Eggs in Purgatory

From Cook's Country | February/March 2016

Why this recipe works:

This popular Italian American dish of quivering eggs poached directly in a spicy red sauce is equally as good for a meatless supper as it is for breakfast. We let the sauce thicken slightly and then take the pan off the heat. Before adding the eggs to the pan one at a time, we use a rubber… read more

This popular Italian American dish of quivering eggs poached directly in a spicy red sauce is equally as good for a meatless supper as it is for breakfast. We let the sauce thicken slightly and then take the pan off the heat. Before adding the eggs to the pan one at a time, we use a rubber spatula to clear 2-inch-long wells in the sauce to hold the eggs (exposing the skillet bottom). To evenly fit all eight eggs in the pan, we place seven eggs around the perimeter of the pan and one in the middle. Covering the skillet and cooking the eggs over medium heat helps start setting the whites; then, a flash of enveloping heat from the oven finishes the whites while leaving the yolks silky.

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Serves 4

Our preferred brands of canned crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater. This dish should be a little spicy, but if you’re averse to heat, we’ve provided a range for the red pepper flakes. When adding the eggs to the sauce, take care to space them evenly so the whites don’t run together.

Ingredients

Detail sfs eggs in purgatory 34
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