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Eggs in Purgatory by Bean

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  • Eggs in Purgatory by Bean

    Bean
    Posted February 24, 2006 06:15 AM

    Take your pick.


    Eggs in Purgatory

    4 servings
    30 minutes 10 mins prep

    1 clove crushed garlic
    2 tablespoons olive oil
    2 cups canned tomato puree
    4 fresh basil leaves, torn into pieces or
    1 pinch dried oregano
    salt and pepper
    8 large eggs
    1 tablespoon parmesan cheese or Romano cheese

    1.In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
    2.Add the tomato, basil, and salt and pepper to taste.
    3.Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.
    4.Break an egg into a small cup.
    5.With a spoon, make a well in the tomato sauce.
    6.Slide the egg into the sauce.
    7.Continue with the remaining eggs.
    8.Sprinkle with the cheese.
    9.Cover and cook for 3 minutes, or until the eggs are done to your taste.
    10.Serve hot.
    *********************************

    Eggs in Purgatory
    Recipe courtesy Giada De Laurentiis

    5 large eggs
    2 cups mashed potatoes, chilled
    1/3 cup all-purpose flour
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    1 cup marinara sauce, warmed
    2 tablespoons freshly grated Parmesan

    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
    Rocco DiSpirito

    1/4 cup extra virgin olive oil
    6 cloves garlic, smashed
    2 teaspoons chili flakes
    5 teaspoons red wine vinegar
    1 large can (28 ounces) whole peeled plum tomatoes
    4 whole basil leaves
    2 teaspoons salt
    8 extra large eggs or 12 medium eggs
    Parmigiano-Reggiano, grated to taste

    Make a chunky tomato sauce: Heat the olive oil in a large oven-proof skillet, over medium heat. If you do not have a very wide skillet, divide the ingredients among 2 smaller skillets. You will need enough surface area to poach all the eggs. Add the smashed garlic. Stir and further crush the garlic with a spoon or spatula until it is light brown and tender and has broken down somewhat. Lower the heat if the garlic is getting toasted. Add a pinch of chili flakes and the vinegar.

    Preheat the oven to 400 degrees.

    Pour the tomatoes into a strainer over a bowl to strain out extra liquid, or pick the whole tomatoes out of the can with a spoon. Save that tomato juice in a glass or plastic container for another use, it will keep for months. Chop the tomatoes into a few pieces each and add them, two of the basil leaves, and the salt to the pan. Bring it up to a simmer, then lower the heat and simmer for 30-45 minutes, stirring occasionally to make sure the bottom is not sticking. Lower the heat again if the sauce is boiling. It should be chunky, but if it seems extremely thick, add 1/4 cup of water.

    Turn off the stovetop heat. With a rubber spatula or a spoon, smooth the top of the sauce, making sure it is level. Crack the eggs onto the surface, separated from one another. Put the casserole into the oven for about seven minutes, or until the eggs have set. Remove and top with grated parmigiano, chili flakes, and the other two basil leaves, torn by hand. Spoon out the eggs, careful not to break the yolks, and serve with toast.

    Serves 4
    Last edited by fatkat; 01-31-2007, 03:41 PM.
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