Eggs In Purgatory
We eat a lot of eggs in my house. For breakfast, lunch AND dinner! They’re a great way to add in extra veggies and use up leftovers! Which is exactly what I do with my “cheating” version of eggs in purgatory!
Of course you can start from scratch and make the sauce, but really, who has that kind of time on a weekday morning? Not me. No, I grab my leftover sauce/gravy (argue about it on your own time!) and gently heat it up in my pan. While at the same time preheating the oven - because again, I just think it’s easier that way. Once I’ve got some bubbles going, the eggs go in! Season everything with a little salt and pepper and pop it into the oven!
For runny yolks, only leave them in there for 5-8 minutes. Want things cooked through - go with 10-12. And of course, you’re always better off pulling them out sooner rather than later. You can always put them back in, but you can’t un-cook them! You can also fully cook the eggs on the stovetop. Simply cover the pan and keep it over low heat until the whites are set and yolks are cook to your desired consistency. That’s the more traditional way.
Some of you may be wondering what the difference is between eggs in purgatory and shakshuka - another Mediterranean poached egg dish. They’re incredibly similar - the difference is really flavors. Eggs in purgatory have very Italian based flavors (garlic, basil, parsley), while shakshuka is a touch more Middle Eastern; with flavors of cumin, paprika/red peppers, cayenne and nutmeg. But the two side by side show how food and culture are so closely tied. Clearly they’re the same concept - simply changing flavors as the idea spread and different people put their own touch on the dish. It’s a great example of how we’re all tied together through our tables!
Check out my video and use the recipe below - and as always - add your own special touch!
Buon Appetito!
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Eggs In Purgatory
Serves 2
2 C. marinara sauce
4 eggs
chopped fresh basil and/or parsley
salt & pepper
6-8 crostini, for serving
Heat an 8-9 inch oven-safe pan over medium heat. Preheat the oven to 350°. Add the marinara sauce to the pan heat until bubbles begin to form around the edges.
Use the back of a spoon to create a small well. Crack one egg into the well. Repeat with remaining eggs.
Season the entire dish with salt and pepper. Place the entire pan in the oven. Bake for 5-8 minutes, or until whites are set. Bake longer for a more set yolk (8-10).
Top the dish with chopped fresh herbs and serve with crostini.