EGGS IN PURGATORY RECIPE
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.
Provided by Marcellina
Categories Main Course
Time 23m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115 kcal, Carbohydrate 6 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 597 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGGS IN PURGATORY
This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 (of 3), without baguette, Calories 341 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 259 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 9 g
EGGS IN PURGATORY
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
POACHED EGGS IN PURGATORY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan and add the tomato sauce. Bring to a boil.
- Carefully crack the eggs into the pan, allowing them to cook right in the sauce. Scatter mozzarella cheese on top. Simmer on low to medium heat with lid on for approximately
- 10 minutes.
- Remove lid and add your torn basil leaves at the very end. Salt and pepper to season and serve immediately.
- To make Tomato Sauce:
- Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
- Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together.
- Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes.
- Season the sauce with salt. Add the torn basil leaves at the very end.
EGGS IN PURGATORY
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
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
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