepper flakes
Kosher salt
8 large eggs
1/3 cup finely grated Parmigiano Reggiano
1/2 cup torn basil leaves
Toasted bread or focaccia

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.

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