Eggs in Purgatory
User Reviews
5
Eggs in Purgatory
Description
This dish starts by frying finely chopped garlic, fresh red chili, fennel seeds, and smoked paprika in olive oil until aromatic. Canned chopped tomatoes and tomato paste are added and simmered until the sauce thickens slightly, seasoned with salt and black pepper.
Eggs are poached separately in gently heated water to maintain tender whites and creamy yolks, then nestled into the warm sauce just before serving. Fresh parsley scattered over adds brightness. The recommended accompaniment is toasted, olive oil-brushed ciabatta, with a crisp texture to balance the saucy eggs.
Adjust the chili heat to taste using fresh chilies or red pepper flakes. Fresh, high-quality tomatoes enhance the sauce deeply. Poaching eggs in water requires very fresh free-range eggs for best texture and flavor.
This dish suits a brunch or light dinner where the balance of spicy, earthy sauce and soft eggs makes a comforting, flavorful meal.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic , finely chopped
- 1/2 red chilli finely chopped, fresh
- 1 tsp paprika
- 1 tbsp fennel seeds
- 15 oz (400g) tomato canned, chopped
- 1 tbsp tomato paste
- 4 egg free range
- salt
- black pepper
- parsley for garnish, fresh
Instructions
- Heat a little olive oil in a large pan and add the garlic, chilli, fennel seeds, and paprika, fry for a few seconds until fragrant.
- Add the canned tomatoes, tomato paste and a little water, stir to combine and let it simmer for 8-10 minutes until reduced and thickened slightly. Season well with salt and pepper.
- Once the sauce is ready you can start the eggs, make sure to keep the sauce on a low heat or warm up just before serving.
- Meanwhile, bring a large pot of water to a boil and crack the eggs into individual ramekins (or do one at a time).
- Turn the heat off the water so it's no longer boiling and carefully drop the eggs one by one into the water. The best way to do this is to lower the ramekin enough so the edge is touching the water then drop it in.
- Let the eggs poach in the water for 4-5 minutes then remove with a slotted spoon and pat with kitchen paper to remove excess water. Add the eggs to the warm sauce and serve with toasted ciabatta slices and scatter over fresh parsley.
To Poach The Eggs In The Sauce
- You can also poach the eggs in the sauce if you prefer. To do this cook the sauce as instructed above for 2-3 minutes until piping hot then make four wells in the sauce, crack the eggs into the wells and partially cover for 5 minutes or until the whites are cooked and yolks still runny.
Notes
- Use the freshest free-range eggs for poaching to achieve firm whites and rich yolks.
- Toast ciabatta slices brushed with olive oil in a hot griddle until crisp and slightly charred, then season with salt.
- Adjust chili heat easily by adding more or less fresh chili or substituting red pepper flakes.
- High-quality canned tomatoes affect the flavor significantly; select premium brands when possible.
- Season each egg yolk with salt and pepper after cooking to enhance taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 248mg | 10% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 78mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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