EGGS IN PURGATORY
Much like how I choose books and movies, I sometimes judge recipes by their covers or names. Speaking of judging, please don’t judge me for that.
Surely, if someone has the creativity to come up with a solid name for a recipe, they must have incorporated some batshit-awesome ingredients to match.
Eggs in Purgatory is one of those recipes, sadly I can't take credit for the name. In reality, it’s just poached eggs in tomato sauce. Depending on what ingredients you incorporate and what region you're located, Eggs in Purgatory may even be called Shakshuka. Both are equally versatile, delicious, and come together in an instant, like magic.
Traditionally, Eggs in Purgatory is light, vegetarian, and often paired with some kind of bread, which can differ from dipping a crusty baguette into your thick, runny yolk, to mopping up everything together with a flatbread.
Being the innovative carnivore I am, I sliced up some Sichuan sausage and tossed it in. If you can’t find Sichuan sausage, which gives a perfect numbing spice to the acidic tomatoes, any neutrally flavored sausage will do.
EGGS IN PURGATORY
serves 2, 30 minutes
- 1 tablespoon olive oil
- 4 large tomatoes, chopped
- 1 green bell pepper, chopped
- 1/2 white onion, chopped
- 4 cloves garlic, minced
- 4 links sausage of choice, sliced
- 4 large eggs
- 3/4 teaspoon salt
- 1/2 tablespoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric (optional, I just really like the light flavor and color it brings out)
- parsley or cilantro for serving
- 2 cups millet, cooked (directions here)
- Cook your millet, set aside to steam.
- Chop your onion and bell pepper. Add olive oil to a heavy bottom over medium heat. Add in onions and bell pepper. Sauté for 5-6 minutes until the onions caramelize.
- While peppers and onions are sautéing, mince your garlic, chop your tomatoes, and slice your sausage.
- Add in sausage and let it cook through for a few minutes, add in garlic and sauté until aromatic.
- Add in chopped tomatoes, salt, paprika, coriander, and turmeric. Let simmer on medium-low heat. Break down the tomatoes by pressing on them with the back of a spatula.
- After about 10 minutes, the tomatoes will have turned to a thick sauce.
- With your spatula, create four small wells, one at a time, to crack your eggs directly in to, let them poach covered for 5 minutes or so, checking frequently to baste with the tomato sauce, being careful not to disturb the yolk.
- Carefully scoop out and serve!
*Notes: To make this even heartier, consider folding in a cup of beans, or serve over your favorite grain.