Duck Eggs In Sausage Marinara Purgatory Recipes

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EGGS IN PURGATORY



Eggs in Purgatory image

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

2 tablespoons extra-virgin olive oil, more for drizzling on toast
2 large cloves garlic, 1 thinly sliced and 1 halved
3 anchovy fillets, minced (optional)
Pinch of red-pepper flakes, more to taste and for serving
1 (28-ounce) can diced tomatoes
1/2 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper
1 large sprig fresh basil or rosemary, or a pinch of dried rosemary
2 tablespoons grated Parmesan, more for serving
1 tablespoon unsalted butter, more to taste
6 eggs
Sliced crusty bread, for serving
Small handful chopped basil or parsley, for garnish

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 (SHAKSHUKA)



Eggs in Purgatory (Shakshuka) image

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper - cored, seeded and diced
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon ground cumin
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can chopped green chiles, drained
½ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs large eggs
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F.
  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 21.7 g, Cholesterol 279 mg, Fat 18.4 g, Fiber 5.4 g, Protein 13.8 g, SaturatedFat 3.8 g, Sodium 1034.9 mg, Sugar 4 g

EGGS IN PURGATORY WITH SAUSAGE



Eggs in Purgatory with Sausage image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 pound sweet or hot Italian sausage, cut into 1-inch pieces
1 small onion, chopped
5 ounces ciabatta bread, cubed (about 5 cups)
2 cups marinara sauce
4 ounces provolone cheese, diced (about 1 cup)
1/4 cup shredded Parmesan cheese
1/2 cup fresh basil, torn
4 large eggs
Kosher salt and freshly ground pepper

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.

DUCK EGGS IN SAUSAGE MARINARA PURGATORY



Duck Eggs in Sausage Marinara Purgatory image

This is good served alone or on top of spaghetti or toasted crusty bread.

Provided by barbara lentz

Categories     Eggs

Time 30m

Number Of Ingredients 8

2 Tbsp olive oil
1 medium onion diced
4 clove garlic minced
8 oz ground sausage
2 c marinara sauce
4 duck eggs
1/4 c fresh basil chopped
grated fresh parmesan

Steps:

  • 1. Add oil to a large skillet. Add the onion and garlic and cook 3 minutes. Stir in the sausage and cook until sausage is no longer pink. Add the Marinara sauce and bring to a simmer.
  • 2. Make 4 wells into the sauce and crack the eggs into the wells. Place a lid on the pan and cook until eggs are set
  • 3. Serve topped with basil and sprinkled with parmesan.

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