Eggs in Purgatory
Craving a dish that’s both comforting and packed with flavor? Look no further than Eggs in Purgatory—a classic North African dish that combines poached eggs and a spicy tomato sauce. This vibrant meal is not only quick and easy to prepare, but it also brings a punch of flavor that can brighten any morning or serve as a satisfying dinner option. With the right ingredients and a bit of love, you can create a dish that’s sure to impress. Let’s dive into this delightful recipe!
Why This Recipe Is Reliable
Eggs in Purgatory is a versatile dish that fits a variety of dietary preferences and can be customized to suit your taste. The blend of tomatoes and spices creates a robust sauce that complements the eggs beautifully. With just a handful of ingredients, you can whip up a meal that’s both hearty and healthy. This recipe is straightforward and forgiving, making it perfect for both novice cooks and seasoned chefs alike. Plus, it can be enjoyed any time of day—breakfast, brunch, lunch, or dinner!
What Goes In
- 1/2 teaspoon olive oil: For sautéing the onions and adding richness.
- 2 tablespoons minced red onion: Provides a sweet and mild flavor that enhances the sauce.
- 14.5 oz can petite tomatoes: The base of the sauce, offering sweetness and acidity.
- 2 tablespoons prepared Harissa: A North African chili paste that brings heat and depth. (I recommend Mina, but feel free to adjust to your spice preference!)
- 4 large eggs: The star of the dish, poached right in the sauce.
- Salt and pepper: To taste, enhancing all the flavors.
- 1 teaspoon fresh chopped parsley or chives: For garnish, adding a fresh touch to the final dish.
Before You Start: Equipment
- Skillet or frying pan: To cook the sauce and poach the eggs.
- Spatula: For stirring and gently moving the eggs.
- Measuring spoons: To measure out ingredients accurately.
- Serving spoon: For serving the dish with ease.
- Chopping board and knife: For preparing the onions and herbs.
The Method for Eggs in Purgatory
Step 1: Sauté the Onions
Start by heating the olive oil in a skillet over medium heat. Add the minced red onion and sauté for about 2-3 minutes until the onions are soft and translucent. This step builds a flavor base for your sauce.
Step 2: Add the Tomatoes and Harissa
Once the onions are ready, add the can of petite tomatoes along with the prepared Harissa. Stir well to combine all the ingredients. Bring the mixture to a simmer and allow it to cook for about 5-7 minutes. This allows the flavors to meld together beautifully.
Step 3: Season the Sauce
After simmering, taste the sauce and add salt and pepper according to your preference. Remember, the Harissa will add heat, so adjust the seasoning accordingly.
Step 4: Create Wells for the Eggs
Using the back of a spoon, create four small wells in the sauce. This is where your eggs will nestle in as they cook.
Step 5: Poach the Eggs
Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs cook for about 5-8 minutes, depending on how runny you like your yolks. Keep an eye on them to avoid overcooking!
Step 6: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle fresh parsley or chives on top for a pop of color and flavor. Serve immediately, making sure to scoop some of that delicious sauce along with the eggs onto each plate.
International Equivalents
- Harissa: A North African chili paste found in many Middle Eastern grocery stores.
- Petite tomatoes: Can be substituted with diced tomatoes or fresh tomatoes if preferred.
- Eggs: Typically chicken eggs are used, but quail eggs can also be a delightful twist.
If You’re Curious
This dish has roots in Italian cuisine, often referred to as “Uova in Purgatorio,” but it has been embraced by various cultures, each adding their unique spin. The beauty of Eggs in Purgatory lies in its adaptability; you can incorporate other ingredients like bell peppers, spinach, or feta cheese to further enhance the dish. Serve it with crusty bread or over rice for a complete meal that will satisfy your hunger and tantalize your taste buds.
Storing, Freezing & Reheating
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if necessary. While it’s best fresh, you can freeze the sauce (without eggs) for up to 3 months. When you’re ready to enjoy it again, thaw the sauce and follow the poaching instructions for fresh eggs.
Troubleshooting Q&A
What if my eggs break while poaching?
This can happen, especially if the eggs are cold from the refrigerator. To prevent this, let your eggs sit at room temperature for about 15 minutes before cracking them into the sauce. If they do break, don’t worry—just gently stir the sauce to incorporate the egg and create a delicious scramble!
Can I make this dish vegan?
Absolutely! To make a vegan version, simply omit the eggs and replace them with silken tofu or chickpeas for protein. You can also add more vegetables to the sauce to enhance the dish.
How can I adjust the spice level?
If you prefer a milder dish, start with less Harissa and gradually add more to taste. Alternatively, you can use a milder chili paste or skip it entirely and add spices like paprika or cumin for flavor without the heat.
What can I serve with Eggs in Purgatory?
This dish is traditionally served with crusty bread, which is perfect for scooping up the sauce and eggs. You can also pair it with a simple salad, roasted vegetables, or over a bed of rice or quinoa for a heartier meal.
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Final Thoughts
Eggs in Purgatory is a testament to how simple ingredients can come together to create something truly extraordinary. Its blend of flavors, textures, and colors makes it a perfect dish for any time of day. Whether you’re making it for yourself or serving it to friends and family, this recipe is sure to impress. So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious meal that brings a taste of North Africa right to your table.
With just a few steps, you can create a comforting and flavorful dish that warms the soul. So grab those eggs and let’s get cooking! Enjoy your culinary adventure with Eggs in Purgatory!
Eggs in Purgatory
Ingredients
Equipment
Method
- Start by heating the olive oil in a skillet over medium heat. Add the minced red onion and sauté for about 2-3 minutes until the onions are soft and translucent.
- Once the onions are ready, add the can of petite tomatoes along with the prepared Harissa. Stir well to combine all the ingredients and bring to a simmer for 5-7 minutes.
- Taste the sauce and add salt and pepper according to your preference.
- Create four small wells in the sauce using the back of a spoon.
- Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs cook for about 5-8 minutes.
- Once the eggs are cooked to your liking, remove the skillet from heat and garnish with fresh parsley or chives before serving.
Notes
- Serve with crusty bread to soak up the sauce.
- This dish can be made vegan by using silken tofu instead of eggs.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
