For today’s dinner, I was debating whether to make pasta or eggs in purgatory. The spicy breakfast dish won! I like the simplicity yet bold flavors of this dish. It’s perfect any time of the day. I like mine chunkier than usual so I choose to cook the sauce separately from the egg. However, you can do the traditional version and poach it in the sauce. You may also try to bake it in the oven topped with your favorite cheese! I usually eat mine as is but most serve it with bread.
Egg(s) in Purgatory
- 1 Egg ( Or 2)
- 1 Medium Size Potato, Diced
- 1 Tomato, Diced
- 1/4 Onion, Diced
- 2 Garlic Cloves, Finely Chopped
- Bunch of Chives, Roughly Chopped
- 2 Tablespoon Tomato Paste
- 2 Tablespoon Water
- 1 Teaspoon Cayenne Pepper (or to taste)
- 1 Teaspoon Smoked Paprika
- Butter or Oil
- Salt & Pepper (to taste)
- Heat some butter or oil in the pan.
- Once pan is hot, add the potato and onions. When slightly caramelized, add the garlic and tomato. Season with salt, pepper, cayenne pepper and smoked paprika.
- Mix in tomato paste and water. Cook for five more minutes, and transfer to a bowl.
- On the same pan, add some more butter or oil. Turn the heat on low and crack open an egg on the pan. Cook until the whites are set but the yolk is still runny. About 3 to 5 minutes.
- Once egg is cooked, transfer to a plate and add the sauce. Garnish with chives!
Et voila, a perfect dish to start or end your day! (I heard it’s also great for hangovers.)
TIP: If you want to bake your eggs, preheat the oven to 375F. Cook the sauce in a pan. Once done, place in an oven safe baking dish. Make an indentation in the sauce enough to crack an egg inside. Bake for 10 to 12 minutes then sprinkle with your choice of cheese. Bake for an additional 3 to 5 minutes or until egg whites are set. Enjoy!