Wednesday, January 14, 2015

Eggs in Purgatory

A new year means a renewed attempt to be good; or as good as I'm going to get! For me, this means a renewed attempt to save money and improve my health (you know, just like everyone else)! No worries as to the fate of the blog, being good is only for week days!
One week day night, emboldened and a little tired from my recent trip to the supermarket, I thought I would indulge my love of all things eggy and bready and make the perennial favorite: Eggs in Purgatory!

My grandmother once told me that my this was my grandfather's favorite breakfast. Since he passed before I was born, it's good to know we have something in common.
Don't know how to make this easy dish? Keep on reading'!
Here is what you need. Remember cooking (especially Mediterranean) is not always an exact science. Ingredient quantities are all to taste:

Eggs - Can of finely diced tomatoes - Garlic (minced) - Butter - Olive oil (not pictured) - Parmesean Cheese (not pictured) - Red Pepper Flakes (or if you're me Good Grinder Mix) - Your favorite bread

Start with a good glug of olive oil in a hot pan. Add in a teaspoon full of minced garlic. Cook for about a minute, moving the garlic around as you do. 

Here you should also add the red pepper flakes, but I seriously love The All 'Round Good Grinder Blend from The Salt Table in Savannah, Georgia.  This stuff is seriously the whole spice cabinet in one grinder, but balanced in a way that makes it good on EVERYTHING. It contains Pink Himalayan Salt, three kinds of peppercorns and MANY other spices. I love it especially on eggs and potatoes.

Don't worry if you burn the garlic a little ( I did!); it still tastes awesome. Quickly add the can of diced tomatoes. I like my tomatoes a little chunky, but if you prefer you can use crushed or pureed.

Once it is good and bubbly, crack your eggs right into the tomato sauce. sprinkle Parmesan cheese over the eggs and cover to cook the whites.  I used an oversized pot lid so that it vented and the condensation didn't drip down into the tomatoes. Cook for about 5 minutes or until your eggs are how you like them.

Once done, to make your life easier, serve by placing the whole pan on some trivets in the center of the table. If you're sharing, everyone can spoon some onto their plates or if you're not, just get stuck in with some yummy buttered bread!

There it is! An easy breakfast (or in my case dinner), full of protein, lycopene and vitamins. The whole pan is only about 400 calories total (with three eggs and sauce) before bread.



  1. Your recipe has a much better name, but here is the one that I was talking about:

    1. I feel like every culture has this dish in some form or another. Just switch up the cheese! Her version is waaaay more labor intensive!