Spicy Eggs in Purgatory. Sprinkle the whole dish with salt and pepper. Spicy Eggs In Purgatory is a peppery, savory Italian dish Uova Piccante In Purgatorio. The eggs cook in a rich seasoned tomato sauce laced with Parmesan cheese.
Eggs in Purgatory – Eggs poached in a quickly made tomato, garlic, and basil sauce. Perfect supper for one or late night indulgence. Not long ago, I found myself home alone at supper time, a very rare occurrence. You can have Spicy Eggs in Purgatory using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Spicy Eggs in Purgatory
- It’s 8 links of hot Italian sausage.
- It’s 1 of onion, sliced.
- You need 5 cloves of garlic, minced.
- Prepare 1 can of diced tomatoes.
- It’s 1/2 cup of water.
- Prepare 6 of eggs.
- You need of Sprinkle salt.
- You need of Sprinkle black pepper.
BeeBop was out of town on a business trip and I'd had a very busy day so I didn't really want to cook anything too complicated. Spicy shakshuka (also known as eggs in purgatory) are perfect for a weeknight meal. This farmers' market near my house sells fresh eggs. Eggs in purgatory is a meal made for brunch!
Spicy Eggs in Purgatory instructions
- Remove casing from sausages and sauté in a pan, breaking up pieces as necessary…….
- Next add your sliced onion and minced garlic, sauté for several more minutes……
- Add your can of diced tomatoes and water, bring all to a boil…..
- Make 6 indentations in the mixture, then carefully place 1 egg into each indentation, sprinkle eggs lightly with salt and pepper…….
- Cover pan with lid and cook on low heat until tops of eggs turn white…..Then remove from heat……
- Serve with some toasted bread and enjoy 😉!.
It's made with humble ingredients but packs bold flavor. A spicy, slightly sweet tomato sauce is simmered with white beans and whole eggs for a hearty, nutritious, gluten-free meal fit for a feast. Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you'll smell it!).