Eggs in Purgatory
Servings: 2 | Total Time: 25 – 30 minutes
1 red onion,
2 cloves of garlic
4oz olive oil
1 red bell pepper
1 green bell pepper
¼ lb nduja or sopressata (spreadable)
1 lb chopped tomatoes
2 Tbsp red wine vinegar
4 large, free range eggs
A few chopped parsley leaves
rubber spatula/wooden spoon
salt, pepper & oil
● Preheat oven to 400°F
Prepare your mise en place:
● Thinly slice Red Onion
● Thinly slice Green pepper
● Thinly slice Garlic
● Crack and Separate 4 eggs (careful not to break yolks)
● Roughly Chop Parsley
● Sweat onions & Garlic in an oven-safe large saucepan over medium-high heat until translucent.
● Add red & green bell peppers and cook until soft.
● Add in the Nduja and stir into the vegetables until it is cooked and broken up, and the contents of the pan turn a burnished red color.
● Deglaze the bottom of the pan with Red Wine Vinegar and add Chopped Tomatoes, reduce heat to medium. Simmer for 5-10 minutes or until the tomatoes are slightly less acidic and more savory.
● Once the sauce reduces and thickens slightly, remove it from heat.
● Create 4 indents within the sauce and drop eggs into the indented spaces. Cover with a lid or foil and place in the oven and allow to bake for 3-5 minutes or until the egg whites have fully cooked through and are opaque and firm. Remove from the oven once eggs are cooked.
Step 4: Plate your dish
● Using a serving spoon, remove eggs & Sauce and spoon onto a plate. Eat with toast, bread, or crackers.