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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is NOT safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese; it's best to grate your own.

 

"If I have to spend time in purgatory before going to one place or the other, I guess I'll be all right as long as there's a lending library." -Stephen King

The refrigerator light goes on...

This is basically the Italian version of Shakshouka. (Or maybe Shakshouka is the Israeli version of Eggs in Purgatory?) Either way, it's at its core eggs poached in a tomato sauce.

While Shakshouka and its cousin, Green Shakshouka, is fairly time-consuming to make, this version uses canned diced tomatoes to shorten the cooking time. Use this recipe as a template to create your own variations with your favorite spices, from cumin and oregano (and maybe some chipotle) to move it south of the border or coriander, garam masala, and turmeric to take it Indian.

This makes a lovely brunch dish and arguably an even better dinner. Try serving it with some crusty bread spread with Roasted Garlic.


 

Eggs in Purgatory



Servings: 2 | Serving size: 1 egg with cheese and sauce

Cooking time: 45 minutes

This recipe can easily be multiplied, but you should use multiple pans.

1 tsp olive oil
3 large cloves garlic (minced)
1 large onion (finely diced)
2 15-ounce cans no salt added diced tomatoes
1/8 tsp. salt
to taste black pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried marjoram
1/4 tsp dried thyme
1 Tbsp capers (optional)
1 cup water
2 large eggs
2 ounces fresh mozzarella (cut into small cubes)
8 large leaves fresh basil (chiffonade)
1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in a large skillet over medium-high heat.

When the oil shimmers, add the garlic and sauté for 1 minute, stirring continuously.

Add the onion and cook for 4 minutes. Stir frequently.

Add the tomatoes, salt, pepper, basil, oregano, marjoram, thyme, capers, and water to the pan.

Stir well and adjust the heat so that the sauce simmers gently.

Simmer for 25 minutes. Stir occasionally.

Preheat the oven to 400°F.

Using a spoon create two shallow indentations in the tomato sauce. Each should be about 1/3 of the distance from the center of the pan so that there is space between the indentations and between the edge of the pan.

Gently crack each egg into an indentation.

Sprinkle the mozzarella evenly across the top of the sauce, but not on top of the eggs.

Place the pan in the oven and bake for about 8 to 10 minutes until the white of the eggs are set.

Remove and top with the basil and grated parmesan.

Serve immediately.

Nutrition Facts

Serving size = 1 egg with cheese and sauce

Servings = 2

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Amount Per Serving

Calories 253 Calories from Fat 123
% Daily Value
Total Fat 13.5g 20%
    Saturated Fat 6g 30%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 209mg 70%
Sodium 415mg 18%
Total Carbohydrates 17g 6%
    Dietary Fiber 4g 15%
    Sugars 8g
Protein 17g
Vitamin A 10% Vitamin C 40%
Calcium 15% Iron 20%
Vitamin K 27mcg Potassium 557mg