Eggs in Purgatory – Uova in purgatorio
Eggs in Purgatory
Wait, isn’t this shakshuka? Well, not quite but a close cousin. Eggs in Purgatory is the Italian variation. With just a few minor twists, this dish is just as comforting and show stopping. Perfect for a quick, satisfying and comforting meal on a busy weeknight. Well, nothing says this cannot be a weekend brunch. As they say it is all good. It has fewer ingredients than Shashouka, so we need to make them count. Use good quality olive oil and cheese and of course fresh eggs.
My Story about Eggs in Purgatory
My version is adapted from Amy Riolo’s cookbook, Italian Recipes for Dummies. Actually, the only change I made to this was to add in a little diced carrot while making the sauce. This did two things for the sauce. It made me cook it longer, allowing the flavor to deepen. And, it added just a little sweetness to the mixture. Just a hint. Sometimes in life it just that little bit that makes a difference.
Eggs in a Spicy Tomato Sauce
How does this differ from Shakshuka?
So how exactly is this different from Shakshuka? Firstly, no cumin. A good amount herbs, depending on the recipe being used. And then there is Parmesan. I have a feeling that this would also work well with Pecorino Romano. Given that Parmesan barely lasts in my house for more than a few days courtesy my son, the next time I make this it will be with Pecorino Romano. This week I am trying to weed through a very full pantry. Trying to cook my way through what I have in store. I go through those phases sometimes. It usually serves me well. As I often have way more things on hand than I need to have. This is especially relevant in light of my shrinking at home family.
Sad to think that I will be losing my culinary muse (aka my son) in a years’ time. However, for now we were able to happily savor this wholesome and very delicious dish. That is as you can see quite show stopping. And bonus, the basil and the some of the tomatoes were grown by yours truly.
Other cozy egg dishes that could be great ideas Double Bell Pepper Egg Curry and Perfect Egg Biryani.
Eggs in Purgatory or Eggs in a spicy fragrant tomato sauce.
Ingredients
- 3 tablespoons EVOO
- 1 teaspoon crushed red pepper flakes
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 small carrot, peeled and diced
- 1 tablespoon tomato paste
- 2 cups chopped very ripe tomatoes or jarred tomatoes such as Pomi
- 1 teaspoon fresh chopped oregano
- 1/4 cup finely chopped basil, plus more to garnish
- 1 teaspoon salt or to taste
- Freshly ground black pepper
- 1/4 cup shaved or grated parmesans cheese
Instructions
- Heat the olive oil in a medium sized skillet over medium heat. Add in the chili flakes and season the oil.
- After a few seconds add in the onion, garlic, bell pepper and carrots. Lower the heat and cook the mixture stirring occasionally until the carrots are very soft. This will take about 10 to 15 minutes.
- Add in the tomato paste, tomatoes, oregano and basil with the salt and bring to a simmer. Allow the sauce to thicken all while cooking on low heat. This will take about 7 to 8 minutes.
- Carefully crack the eggs and add them in one by one and cook for 6 to 7 minutes allowing the eggs to set, with slightly runny yolks. This is somewhat up to you. We do not like very runny yolks.
- Add in a generous amount of freshly ground black pepper. Garnish with basil and the parmesan and serve with some good crusty bread.