SPICY EGGS IN PURGATORY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
- Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.
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
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
Provided by Scott Conant
Categories main-dish
Time 3h
Yield 1 serving, plus additional tomato sauce
Number Of Ingredients 16
Steps:
- For the tomato sauce: In a pan over medium heat, add the olive oil, onions and garlic. Sweat until soft and tender, about 10 minutes. Add the chile flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.
- For the eggs: Bring 3 inches of water and the vinegar to a low simmer in a straight-sided skillet. Break each egg into a ramekin or small bowl. Gently slide each egg into the simmering water. Use a slotted spoon to gently form the egg whites into a round shape. Turn off the heat, cover and cook for 3 minutes for a soft-set yolk. Remove from the water using a slotted spoon to a paper towel-lined plate.
- Preheat the oven to broil.
- Transfer about 1/2 cup of the hot tomato sauce to a small cast-iron pan or ovenproof baking dish and mix with a little of the basil. Make a slight well, leaving a light covering on the bottom. Carefully transfer the poached eggs to the well. Season with a pinch of sea salt. Top with Parmesan, additional basil and a drizzle of olive oil. Broil until the sauce is bubbling and the top of the eggs are just set, about 2 minutes. Serve with grilled bread.
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
EGGS IN PURGATORY
Eggs in Purgatory
Provided by Joanne Weir
Yield 4 servings
Number Of Ingredients 11
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.
EGGS IN PURGATORY WITH SAUSAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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.
EGGS IN PURGATORY
These have a nice bite to them and if you don't care for heat from the chili peppers, just use regular canned diced tomatoes and omit the crushed red peppers. Ro-Tels would work in place of the Red Pack but the cans are 4 ounces smaller.
Provided by Chef Petunia
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium non-reactive skillet, saute the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the diced tomato, basil, oregano, salt and pepper and crushed chili flakes to taste. Simmer and cook for 15 minutes, or until the sauce gets thickened.
- Break an egg into a small cup; make a well in the tomato sauce with a spoon and slide egg in well. Continue with remaining eggs and sprinkle with cheese. Cover and cook for about 3 minutes for soft-firm poached eggs or until eggs are done to your likeness.
Nutrition Facts : Calories 250.8, Fat 17.6, SaturatedFat 4.5, Cholesterol 425.2, Sodium 1002.6, Carbohydrate 8.9, Fiber 0.1, Sugar 0.8, Protein 15.1
EGGS IN PURGATORY
Provided by Christine Muhlke
Categories dinner, project, sauces and gravies, main course
Time 5h15m
Yield Serves 4 to 6
Number Of Ingredients 21
Steps:
- The day before, prepare the meats for the ragù: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight.
- Make the ragù: Place the olive oil in a large, heavy pot over medium-low heat. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally. Remove the onions.
- Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently. Reduce heat and cook at a very low simmer for 4 hours. Remove from heat and let cool.
- Remove the meats from the sauce and set aside for another use (added to leftover ragù, they're great over pasta). Season ragù to taste with salt.
- Make the polenta: In a medium pot, combine the polenta, 4 cups water and 1 teaspoon salt. Bring to a boil and whisk continuously until the mixture comes together. Lower heat to a simmer and stir often with a wooden spoon until tender, about 30 minutes. Stir in the chestnut flour and cook for 3 minutes. Season with salt and pepper. Remove from heat and cover.
- In a large sauté pan, combine 3 cups of the ragù, the basil and 1/2 cup water. Bring to a gentle boil over medium heat. Crack the eggs and distribute them evenly on top of the ragù. Give the pan a shake to ensure that the eggs do not stick to the bottom, cover with a lid and cook until the eggs have set, 5 to 10 minutes.
- Divide the polenta among warm bowls. Scoop up an egg with some ragù and place on the polenta. Drizzle the eggs with olive oil, grate ricotta salata over the top and garnish with a slice of lardo, if using. Serve immediately.
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