Best 6 Pressure Cooker Eggs In Purgatory Recipes

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Embark on a culinary journey to the heart of Italian cuisine with our Pressure Cooker Eggs in Purgatory! This rustic yet refined dish, also known as Uova in Purgatorio, is a symphony of flavors that will tantalize your taste buds. Originating from the captivating region of Naples, this one-pot wonder combines the richness of eggs, the tang of tomatoes, and the warmth of spices, creating a delectable symphony of flavors that will transport you to the vibrant streets of Italy. In this comprehensive guide, we'll unveil two enticing variations of this classic dish: the traditional red sauce version and a vibrant green sauce rendition, both promising an unforgettable culinary experience. Get ready to savor the magic of Eggs in Purgatory, a dish that will undoubtedly become a staple in your kitchen!

Check out the recipes below so you can choose the best recipe for yourself!

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

PRESSURE COOKER HARD-BOILED EGGS



Pressure Cooker Hard-Boiled Eggs image

If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!

Provided by Gremolata

Categories     Appetizers and Snacks

Time 46m

Yield 4

Number Of Ingredients 4

2 cups water, or as needed
8 fresh eggs
4 cups cold water
4 cups ice cubes

Steps:

  • Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
  • Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
  • Combine cold water and ice in a large bowl.
  • Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g

EGGS IN PURGATORY



Eggs in Purgatory image

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

2 teaspoons extra-virgin olive oil
1 small red onion (diced (about 1 cup))
3 cloves garlic (minced (about 1 tablespoon))
1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
1 jar good-quality tomato pasta sauce ((24 ounces))
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
5 ounces baby spinach
4 large eggs
1/2 cup Parmesan cheese (freshly grated )
fresh basil (chopped)
Baguette slices (for serving)

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



Eggs In Purgatory image

Eggs In Purgatory is a classic Southern Italian dish that is perfect for brunch, lunch or even dinner! It's quick and easy and uses pantry staples. Eggs are perfectly poached in a hearty tomato sauce and served with crusty bread or even Naan. Delish!

Provided by Trish - Mom On Timeout

Categories     Breakfast     Main Course     Main Dish

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
23 ounces tomato sauce ((1) 15 ounce can plus (1) 8 ounce can)
1 ½ teaspoons Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (more or less to taste)
6 eggs
sliced crusty bread (toasted, or Naan, for serving)
chopped parsley (or basil for garnish)

Steps:

  • In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté for one minute.
  • Add the tomato sauce, Italian seasoning, onion powder, salt, pepper and crushed red paper flakes. Let these ingredients simmer together, uncovered, for 5 minutes.
  • Using the back of a large spoon, make six divots or wells in the sauce. Gently crack each egg into each hole.
  • Turn heat down to medium-low. Cover the skillet and let the eggs cook for 5 to 10 minutes or until the whites are set but the yolk is still runny (or to your desired of doneness.)
  • Sprinkle with fresh, minced parsley, optional, and serve warm with toasted bread or Naan.

Nutrition Facts : Calories 134 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 773 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SHRIMP IN PURGATORY



Shrimp in Purgatory image

This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta. Find a slow cooker version of this dish here.

Provided by Sarah DiGregorio

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 yellow or red onion, minced
Kosher salt and black pepper
8 garlic cloves, minced
1 teaspoon dried oregano
1/2 to 1 teaspoon red-pepper flakes, plus more for serving
1/2 teaspoon fennel seeds
2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
8 ounces roasted red peppers, drained and chopped (about 1 cup)
1 (14-ounce) can whole or crushed tomatoes
1 to 1 1/2 pounds peeled, deveined shrimp
2 scallions, thinly sliced
1 tablespoon capers, drained
1/2 cup grated Parmesan, plus more for serving

Steps:

  • Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
  • Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
  • Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

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

Tips:

  • To achieve the perfect soft-boiled egg, cook for 4 minutes at high pressure, then transfer immediately to an ice bath to stop the cooking process.
  • For a medium-boiled egg, cook for 6 minutes at high pressure, followed by an ice bath.
  • To hard-boil your eggs, cook for 10 minutes at high pressure, then transfer to an ice bath.
  • If you're using a multi-cooker, such as an Instant Pot, follow the manufacturer's instructions for cooking eggs.
  • To add extra flavor, add herbs, spices, or aromatics to the cooking water. Some popular additions include garlic, onion, bay leaves, thyme, and rosemary.
  • Eggs in purgatory is a versatile dish that can be served as a main course, appetizer, or side dish. It's also a great way to use up leftover pasta.

Conclusion:

Eggs in purgatory is a quick, easy, and delicious dish that can be made with a variety of ingredients. Whether you're looking for a simple weeknight meal or a hearty brunch dish, eggs in purgatory is sure to please everyone at the table. So next time you're craving a comforting and flavorful meal, give this recipe a try!

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