Eggs In Purgatory Recipes

EGGS IN PURGATORY RECIPE

Steps:

• Drizzle olive oil into a skillet set over medium heat. Once the olive oil begins to shimmer, add in the onions and cook until tender, about 3 minutes.
• Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
• Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.
• Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley 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.

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.

TRADITIONAL EGGS IN PURGATORY RECIPE - ALL YOU NEED TO KNOW!

Steps:

• First, peel and mince the onion as finely as possible.
• Then, peel and mince the garlic as well.
• After that, pour the olive oil into the skillet and place over medium flame.
• Now, add the onion and garlic and sauté until soft and translucent, stirring as needed.
• At this point, add the crushed tomatoes and 2 basil leaves, then let the sauce gently simmer about 15 minutes.
• Once the sauce is thick enough to create little ditches, add the eggs in the following way.
• Place the pan far from the heat.
• Then, break the first egg into a little bowl, and let the egg gently glide in the ditch created into the sauce. Repeat this step for all the eggs.
• Now, place the pan again over medium heat and cover with a lid.
• Cook the eggs until the whites are well done, but the yolks are still creamy.
• Finally, add the grated cheese
• Eventually, add hand broken basil leaves and serve over or along with bread slices!

EGGS IN PURGATORY (SHAKSHUKA)

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.

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 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: SHAKSHUKA

Steps:

• Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

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.

EGGS IN PURGATORY

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.

EGGS IN PURGATORY RECIPE - CALABRIAN RENDITION WITH SPICY NDUJA

Steps:

• Place the oil in a large pan or Dutch oven over medium heat. Add the sliced garlic pieces to the pan and sweat the garlic until it the oil bubbles vigorously around the slices. Remove the garlic slices and discard.
• Add the onion to the pan and sweat slowly over a medium-low heat for 15 minutes or until soft. We do not want the onions to colour, just to be translucent and fragrant. Add the remaining garlic and cook for 1 minute.
• Add the 'nduja and the tomato paste and sweat the 'nduja until it becomes soft and almost liquid.
• Add the tomatoes to the pan and crush them down a little. Season with salt and simmer over a low heat for 45 minutes. We want a relatively thick sauce but if it becomes too stiff, add a little water. Taste for seasoning.
• Add the roasted red peppers and stir into the sauce.
• When ready to bake the eggs, break each egg into an individual cup. Make indents into the sauce for the eggs to sit in. We don't want the egg whites to spread across the surface of the sauce. Turn the heat up to get the sauce to have a light simmer.
• Carefully pour each egg into each indent. Put the lid on the pan to cook the eggs. This should take just a few minutes.
• We like our eggs with a runny yolk, but if you like the egg yolks harder, keep cooking until the yolks become lighter in colour and do not wobble when you move the pan.
• Remove the pan from heat and to serve individually, carefully remove each egg 'pocket' with a large serving spoon onto the individual plates.
• Drizzle some olive oil over your baguette slices, top the eggs and sauce with basil or parsley and the grated cheese.

EGGS IN PURGATORY

Steps:

• Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute. Tip in the tomatoes, stir in the salt, and let it come to a bubble. It's got to be hot enough to poach an egg in. Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it. Remove from the heat and serve - if so wished - sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.

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.