Best Eggs Napoli Aka Monday Morning Eggs Recipes

EGGS NAPOLI AKA MONDAY MORNING EGGS

Steps:

• Spray a large skillet with Pam.
• Melt the butter using a low flame.
• If the potatoes are not already sliced, slice them prior to melting the butter.
• Add the potatoes and cook for about 3 minutes in the butter.
• Add salt and pepper to the potatoes.
• Increase the flame and add 1 and 1/4 cup of sauce and stir.
• When the sauce is heated crack the eggs into the skillet. I always push the potatoes and sauce around to make room for the eggs to hit the skillet directly and not land on potatoes or sauce. I also always drop the eggs so that they are not touching one another.
• Cook the eggs until desired doneness (I flip mine gently to cook both sides.).
• When the eggs have a few minutes left drizzle the remaining sauce over them and add some grated cheese.
• Yummmmm!
• (I always use sauce that was made with fresh garlic and contains basil.).

EGGS IN PURGATORY RECIPE

Steps:

• Finely chop onion and garlic.
• Heat oil in skillet and add the onion.
• Gently fry the onion until translucent and cooked through.
• Add the garlic and cook for another minute or so.
• Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
• Add tomatoes, chilli flakes and salt to the skillet.
• Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
• Take the skillet off the heat and make four little indents for the eggs.
• Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
• Return skillet to a medium heat and cover with a lid.
• Cook for 6-8 minutes or until eggs are cooked to your liking.
• Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.

EGGS IN PURGATORY

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.