Monday, September 21, 2009

Eggs in Purgatory

Here's a picture of one of my favorite weeknight dinners.  It's quick, easy, and delicious and I highly recommend you give it a try.   The dish is commonly called "Eggs in Purgatory" (I've seen it written up on, but maybe it should be called "Eggs in Heaven"???  Serve it with salad and a cold beer.

1. Saute some chopped onion in butter and olive oil with salt and pepper until slightly softened
2. Add garlic and red pepper flakes to taste
3. Deglaze the pan with the leftover white wine you have in your fridge (optional)
4. Add a few whole peeled tomatoes (San Marzano preferable) from the can --- I crush these right in my hand (carefully so you don't squirt on yourself!) right over the saute pan.
4. Flavor again with salt and pepper
5. Bring to a slow boil
6. Stir and crack eggs carefully right into the bubbling mixture
7. Cover and cook for a few minutes
8. Check frequently to see when the eggs are done. Cook the white, but leave the yellow runny and delicious.
9.  Meanwhile slice a good baguette long ways on your plate.
10.  Spoon the eggs onto the baguette when cooked.  
11.  Cover with the tomato sauce mixture from the pan
12. Cover with lots of fresh pecorino or parmagianno reggiano cheese and fresh chopped basil and parsley!

**Notes: As always, ingredient quality is critical.  Go for the good stuff. Great bread, eggs, olive oil, salt, pepper, and this meal will really sing!  This recipe also makes for lots of good substitutions depending on what you've got in the fridge (e.g., Brioche for baguette, etc.).

Let me know how it goes.