Breakfast for dinner. I love it. My husband – not so much. Until now. It took some convincing. Even though he is full-blooded Italian, he thought sauce and eggs together sounded like a bad idea, but seeing (and tasting) is believing.
I was inspired to make this meal by a NY Times recipe, but the dish has its roots in a classic Southern Italian dish called “Uova al Purgatorio”. My version is a quick, easy spin on the classic, for those of us that don’t have as much time as we wish for cooking, but love to eat delicious, healthy food.
Uova al Purgatorio (Heather’s Quick version)
- 4 free-range, organic eggs
- 1 jar tomato sauce (use whatever you have – I used Emeril’s Tomato-basil Sauce)
- Salt & pepper
- Thick slices of Ciabatta bread (toasted)
- Parmesan cheese
Directions:
Pour tomato sauce into a large skillet. Heat sauce to a good simmer. Break each egg carefully into a cup and gently slide individual eggs into simmering sauce. Space eggs evenly apart with as much room as possible between them. Cover the pan and keep on a medium to low simmer. My pan has a clear glass lid, which is very helpful. Watch the eggs carefully. As soon as they are set, but still slightly yellow (pale yellow showing through the white), they are ready. If this doesn’t happen in 3-4 minutes increase the heat. Too much heat will prevent that creamy, dreamy, yolky center though, so don’t use high heat. Immediately remove the pan from the heat and season with salt, pepper and freshly grated parmesan cheese. Serve over sliced, toasted ciabatta bread (also tastes great on English muffins).
This time, I served it with pan roasted asparagus and turkey sausage breakfast links (have to include meat for hubby).
ROC FOODIES 