Eggs in Purgatory are as you might have guessed from the photo and name are eggs that are poached in a fiery tomato sauce. These aren’t the most photographic eggs in the world but what they lack in appearance they certainly make up for in flavour. As a quick shortcut here, I use spicy Chorizo sausage to impart a lot of flavour with very little work. You can if you want things a lot milder use a sweet smoky paprika chorizo instead of a spicy one and adjust heat level with dried chilli flakes and you can also cut out the meat factor altogether by removing the sausage and using just the chilli, garlic, tomatoes and sea salt which is tasty enough.
I most often make these when I get in and am famished and need something quick. The whole dish from beginning to end only take about 8 minutes. It is so good with hunks of good bread to dip in and scoop out the fiery sauce and runny eggs with. Sourdough, flatbreads or any other favourite will do.
AuthordanieldiverEggs poached in a hellishly fiery tomato sauce, perfect at any time of day but particular good when you need a little fire in your belly.
Heat a small cast iron skillet or other heavy based pan than is safe to put under the grill. Whilst the pan is heating cut the Chorizo into fat disks then quarter each disk. Add to the now hot skillet along with the oil and stir until it begins to omit it's oil into the pan. (At this stage you can add the chilli flakes if you like it very spicy or leave out for a slightly milder or for very mild use a sweet smoky paprika sausage instead.)
Pour in the can of chopped tomatoes, mince in the garlic using a micro plane and add half the parmesan. Allow to simmer until reduced slightly and sauce is thick enough that you can make two hole in that will take the eggs with a wooden spoon.
Crack the eggs into the holes and let cook for 2 - 3 minutes. Sprinkle over the remaining parmesan and sprinkle the yolks with sea salt before transferring to a hot grill to cook the top side for a further 2 minutes or until eggs are cooked to desired consistency.
Serve straight away with some good bread to dunk into the yolks and fiery sauce.
Ingredients
Directions
Heat a small cast iron skillet or other heavy based pan than is safe to put under the grill. Whilst the pan is heating cut the Chorizo into fat disks then quarter each disk. Add to the now hot skillet along with the oil and stir until it begins to omit it's oil into the pan. (At this stage you can add the chilli flakes if you like it very spicy or leave out for a slightly milder or for very mild use a sweet smoky paprika sausage instead.)
Pour in the can of chopped tomatoes, mince in the garlic using a micro plane and add half the parmesan. Allow to simmer until reduced slightly and sauce is thick enough that you can make two hole in that will take the eggs with a wooden spoon.
Crack the eggs into the holes and let cook for 2 - 3 minutes. Sprinkle over the remaining parmesan and sprinkle the yolks with sea salt before transferring to a hot grill to cook the top side for a further 2 minutes or until eggs are cooked to desired consistency.
Serve straight away with some good bread to dunk into the yolks and fiery sauce.
Yum
Although a chef I worked for always said that presentation was 90% of the battle, as for taste, I never judge a meal on looks!!
I think it is 90% of the battle for professional chefs. They are paid to present us with elaborate and good tasting food but as a home cook flavour is everything and if it looks good too that’s a bonus I think some of the most comforting foods stews and casseroles etc. Don’t take the best photo but are sheer heaven to eat.
Exactly my point!