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April 10, 2014
Breakfast for dinner is a good way to change things up at the supper table. Last week I tried my hand at a dish called eggs in purgatory. Fresh eggs poached in a chunky tomato sauce and ladled over toasted Italian bread. Yummy.

Eggs In Purgatory

3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped green pepper

3 to 4 garlic cloves, chopped

2 - 15 oz. can petite diced tomatoes

2 tablespoons chopped fresh parsley

salt and pepper to taste

4 eggs

4 thick slices of Italian bread, toasted lightly

shredded Parmesan cheese for garnish

Heat olive oil in a medium skillet over medium heat. Add onion and green pepper and sauté for 7 or 8 minutes until veggies become soft. Add garlic and cook for a minute or two. Add tomatoes (with juice) and parsley and bring mixture to a simmer. Taste and season with salt and pepper.

Crack eggs (one at a time) into a small ramekin. Drop eggs into simmering sauce, cover and cook until eggs are firm.

Place a slice of toasted bread in four serving bowls. Scatter a bit of sauce over bread then carefully place a poached egg on top. Ladle additional sauce around egg.

Egg lovers will enjoy this different take on eggs. Meat lovers will want to add grilled Italian sausage as a side car.

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