Best 6 Online Round 2 Recipe Eggs In Purgatory Recipes

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Indulge in a culinary journey to Southern Italy with "Eggs in Purgatory," a classic dish bursting with vibrant flavors and rustic charm. This simple yet satisfying meal combines the richness of eggs, the tangy kick of tomatoes, and a delightful blend of spices. Immerse yourself in the authentic flavors of Italy with our carefully curated collection of recipes, each offering a unique twist on this timeless dish. From the traditional Neapolitan-style Eggs in Purgatory to creative variations featuring spicy Calabrian chilies, creamy burrata cheese, and even a vegetarian-friendly version, our recipes cater to every taste and preference. Whether you're a seasoned home cook or just starting your culinary adventure, our detailed instructions and step-by-step guides will ensure a delicious and enjoyable cooking experience. So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure to the heart of Italy with our enticing Eggs in Purgatory recipes.

Let's cook with our recipes!

EGGS IN PURGATORY



Eggs in Purgatory image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
  • See all 50 recipes using pasta sauce.

EGGS IN PURGATORY



Eggs in Purgatory image

Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. -Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, chopped
1/4 cup tomato paste
2 garlic cloves, minced
2 teaspoons smoked paprika
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
4 large eggs
1/4 cup shredded manchego or Monterey Jack cheese
2 tablespoons minced fresh parsley
1 tube (18 ounces) polenta, sliced and warmed, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer., Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.

Nutrition Facts : Calories 255 calories, Fat 14g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 676mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

SPICY EGGS IN PURGATORY



Spicy Eggs in Purgatory image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, plus extra for finishing
2 hot Italian sausage links, casing removed and meat crumbled
1 fennel bulb, outer layer removed, thinly sliced
1/2 Spanish onion, sliced
1 teaspoon anchovy paste
1 teaspoon smoked paprika
2 cloves garlic, sliced
2 pinches dried pepperoncini
1/4 cup dry white wine
One 28-ounce can whole San Marzano tomatoes, hand-crushed
1 tablespoon capers, drained and rinsed
1/4 cup fresh parsley, chopped
4 large eggs, cracked into small individual bowls
Kosher salt and freshly ground black pepper
1 green habanero, minced, optional
1/4 cup grated Pecorino-Romano
Baguette, toasted and rubbed with garlic for serving, optional

Steps:

  • Preheat the oven to 300 degrees F.
  • In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
  • Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.

EGGS IN PURGATORY



Eggs in Purgatory image

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

2 tablespoons extra-virgin olive oil, more for drizzling on toast
2 large cloves garlic, 1 thinly sliced and 1 halved
3 anchovy fillets, minced (optional)
Pinch of red-pepper flakes, more to taste and for serving
1 (28-ounce) can diced tomatoes
1/2 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper
1 large sprig fresh basil or rosemary, or a pinch of dried rosemary
2 tablespoons grated Parmesan, more for serving
1 tablespoon unsalted butter, more to taste
6 eggs
Sliced crusty bread, for serving
Small handful chopped basil or parsley, for garnish

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

POACHED EGGS IN PURGATORY



Poached Eggs in Purgatory image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
2 1/2 cups Tomato Sauce, recipe follows
8 eggs
1 fresh mozzarella ball, grated
6 fresh basil leaves
Salt and freshly ground black pepper
1 (28-ounce) can peeled plum tomatoes, pureed
4 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
5 basil leaves, torn
Salt

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



Eggs in Purgatory image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

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

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.

Tips:

  • Use fresh, ripe tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes, but be sure to drain them well before using.
  • Feel free to adjust the amount of chili flakes to your taste. If you like it spicy, add more! If you prefer less heat, start with a smaller amount and add more as desired.
  • Don't be afraid to experiment with different types of bread. A crusty Italian bread, a soft focaccia, or even a baguette would all be great choices for dipping into the sauce.
  • Top the eggs with grated Parmesan cheese before serving. This will add a delicious cheesy flavor and help to thicken the sauce.
  • Serve immediately with a side of fresh parsley or basil. This will add a pop of color and freshness to the dish.

Conclusion:

Eggs in Purgatory is a simple but delicious dish that is perfect for a quick and easy meal. It is also a great way to use up leftover tomatoes. With its rich, flavorful sauce and perfectly cooked eggs, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give Eggs in Purgatory a try. You won't be disappointed!

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