Best Eggs In Purgatory With Salami Recipes

EGGS IN PURGATORY

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.

SPICY EGGS IN PURGATORY

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 WITH SAUSAGE

Steps:

• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes.
• Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil.
• Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper.