Sunday, March 17, 2013

currently cooking: eggs in purgatory

The fastest way to S's heart is to serve him Eggs in Purgatory as a part of a surprise Sunday brunch.

A favorite brunch dish from our college restaurant, we've sorted out a way to replicate the delicious, briny taste of the Italian inspired egg dish.

We based our recipe on Mario Batali's Uova in Purgatorio recipe (click here to access it), but made a few tiny tweaks to keep it true to the taste we missed from our college days.

True to Batali's recipe, we started off cooking together the onions, then tomatoes and olives, in a dutch oven on the stove top. We added capers and red pepper flakes simmering and thickening the sauce. Next, we cracked the eggs on top.

Batali's recipe calls for finishing up the dish on the stove top, but we took advantage of the oven and instead broiled the entire dish for 5-7 minutes. This really firmed up the eggs, making them nice and crisp around their edges. Topped with freshly grated parmesan and chopped basil, this dish was ready to enjoy.

Know before you make? This meal is so delicious that a dozen eggs might not go as far as you think for larger parties! We served with crispy bread to help soak up the sauce.

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