Best Eggs In Purgatory Nyt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED EGGS WITH BEANS AND GREENS



Baked Eggs With Beans and Greens image

Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.

Provided by Colu Henry

Categories     brunch, dinner, weekday, weeknight, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound sweet or spicy Italian sausage, casings removed (optional)
1 medium yellow onion, thinly sliced
1 (15-ounce) can chickpeas or white beans, drained and rinsed
2 garlic cloves, finely chopped
Kosher salt
1 (28-ounce) can whole tomatoes, gently crushed by hand
4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
6 large eggs
Black pepper
2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
Grated cheese, such as pecorino or Parmesan, for serving (optional)

Steps:

  • Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
  • Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
  • Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams

EGGS IN PURGATORY (SHAKSHUKA)



Eggs in Purgatory (Shakshuka) image

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper - cored, seeded and diced
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon ground cumin
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can chopped green chiles, drained
½ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs large eggs
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F.
  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 21.7 g, Cholesterol 279 mg, Fat 18.4 g, Fiber 5.4 g, Protein 13.8 g, SaturatedFat 3.8 g, Sodium 1034.9 mg, Sugar 4 g

EGGS IN PURGATORY



Eggs in Purgatory image

Provided by Christine Muhlke

Categories     dinner, project, sauces and gravies, main course

Time 5h15m

Yield Serves 4 to 6

Number Of Ingredients 21

Chestnut Polenta With Ragù alla Napoletana
Eggs
Ricotta Salata
Lardo
1 pound boneless pork shoulder, cut into large chunks
8 ounces pork belly, cut into large chunks
Kosher salt
1/2 cup extra-virgin olive oil
1 red onion, peeled and halved
2 28-ounce cans San Marzano
whole peeled tomatoes and their juices
8 ounces prosciutto, cut into large chunks (see notes)
1 cup coarse-ground polenta
Kosher salt
1/4 cup chestnut flour (see notes)
Freshly ground black pepper
Handful of basil leaves
4 to 6 eggs
Extra-virgin olive oil
Chunk of ricotta salata
4 to 6 thin slices of lardo (optional) (see notes)

Steps:

  • The day before, prepare the meats for the ragù: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight.
  • Make the ragù: Place the olive oil in a large, heavy pot over medium-low heat. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally. Remove the onions.
  • Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently. Reduce heat and cook at a very low simmer for 4 hours. Remove from heat and let cool.
  • Remove the meats from the sauce and set aside for another use (added to leftover ragù, they're great over pasta). Season ragù to taste with salt.
  • Make the polenta: In a medium pot, combine the polenta, 4 cups water and 1 teaspoon salt. Bring to a boil and whisk continuously until the mixture comes together. Lower heat to a simmer and stir often with a wooden spoon until tender, about 30 minutes. Stir in the chestnut flour and cook for 3 minutes. Season with salt and pepper. Remove from heat and cover.
  • In a large sauté pan, combine 3 cups of the ragù, the basil and 1/2 cup water. Bring to a gentle boil over medium heat. Crack the eggs and distribute them evenly on top of the ragù. Give the pan a shake to ensure that the eggs do not stick to the bottom, cover with a lid and cook until the eggs have set, 5 to 10 minutes.
  • Divide the polenta among warm bowls. Scoop up an egg with some ragù and place on the polenta. Drizzle the eggs with olive oil, grate ricotta salata over the top and garnish with a slice of lardo, if using. Serve immediately.

Related Topics