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Recipe Thursday-Eggs poached in tomato sauce-i.e. Eggs in Purgatory

Posted on October 7th, 2010 | Posted in Main Course, Recipes

This dish was introduced to me last weekend and the simplicity and tastiness of it has me making it for my own family already!  My friend who made the dinner, for a group of us, does  not even know where she discovered it, but she does know that everyone she makes it for absolutely loves it and wants the recipe.  This recipe also has lots of versatility. You can add extra veggies like mushrooms and spinach to the sauce and serve it up on a variety of different starches, such as fried polenta, thick cut crusty bread or pasta.  I chose to serve my Eggs in Purgatory on polenta.  I realized though as I looked up homemade polenta recipes that it is very similar to mush if not the exact same…I’m curious if there is a difference between the two cornmeal dishes?

Eggs in Purgatory

Finished dish served on Polenta


Yield 4 Servings

Ingredients

2 cups spaghetti sauce (990376)
4 eggs (EGG011)
kosher salt (CQS030)
pepper (CQP065)
parmesan (LCF701)
polenta-already prepared (CWGA090)

Method

Before beginning the Eggs in Purgatory start working on whatever starch you will be serving the dish on.  Note: You can serve the eggs on their own.  I however chose to serve my dish on homemade polenta.

In a frying pan (large enough to fit the amount of eggs you want to use), place prepared spaghetti sauce; bring to a simmer. Note: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Season with salt and pepper and then lift each perfectly poached egg from the spaghetti sauce with a slotted spoon or spatula.

To serve place polenta in bowl, top with egg and sauce and sprinkle with parmesan cheese.


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