Eggs In Purgatory Food

EGGS IN PURGATORY

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.

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 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:

• 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 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!

EGGS IN PURGATORY

Steps:

• Melt butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onions become translucent, about 8 minutes. Add garlic and cook 1 minute longer.
• Crush the tomatoes and add them and their juices to the pan. Season with salt, pepper, and a pinch of crushed red pepper. Bring to boil and then reduce heat to maintain a simmer. Cook until thickened, 15 - 20 minutes.
• Turn the heat up to medium and crack the eggs into the tomato sauce. Cover the pan and cook eggs for 3 minutes, or until done to your liking.

EGGS IN PURGATORY

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.