Chef Chuck's Eggs in Purgatory

Uova al Purgatorio


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.

Chef Chuck's Shrimp Diavolo

Gamberi alla Diavola


A spicy hot shrimp recipe served over campanelle pasta ready in less then a half an hour. The fresh succulent shrimps released their wonderful flavor throughout the savory tomato based sauce.


Shrimp Diavolo
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
1 onion, chopped
2 tablespoons red hot pepper flakes
1/2 cup roasted red peppers, sliced
4 garlic cloves, minced
1 large can tomato sauce, plus 14oz. can crushed tomato
1 tablespoon oregano
salt to taste
1 pound pasta
1 or 2 ladles of pasta water


Heat a large pot of water, salt well and cook pasta till al dente. Meanwhile in a large frying pan heat olive oil and saute onions about 5 minutes add pepper flakes. Then add roasted red peppers and garlic cook for 30 seconds or so, add tomatoes, oregano, and salt. Cook for an additional 5 minutes, add shrimp cover and simmer for 3-5 minutes. Add cooked pasta to shrimp pan, ladle pasta water on top then toss. Drizzle olive oil over finished dish.

Chef Chuck's Spicy Pork Tenderloin

Filetto di Maiale Piccante

The aroma in the house was so inviting, this spicy pork dish is definitely a favorite. The pork was fork tender, and the heat from the peppers combined with the sweet honey and cinnamon makes this recipe delicious.


Spicy Pork Tenderloin
1 pound pork tenderloin, cubed
1 red onion, sliced
2 small hot chili peppers, sliced
1/2 teaspoon cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon oregano
salt to taste
1/2 cup organic vegetable broth
rice


Cut pork in small chunks, heat olive oil in pot and brown meat, about 4-5 minutes. Stir in onions, peppers, cinnamon, honey, red wine vinegar, oregano and salt. Add vegetable broth cover and simmer for 7 minutes. Serve over a bed of rice.