Sicilian Eggs Recipes
SICILIAN EGGS IN PURGATORY (UOVA IN PURGATORIO)
Sicilian Eggs In Hell, eggs in purgatory or Uova in Purgatorio, rustic Italian eggs cooked in a spicy arrabiata tomato sauce with parsley pesto drizzle.
Provided by Florentina
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet heat up the olive oil and arrabbiata sauce over medium low flame. Once it starts to simmer try making tiny wells in the sauce with a wooden spoon.
- Crack and drop the eggs in each of those wells. Allow them to gently simmer in the sauce until the egg whites have set around the yolks, about 5 minutes. If you want the top part to steam a little as well, just cover the pan for the last minute of cooking, making sure to keep an eye on it as eggs cook very fast.
- Remove pan from heat and season with the sea salt and red pepper flakes to taste. Just before serving drizzle the parsley pesto all over the top and sprinkle with the toasted pine nuts and basil.
- Serve with charred pieces of garlic bruschetta or over a bed of creamy polenta.
SICILIAN EGGS
Make and share this Sicilian Eggs recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Hard boil the eggs for 10 minutes. Cool them in cold running water. Shell them, rinse clean, slice thickly and arrange in a greased, heat-proof dish.
- Peel and slice the onion, and fry it in the butter in a small saucepan over a moderate heat, until soft (about 5 minutes). Add the tomatoes, salt, pepper, sugar and herbs, and cook gently for a further 5 minutes. Heat the grill.
- Pour the tomato mixture over the eggs, top with the de-rinded bacon rashers and place under the hot grill until the bacon is cooked.
- If you do not have a grill, fry the bacon in the pan with the onions, remove it and keep it hot while the tomatoes are cooking, then top the tomato mixture with the hot, cooked bacon.
SICILIAN EGG BALLS (THE MEATLESS MEATBALL) RECIPE - (4.1/5)
Provided by kimmie
Number Of Ingredients 5
Steps:
- Mix eggs in large bowl. Add cheese, bread crumbs & baking powder. Fill half of a frying pan with oil, heat until ready to fry. Pour 1T of mixture in oil, fill the pan with as many scoops as possible, do not overlap. When the sides of each ball look cooked and middle mushy, flip. Cook until balls fluff and are cooked fully through. These are great alone or soaked in sauce (they will absorb a lot of sauce, make extra)
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SICILIAN BRACIOLE - BAKER BY NATURE
From bakerbynature.com
5/5 (5)Category DinnerCuisine ItalianTotal Time 4 hrs 15 mins
- Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
- Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
- Lay the braciole flat on a large, clean work surface. Sprinkle the bread crumb/onion mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly). Starting at 1 short end, and roll up the steak "jelly roll style" to enclose the filling completely. Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper.
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Reviews 6Servings 8-10Cuisine Sicilian-ItalianCategory Main Course
- Heat olive oil in a sauce pan, add a small diced onion and sauté until soft. Stir in a finely minced garlic clove.
- Sausage: Once the meatballs are out of the oven, bake a sausage link (or more if you prefer) for about 20 minutes. Then add to the sauce to simmer along with the meatballs.
- When the sauce with the meatballs and sausage is ready, transfer the sausage to a cutting board and cut into rounds. Transfer the meatballs to a small bowl.
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5/5 (2)Total Time 1 hr 40 minsCategory BreadCalories 1853 per serving
- In a large bowl combine 3 1/2 cups flour and salt. Make a well in the centre and pour in the yeast mixture. Add the remaining 3 cups of warm water and stir with a wooden spoon to form a dough.
- Place the dough on a lightly floured surface, it will be very sticky. Gradually add the remaining flour, kneading it into the dough. Knead about 10 minutes, until smooth and elastic.
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