Eggs in Purgatorio
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
1-2
ingredients
-
for two eggs
- 1 tablespoon olive oil
- 1⁄4 teaspoon minced garlic or 1/4 teaspoon garlic powder
- 1 teaspoon chopped onions or 1 teaspoon dried onion flakes
- 1 tomatoes, diced
- 1⁄4 1/4 cup a little less tomato paste or 1/4 cup pasta sauce
- 1 pinch chopped fresh basil or 1 pinch dried basil
- 1 1 pinch dried parsley or 1 pinch dried Italian seasoning
- 1 dash hot sauce, any kind
- 2 eggs, room temp is best
- 2 slices toast
- salt and pepper
directions
- Take the eggs out of the refrigerator to come to room temperature. In order to slide them into the tomato mixture easily, crack each egg into a liitle bowl or cup.
- Dice a fresh tomato. Add the basil, parsley, or Italian seasoning, and the tomato puree, paste or pasta sauce,, stir.
- While the tomato mixture is sitting, sautee the chopped onion in the oil until transluscent, add the garlic and sautee for a moment. Add the tomato mixture and heat it up.
- Make a well for each egg, though not to the bottom surface of the pan or the eggs might stick. Slide each egg into a well. Turn the heat to low. I put a lid on the pan, a glass one so I can watch the patterns appear of ragged edges of the eggs and the bubbling of the tomato mixture that gives this dish its name.
- Let the eggs poach until the whites are opaque, testing the center area of whites for doneness without breaking the yolk. The time it takes depends on how cold the eggs were and how high the heat is,, probably 4 - 8 minutes.
- Lift the eggs out with a good sized spatula thingy to get the whole thing in one piece, and either place it on toast, which I do, or have the toast on the side.
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RECIPE SUBMITTED BY
I minored in anthropology in college, and food is part of a culture,, so I'm interested in various ethnic foods. I'm on a restricted diet, however, and I'm not a great chef,, so I look for simple dishes without milk products, too much hot spices, grease, and now I've been diagnosed diabetic too!
Quite a challenge sometimes to work out a menu for myself, within my budget too! So I've come here to see if I can find, and share, interesting foods and menues.
I am more familiar with American cowcountry foods, some Polish foods, Caribbean cuisine. Asian food is low sugar and no dairy, though there are exceptions. I've had the privilege to sample foods from Kenya, Korea, Ethiopia, Soul food. I want to taste the world! My family has had, at one time, enough land to have a large garden, fruit trees, berry bushes, rabbits, and a couple of Bantam chickens. I don't have that at the moment, but I do grow some herbs in pots inside. Fresh herbs are not only tastier but cheaper than dried.