Eggs In Purgatory With Salami Food

EGGS IN PURGATORY (OR BASICALLY, ITALIAN SHAKSHUKA!)

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.

SPICY EGGS IN PURGATORY

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 RECIPE

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.

EGGS IN PURGATORY

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

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.