Spicy Eggs In Purgatory Recipes

EGGS IN PURGATORY WITH SAUSAGE

Steps:

• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes.
• Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil.
• Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper.

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:

• 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.

SPICY EGGS IN PURGATORY - ITALIAN DISH UOVA PICCANTE IN PURGATORIO

Steps:

• Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.
• Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.
• Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.
• Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.

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!