Monday, June 8, 2009

Eggs Poached in Tomato Sauce

Or Eggs In Purgatory... Uova in Purgatorio (Italian)... Shakshuka (Middle Eastern)... all pretty much the same... Eggs Poached in Tomato Sauce.

I'm not sure where this caught my eye, but I really wanted to try it.

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For this you just need your favorite marinara sauce, eggs, toast and cheese.

My family used to be up for trying pretty much anything. Lately, they've been getting a little pickier.

Sunday morning when I asked who'd like to try this, I got no takers.

Since this ended up being just a serving for one, I didn't want to make a batch of sauce just to poach one egg. I decided to finish off some smooth tasty pizza sauce I had in the fridge.

I still wanted it chunky, so I cut up some grape tomatoes and mushrooms and tossed them in.
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I also added a pinch of crushed red pepper and let it simmer.
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Then I cracked the egg into bowl, being careful not to break the yolk.

And added it to the simmering sauce.
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Now, here I meant to sprinkle them with Parmesan cheese and I totally forgot!

Simmer your eggs for 3 to 5 minutes... depending how cooked you want your egg yolks.

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I served this on toast rubbed with garlic.

Since I've been watching what I each, I only had small, pretty thin bread on hand.
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Next time, I'd opt for a thicker cut, crusty toast!

With a large spoon gently scoop the egg and some sauce onto your waiting toast.

I was also a bit flustered when I realized I'd forgotten the Parmesan and grabbed a 2% Italian 3 cheese blend from the fridge and sprinkled it on.
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Then I melted it with my creme brulee torch. =)
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Garnish with a little flat leaf parsley and it's time to eat!
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This was really good. And after seeing it, Jon decided it might not have been so bad after all.

Next time, I'll definitely use a spicy, chunky marinara sauce. I'll also use nice thick cut, crusty toast... and freshly grated Parmesan!

It would also be really good served over cooked pasta or creamy or baked polenta.

I will be making this again in the near future!

12 comments:

Cathy said...

Love eggs in purgatory! Great call with the creme brulee torch - any time I get to torch something I'm happy :)

Danielle said...

I've never heard of eggs in purgatory. Wow...how did the tomato sauce affect the flavor of the poached egg? I love love love poached eggs! And the idea of it on a thick crusty toasted bread....YUM!!!

Bob said...

I remember reading about that a while ago, but I can't remember where either. Heh. Looks fantastic! I have forgotten about it, but now I'll need to make it asap.

Culinary Alchemist said...

Oh My!!!! That looks absolutely delicious!!!! AND you even got to play with fire! Awesome!!

Lara said...

It looks like something my family would enjoy watching me make as much as they enjoyed eating it. I'm impressed that you have a creme brulee torch!

girlichef said...

Oh man, this sounds awesome. I definitely would have taken you up on this!! Think I'll have to try this.

Donna-FFW said...

Eggs in purgatory is one of my favorite things. Now Ive got a hankering for it.

Michele said...

This has been at the top of my list for a while! I've seen so many people do it and I've never had it. But it combines all things that I love. I just kept thinking that eggs in sauce would be weird until I remembered that my grandmother used to throw some whole hardboiled eggs into her sauce from time to time. I'm definitely going to try it. Thanks for posting and reminding me!

Joelen said...

Wow - this looks amazing and reminds me of a jazzed up "toad in the hole" which I love having for breakfast. (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking! :) )

♥peachkins♥ said...

This is mouthwatering..

teresa said...

Mmmm, I've never had this, but it looks wonderful!

Kevin said...

I like the sound eggs poached in tomato sauce.