eggs in purgatory recipe bon appetit

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Pin On Eggs

Preheat oven to 375F.

. Pour tomato-artichoke sauce into 13 x 9 x 2-inch glass baking dish. In a large skillet heat the oil over medium heat. Add tomatoes and their juices as well as fresh herbs or dried herbs reserving about 1 tablespoon for garnish.

Using back of spoon make 8 evenly spaced indentations in sauce for holding eggs. Using back of spoon make 8 evenly spaced indentations in sauce for holding eggs. Add the tomato passata.

The trick is getting the eggs cooked so that the whites are set and the y. With that in mind Ive developed a recipe for eggs in purgatory a Southern Italian dish of eggs poached in spicy tomato sauce. Top with pepper and grated parmesan cheese.

Simmer 1 cup pasta sauce in a small skillet. When the sauce is ready crack 4 eggs and put them in the tomato sauce. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish.

Saute until onion is tender 10. Stir in next three ingredients onion - red pepper flakesand sprinkle with kosher salt. Crack in 2 eggs cover and cook until the whites set.

Preheat oven to 375F. Meanwhile cook potatoes in small saucepan of boiling salted water just until tender about 8 minutes. Remove the garlic and discard.

Crack 1 egg into. Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. Warm the olive oil in a large frying pan over medium high heat until it ripples.

Cut the half onion and let it sweat in hot olive oil. Make a quick soffritto. Cook eggs to desired doneness 2 to 3 minutes for set whites and runny yolks.

Add the garlic and cook stirring occasionally until golden about 1 minute. Add potatoes and capers to tomato-artichoke sauce. Stir in garlic and continue to cook until fragrant about 1 minute.

Remove from heat season eggs with salt and pepper and garnish with more cheese and torn. Carefully crack eggs into a large measuring glass then slip one at a time into tomato mixture spacing them evenly apart around the perimeter of the pan.

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