Best Eggs In Purgatory Recipes

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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.

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

EGGS IN PURGATORY



Eggs in Purgatory image

Provided by Scott Conant

Categories     main-dish

Time 3h

Yield 1 serving, plus additional tomato sauce

Number Of Ingredients 16

1/4 cup olive oil
1/2 pound onion, finely diced
5 cloves garlic, finely sliced
Chile flakes, as needed
Pinch dried oregano
42 ounces canned plum tomatoes, pureed with a hand blender
1 1/2 tablespoons chipotle adobo sauce
2 large sprigs fresh basil
Kosher salt
1 tablespoon white vinegar
2 large organic eggs
Fresh basil, cut into chiffonade, for topping
Flaky sea salt, such as Maldon, for sprinkling
Grated Parmesan, for topping
Olive oil, for drizzling
2 slices grilled bread

Steps:

  • For the tomato sauce: In a pan over medium heat, add the olive oil, onions and garlic. Sweat until soft and tender, about 10 minutes. Add the chile flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.
  • For the eggs: Bring 3 inches of water and the vinegar to a low simmer in a straight-sided skillet. Break each egg into a ramekin or small bowl. Gently slide each egg into the simmering water. Use a slotted spoon to gently form the egg whites into a round shape. Turn off the heat, cover and cook for 3 minutes for a soft-set yolk. Remove from the water using a slotted spoon to a paper towel-lined plate.
  • Preheat the oven to broil.
  • Transfer about 1/2 cup of the hot tomato sauce to a small cast-iron pan or ovenproof baking dish and mix with a little of the basil. Make a slight well, leaving a light covering on the bottom. Carefully transfer the poached eggs to the well. Season with a pinch of sea salt. Top with Parmesan, additional basil and a drizzle of olive oil. Broil until the sauce is bubbling and the top of the eggs are just set, about 2 minutes. Serve with grilled bread.

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