"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 11-10-2004, 08:46 PM   #1
Senior Cook
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Eggs in Purgatory

Absolutely delicious, I like it best with garlic:

Chef Rocco Dispirito

Serves 4

1/4 cup extra virgin olive oil
6 cloves garlic, smashed
2 teaspoons chili flakes
5 teaspoons red wine vinegar
1 large can (28 ounces) whole peeled plum tomatoes
4 whole basil leaves
2 teaspoons salt
8 extra large eggs or 12 medium eggs
Parmigiano-Reggiano, grated to taste

Make a chunky tomato sauce: Heat the olive oil in a large oven-proof skillet, over medium heat. If you do not have a very wide skillet, divide the ingredients among 2 smaller skillets. You will need enough surface area to poach all the eggs. Add the smashed garlic. Stir and further crush the garlic with a spoon or spatula until it is light brown and tender and has broken down somewhat. Lower the heat if the garlic is getting toasted. Add a pinch of chili flakes and the vinegar.

Preheat the oven to 400 degrees.

Pour the tomatoes into a strainer over a bowl to strain out extra liquid, or pick the whole tomatoes out of the can with a spoon. Chop the tomatoes into a few pieces each and add them, two of the basil leaves, and the salt to the pan. Bring it up to a simmer, then lower the heat and simmer for 30-45 minutes, stirring occasionally to make sure the bottom is not sticking. Lower the heat again if the sauce is boiling. It should be chunky, but if it seems extremely thick, add 1/4 cup of water.

Turn off the stovetop heat. With a rubber spatula or a spoon, smooth the top of the sauce, making sure it is level. Crack the eggs onto the surface, separated from one another. Put the casserole into the oven for about seven minutes, or until the eggs have set. Remove and top with grated parmigiano, chili flakes, and the other two basil leaves, torn by hand. Spoon out the eggs, careful not to break the yolks, and serve with toast.

debthecook is offline   Reply With Quote
Old 11-13-2004, 06:47 AM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
This sounds like a keeper. Can't wait to try it. :)
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
The Perfect Hard Boiled Egg Catseye Eggs, Cheese & Dairy 3 05-07-2005 11:21 AM
Scotch Eggs Ishbel Eggs, Cheese & Dairy 25 01-23-2005 11:23 AM
Raw Eggs - Newbie thoughts... will Eggs, Cheese & Dairy 6 10-13-2004 07:21 PM
Which kind of eggs to buy? Anonymous Eggs, Cheese & Dairy 8 10-06-2004 03:13 PM
Green Eggs and Ham Breakfast Sandwich Filus59602 Breads, Pizza & Sandwiches 1 11-25-2003 07:03 PM

All times are GMT -5. The time now is 08:32 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.