Denzel Washington 7/4/20
And this looks like something I have to try:
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| Credit: https://leitesculinaria.com/21020/recipes-eggs-in-purgatory.html |
Eggs in Purgatory
From
Chef Joanne Weir, star of Plates & Places on PBS
With
a can of tomatoes and a few eggs, this hearty meal is less than 30 minutes
away. Some know the dish as Shakshuka but Italians call it Uova in Purgatorio,
or Eggs in Purgatory, and Weir's many travels to the Boot to film her
award-winning PBS series inspired her version. “We are kind of in a purgatory
now,” Weir says. “This dish is perfect for breakfast, lunch or dinner, served
along with some focaccia or other rustic bread.” The following recipe serves
two.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 ounces of bacon, cut into 3/4-inch pieces
- 1 small red onion, minced
- Pinch of crushed red pepper
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 2 1/2 cups canned Italian plum tomatoes, peeled, seeded and chopped
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup finely grated Parmigiano cheese
- Toasted bread or focaccia
1.
Preheat an oven to 400°F.
2.
Warm the olive oil in a medium frying pan over medium-high heat and add the
bacon. Cook, stirring occasionally, until very light golden, about 3 minutes.
3.
Add the minced onion and crushed red pepper and cook until the onion pieces are
soft, about 7 minutes.
4.
Add the garlic and cook 1 minute.
5.
Add the white wine and reduce by half.
6.
Add the tomatoes and simmer until the sauce thickens slightly, about 10
minutes.
7.
Transfer sauce to an ovenproof baking dish, or cast-iron pan. Make 4
indentations in the sauce. Break the eggs, one at a time into a small bowl, and
with the spoon, add 1 egg into each indentation.
8.
Place on the top shelf of the oven and cook until the whites of the eggs are
firm but the yolks are still runny, about 7 to 10 minutes, or until desired
doneness.
9.
Season the eggs with salt and pepper.
10.
Sprinkle the cheese atop the eggs and serve immediately.
