EGGS IN PURGATORY (SHAKSHUKA)
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
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
SPICY EGGS IN PURGATORY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
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
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer., Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.
Nutrition Facts : Calories 255 calories, Fat 14g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 676mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
EGGS IN PURGATORY
It's unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper. Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes. However, feel free to leave them out.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, weeknight, one pot, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 5 grams, TransFat 0 grams
MEXICAN EGGS IN PURGATORY
Categories Egg
Number Of Ingredients 8
Steps:
- Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
- In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
- To serve, heat some of the salsa verde, and top with fried eggs, cotija cheese and extra scallions.
EGGS IN PURGATORY
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
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MEXICAN EGGS IN PURGATORY RECIPE
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5/5 Total Time 30 minsAuthor Grace Parisi
- Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
- In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
- Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.
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