Spicy Eggs In Purgatory Italian Dish Uova Piccante In Purgatorio Recipes

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.

SICILIAN EGGS IN PURGATORY (UOVA IN PURGATORIO)

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.

UOVA IN PURGATORIO (EGGS IN PURGATORY)

Steps:

• Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1-2 minutes. Add tomato passata and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
• Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.