Easiest Way to Make Eggs in purgatory

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. Crack one egg into each well and cover skillet. Shakshuka Eggs in Purgatory Haiku: "There was too much sauce but it tasted freaking great.

Just store the leftovers in a glass, airtight container. Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. So it may not have vampire fangs or ghosts or monsters, but the name itself makes this perfect for Halloween, right? You can have Eggs in purgatory using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Eggs in purgatory

1. 1 of onion, chopped.
2. 3 of Italian sausages, casings removed.
3. 3 cloves of garlic, chopped.
4. 1/4 tsp of dried chilli flakes.
5. 1-19 oz of can whole tomatoes.
6. 1 tbsp of honey.
7. 4 of large eggs.
8. 1/4 cup of grated parmesan.
9. of Fresh Italian parsley, chopped for garnish.

Yes - it's quite the name. Eggs in Purgatory - Eggs poached in a quickly made tomato, garlic, and basil sauce. Eggs in Purgatory is a classic recipe that, for some reason, I had never gotten around to trying. With that in mind, I've developed a recipe for eggs in purgatory, a Southern Italian dish of eggs poached in spicy tomato sauce.

Eggs in purgatory instructions

1. Add a splash of olive oil to a medium non-stick pan on medium-high heat. Add the onions and fry 2 minutes until softened..
2. Crumble in the sausage and fry until fully cooked and browned, about 5 minutes. Add the garlic and chilli flakes and continue frying 1 minute..
3. Add the canned tomatoes and honey. Let simmer until the tomatoes burst open and the sauce reduces and thickens slightly, about 10 minutes..
4. Carefully lay the eggs into the sauce. Sprinkle a pinch of salt onto them, then turn the heat down to medium and cover the pan. Let cook for 5 minutes. Top with grated parmesan and parsley, and serve with toasted buns..

Eggs in Purgatory is one of those recipes that I consider to be a lost classic. I absolutely adore these Eggs in Purgatory though, done up in a bed of thick and spicy creole tomato sauce. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise. Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge.

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