Eggs in Purgatory is a very spicy tomato sauce with fresh eggs poached gently on top. I enjoy the eggs served over crusty Italian bread. This recipe is simple, inexpensive and really delicious. With any left over sauce, serve with pasta.
Eggs in Purgatory
2 tablespoons olive oil 1 tablespoon tomato paste
1 teaspoon oregano 1 teaspoon hot pepper flakes 1/2 cup finely chopped onions pinch of salt 1 large can of tomato sauce eggs parmigiano cheese, grated
In a small sauce pan heat olive oil and brown paste, oregano and red hot pepper flakes for 3 minutes, stirring occasionally. Add onions, salt and cook an additional 2 minutes. Pour in tomato sauce simmer for 20 minutes, with lid on. When sauce is boiling gently add eggs cover and cook 2-3 minutes. Sprinkle with parmigiana cheese and red hot pepper flakes, serve over bread.
Some of the best soups in the world originated from Italy, Minestrone is one of those soups that have been around for hundreds of years. This soup is mostly made with a blend of vegetables found in your refrigerator, I basically start with a soffritto, celery, carrots and onions. As we know, Italians are the best at making dishes with what they have available at the time! Be creative making this recipe and make it your own special way using this recipe only as a guideline. This warm hearty soup should be served with bread and a salad. Great anytime of the year.
Happy New Year!!
Chef Chuck's Minestrone Soup
3 tablespoons extra virgin olive oil 4 ounces pancetta or bacon chopped 3 celery stalks, chopped 3 carrots, chopped 1 onion, chopped 2 garlic cloves, minced
2 large fresh tomatoes, chopped or 15 ounce can chopped tomatoes
4 cups chicken stock or vegetable
1 can cannellini beans drained and rinsed
1 cup small pasta cooked set aside
3 tablespoons flat leaf parsley chopped
salt and pepper to taste
parmigiano cheese
Heat oil in large pot add pancetta, celery, carrots, and onions.
Cook over low heat about 5 minutes, stir often. Add garlic and
tomatoes, pour in stock, add salt and pepper, bring to boil.
Half cover and lower to simmer for 20 minutes. Add beans
cover and simmer 10 more minutes. Stir in parsley, sprinkle
on cheese and serve with crusty Italian bread.
Buon Appetito
