Eggs in Purgatory

Ever since she published her first cookbook, I have been a loyal fan of Ina Garten aka the Barefoot Contessa. From her elegant, yet simple approach to entertaining to her seriously delicious, impressive, timeless recipes, I am guessing I am not the only Ina wanna be out there. Who doesn't want to be the hostess creating the most inviting table and serving beautiful, soul satisfying food? While some of her recipes may have long (but accessible) ingredient lists, others fall into the category of 'semi-homemade'. Yet, both consistently deliver big on flavor and have that 'wow-factor' quality. So when her newest cookbook "Go-to Dinners" came out this month, I could barely contain my excitement. 

Somehow when Ina gives 'breakfast as dinner' her blessing, it's as if the permission slip you have been waiting for your entire life has been handed to you on a silver platter. When I saw her recipe for 'Easy Eggs in Purgatory' I knew it was about to become one of my new favorite breakfast and dinner staples. 

Unlike other Eggs in Purgatory recipes out there, this one uses both a store-bought jar of arrabbiata sauce (Rao's, of course) and fresh ingredients. Pure genius! If there was ever a recipe to make you always want to have jars of arrabbiata sauce, sweet onions, extra-large eggs, garlic and Pecorino cheese on hand, this would be the one!

Sautéing a thinly sliced sweet (or yellow) onion in olive oil until lightly golden (about 6-8 minutes) in a ten inch heavy bottomed skillet pan is the first step in creating this deeply flavorful Eggs in Purgatory. After briefly cooking a minced garlic clove, the arrabbiata sauce, Aleppo pepper, and sprig of fresh rosemary are added in and cooked over medium-low heat for about 5 minutes. At this point the aroma in your house will be beyond intoxicating. 

Before adding in the extra-large eggs (Ina almost always uses only extra-large eggs), briefly remove the pan from the heat. Having your eggs cracked and in small (3-4 inch sized) bowls makes adding in the eggs easier. Use the edge of the bowl to make a well in the sauce before carefully pouring the egg in (be careful not to break the yolks!). Once all of the eggs are added in, return the pan to the heat, cover and cook over medium-low heat for 5-7 minutes. The eggs whites should be set, but the yolks should still be slightly runny. Sprinkle over one tablespoon of the Pecorino cheese, some flaky sea salt, and black pepper. Cover and cook for about one more minute. 

Remove from the heat, sprinkle on the remaining 1-2 Tablespoons of Pecorino cheese and chopped parsley and serve with some thickly sliced toasted bread (use a hearty bread, like a sourdough or country loaf).

Then get ready to dig in to the best-ever Eggs in Purgatory! The arrabbiata sauce, Aleppo pepper and garlic bring some heat and spice to the dish. But not too much heat, as the sautéed onions, fresh herbs, and Pecorino cheese help to round out all of the flavors of this incredibly mouthwatering dish. 

If you are looking for a fabulous, easy to make breakfast, dinner or late night dish, these hard to resist Eggs in Purgatory should be at the top of your list! They are seriously, must be put on regular repeat good. Or rather I should say wicked good. Eggs for dinner never tasted this good. It feels like both comfort and gourmet food all at the same time. It just also now happens to be my new favorite dish!

Recipe

Eggs in Purgatory (an ever so slight adaptation to Ina Garten's Easy Eggs in Purgatory recipe)

Serves 3-4

Ingredients

1 Tablespoon good quality olive oil

1 large sweet or yellow onion, thinly sliced

1 garlic clove, minced

1 (24 ounce) jar Rao's Arrabbiata Sauce (yields two cups)

1/8 teaspoon Aleppo pepper or red pepper flakes

1 sprig of fresh rosemary (about 6-7 inches)

5-6 extra large eggs

2-3 Tablespoons freshly grated Pecorino Cheese (divided)

Flaky sea salt (e.g., Maldon)

2 teaspoons minced fresh parsley

3-5 slices, thickly cut sourdough or country bread, toasted

Black pepper

Directions

1. Crack the eggs and place in small (4 inch bowls). Set aside. Note: Custard cups work well.

2. Heat one tablespoon of good quality olive oil in a heavy bottomed (10 inch) pan. Add in the thinly sliced onions and cook over medium to medium-low heat for 6-8 minutes until tender and lightly golden. Stir the onions occasionally while they are cooking.

3. Add in the minced garlic and cook for about one minute.

4. Add in the arrabbiata sauce, Aleppo pepper and rosemary spring. Cook over medium low heat for about 5 minutes. Remove the rosemary sprig.

5. Remove the pan from the heat (temporarily). Using the edge of the bowl, make a slight indentation in the sauce as you carefully pour the egg in. Space out the eggs so they don't 'bleed' into each other.

6. Return the pan to the heat, place the lid on the pan and cook for 5-7 minutes or until the egg whites are set but the yolks still look runny.

7. Sprinkle on 1 Tablespoon of the Pecorino cheese and season with Flaky sea salt and black pepper. Put the lid back on and cook for 1 additional minute.

8. Remove from the heat, sprinkle with the remaining 1-2 Tablespoons of cheese and chopped parsley.

9. Serve in bowls with thickly sliced pieces of toasted bread.

Notes: (1) I made a few subtle changes to Ina's recipe (sacrilegious I know). I used a sweet onion rather than a yellow onion; Aleppo pepper instead of red pepper flakes, and increased the amount of Pecorino cheese (because there is no such thing as too much good cheese). (2) Definitely use extra-large eggs for this dish. (3) Use a sauté pan with a tight fitting lid, preferably one made of cast iron. I used a Staub cast iron pan. (4) You can make this with as few as 4 eggs, but strongly recommend making with 5 to 6 eggs.

End of season hydrangeas on Nantucket (October 2022)