EGGS IN PURGATORY (ITALIAN BAKED EGGS)
Eggs in purgatory (aka uova in purgatorio) are Italian baked eggs in tomato sauce perfect for enjoying as a hearty yet healthy breakfast/brunch or even lunch! All you need for these Italian eggs is a handful of healthy ingredients and one pan for a low-calorie, gluten-free, budget-friendly, meat-free meal.
Provided by Samira
Categories Breakfast Brunch Main
Time 30m
Number Of Ingredients 9
Steps:
- Finely chop the onion and mince the garlic. If you're using one, then finely chop the chili at the same time, remove the ribs and seeds.
- Head up the oil in a large pan. Add the onion and heat over medium heat, stirring constantly, until translucent (2-3 minutes). Add the garlic, stir and cook for a further minute.
- Add the tomatoes and cook either on the stovetop or in the oven (make sure to use an oven-safe pan) until the tomatoes become tender.I added the tomatoes whole, which takes a bit longer to cook. Alternatively, you can finely chop/mash them before adding them to the pan. I baked them in the oven at 420ºF/215ºC for about 15-20 minutes.
- Once roasted/cooked, the whole tomatoes will have released all their juice and will be easily mashable with a potato masher or just a large fork. I also remove the skins at this point (optional).
- Add the salt, pepper, chili, and a few basil leaves and stir. Allow the sauce to thicken and reduce, until it's thick enough to create slight "wells" within the sauce.
- To add the eggs you can optionally create shallow wells for them to sit within or simply crack the eggs over the dish. Some people like to first crack the eggs into a bowl or spoon and then slowly lower them into the dish, but I usually crack them directly into the pan.
- Transfer the skillet back to the oven and bake until your eggs are done to your preferred level. I like my whites cooked through and yolks soft.If you're having issues getting the eggs to cook to your desired level, you can pan-fry the eggs separately and add them to the pan when cooked. You could also cook the dish on the stovetop over low heat, with a lid, until the egg whites are cooked through.
- Once ready, top the dish with a little parmesan and some extra fresh basil and serve! Optionally drizzle with a little additional olive oil when serving.My favorite way to enjoy eggs in purgatory is with bread: crusty bread, naan, pita, soft pretzel, simit, or even served over a bagel - you can't go wrong!
- Make ahead: you can prepare the tomato sauce up to a day in advance and store it in the fridge until you're ready to reheat, add the eggs, and finish cooking. You can also freeze the sauce for up to 3 months. I recommend doing so in portions so you can thaw just the right amount each time you crave this dish.Store: while this dish tastes best fresh, the leftover tomato sauce will last up to three days in an airtight container in the fridge.Either way, when storing, I recommend only doing so with the sauce and not the eggs.Reheat: reheat the tomato sauce with a splash of water on the stovetop until simmering and then add the eggs and either bake or cover and cook until ready - then top with cheese and herbs and enjoy! Feel free to add a little salt and pepper to the top of the eggs.
Nutrition Facts : Calories 207 kcal, Carbohydrate 14 g, Protein 8 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Sodium 465 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHEF JOHN'S BAKED EGGS
If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g
EXTRA-CREAMY CACIO E UOVA WITH GRATED EGG
Cacio e uova - translating to "cheese and eggs" in Italian - is a Neapolitan dish traditionally made with short, tubular pasta and a rich, creamy sauce. Like in carbonara, the sauce combines finely grated cheese, eggs and starchy pasta water, but eliminates the meaty guanciale or pancetta. While lard may commonly be used in cacio e uova, we opted instead for butter, resulting in a pantry-friendly vegetarian dish that comes together in minutes. Perfectly toasted breadcrumbs, Parmesan and finely chopped parsley add extra texture and flavor to the topping. In this amped-up version, we also add lemon zest for a hit of brightness then top it all off with finely grated hard-boiled eggs to emphasize the beautiful egg flavor and give the dish an unexpected fluffy texture.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 of the eggs with the yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, 1/2 teaspoon salt and several grinds of black pepper in a large bowl until smooth and well combined; set aside.
- Bring a large pot of water to a boil over medium-high heat and season the water generously with salt. Fill a medium bowl with ice water and set aside. Once the water is boiling, gently lower the remaining 2 whole eggs into the pot with a slotted spoon or tongs and cook until hard-boiled (the whites and yolks are firmly set), about 10 minutes. Transfer the eggs with the slotted spoon to the ice water, keeping the water in the pot boiling. Let the eggs cool completely, then peel and set aside.
- Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the rigatoni well and set aside.
- Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the panko and cook, stirring frequently, until golden brown and toasted, about 5 minutes. Stir in the parsley, lemon zest and remaining 2 tablespoons Parmesan until combined. Transfer to a small bowl; set aside.
- Wipe out the skillet and add the remaining 2 tablespoons butter. Melt over medium-high heat, then add the garlic and cook, stirring occasionally, until just tender and fragrant, 1 to 2 minutes. Add the pasta and toss with a rubber spatula to combine. Lower the heat to medium-low. Pour in 1/4 cup of the reserved pasta water and the egg-cheese mixture. Cook, stirring continuously and scraping the bottom and sides of the skillet, until the cheese has melted and the sauce is silky and slightly thickened to coat the pasta nicely, 2 to 4 minutes. It's important to turn the pasta frequently and scrape the skillet with a rubber spatula to ensure that the sauce cooks evenly and the eggs do not scramble. If the sauce is too thick, add more pasta water, 2 tablespoons at a time, to adjust the consistency. Taste and adjust the seasoning with salt and pepper. Spoon into 4 shallow bowls, then top evenly with the toasted panko. Finely grate the hard-boiled eggs on a rasp grater over the pasta.
BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)
This is a great dish to make for brunch or a light supper. It comes from a fabulous book called The Italian Cooking Encyclopedia by Hermes House publishing company.
Provided by Soluna
Categories Breakfast
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a shallow flameproof dish.
- Add the onion, and cook until soft and golden.
- Preheat the oven to 375 degrees F.
- Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
- Stir in the chopped basil.
- Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
- Season with salt and pepper. Dot with butter.
- Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
- Serve at once.
- Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.
Nutrition Facts : Calories 377.6, Fat 32.1, SaturatedFat 8.1, Cholesterol 433.2, Sodium 176, Carbohydrate 9.1, Fiber 2.2, Sugar 5.8, Protein 14.2
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